About Briess: The Briess Team
Producing superior quality malt and other specialty ingredients requires the
dedication and commitment of an experienced, knowledgeable staff. At Briess, our
Technical and Support Staff leads the development and production of the widest
variety of specialty malts for beer produced by any malting company in the
world, along with an extensive line of all-natural ingredients for food, petfood
and non-alcoholic beverages. The Briess commitment to innovation, unparalleled
customer support and service, and the goal to provide only the highest quality,
top performing and cost effective solutions is lead by a team of Technical and
Support Staff that includes:
President/Chief
Operating Officer
Gordon Lane.
Joined Briess June 2002.
Education
Bachelor of Science Degree in Food Science from the University of Wisconsin-Madison.
MBA from the Keller Graduate School of Management in Milwaukee.
Profile
Broad background in the beverage, food and agricultural industries, including operations,
sales, and research and development.
Director of Malting
Operations
David Kuske.
Joined Briess April 1995.
Education
Bachelor of Science Degree in Biological Sciences with a Minor in Chemistry from
the University of Wisconsin-Parkside, Kenosha, Wisconsin.
Profile
David has 18+ years experience in the malting industry and has held positions as
Quality Control Lab Manager, Production Supervisor, Quality Assurance Manager,
Plant Manager and Director of Malting Operations. He is experienced in lab
methods and operations, malting R&D and new product development, malt and beer
sensory evaluation, barley purchasing and management of the malting and roasting
processes. David is a regular speaker on the subject of specialty malts at the
MBAA Brewing & Malting Short Course, NCI / ASBC Barley and Malt course at NDSU
and the Siebel Institute Brewing and Malting course.
Manager, Quality,
Health, Safety & Environmental
Brad Rush.
Joined Briess August 2002.
Education
Bachelor of Science Degree in Environmental Analysis from Carroll College in
Waukesha, Wisconsin, Certificate in Quality Engineering from the Milwaukee
School of Engineering, studied with the American Brewers Guild and Institute of
Brewing.
Profile
Strong background in brewing, research and operations at Jacob Leinenkugel
Brewing Company and Miller Brewing Company. Experience includes hands-on quality
analysis with an emphasis in sensory evaluation. Frequent presenter to brewing
industry groups.
Manager, Technical
Services
Bob Hansen.
Joined Briess May 2001.
Education
Bachelor of Science Degree with a double major in Biochemistry and Applied Math
and Physics from the University of Wisconsin-Milwaukee. Attended Siebel
Institute courses.
Profile
Prior to joining Briess, Bob was a brewing consultant, and brewer and
consultant for Water Street Brewery, Milwaukee. At Briess, Bob commissioned a
500bbl brewhouse in the new Briess Extract Plant, and established a new Pilot
Brewery. In addition to extensive R&D, Bob also provides technical support and
recipe formulation assistance to customers. Frequent presenter to brewing and
food industry groups.
Representative,
Technical Services
Judie Giebel.
Joined Briess July 1987.
Profile
Extensive experience with the malting and food
ingredients divisions at Briess. Has indepth knowledge of production processes
and capabilities, production scheduling, raw materials, quality control
procedures, ingredient applications and new product development. Hands-on pilot
brewing and applications development experience.
Vice President of
Sales & Marketing
Robert O'Connell.
Joined Briess January 2006.
Education
Bachelor of Science Degree, St. Mary's University, Winona, Minnesota.
Profile
More than 35 years of experience in sales, marketing and business development
for companies in the health and beauty aid, consumer package goods and
industrial ingredient industries.
Division Manager -
Food West
TinTin Delphin.
Joined Briess July 2006.
Education
Bachelor of Science Degree from the University of Illinois, MBA from Pepperdine
University, and studied at the Culinary Institute of America and University of
So. California.
Profile
Thirty years of sales and business development experience with global
manufacturers of flavorings, starches, gums and food ingredients. Has worked in
Paris, France, and Beijing, China, and authored technical articles and
presentations.
Division Manager -
Food East
Steve King.
Joined Briess July 2006.
Education
Bachelor of Science Degree in Microbiology and Master's Degree in Food Science
from Pennsylvania State University.
Profile
Twenty-four years of technical sales, sales and marketing management and general
management experience in the food industry. Steve began his career as a wine
microbiologist and has also worked in starter cultures, hydrocolloids, and
specialty dairy with an emphasis on cheese flavor.
Division Manager -
Brew West
David Richter.
Joined Briess July 2006.
Education
Associate Degree from Northern Virginia Community College. Studied at George
Mason University, Virginia, Siebel Institute, Institute and Guild of Brewing and
University of California-Davis.
Profile
More than 12 years experience as an award-winning brewer and director of brewing
operations for HOPS Brewery prior to joining Briess. Awards include gold, silver
and bronze medals at the GABF, WBC and Florida and Colorado competitions.
Division Manager -
Brew East
Penny Pickart.
Joined Briess September 1996.
Education
Course work at Lakeshore Technical College in Cleveland, Wis. Completed Siebel
Institute brewing course.
Profile
Extensive experience with specialty malts including beer sensory, recipe
formulation, troubleshooting brewhouse performance and evaluating operations to
identify effective, cost efficient solutions. GABF competition judge.
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