About Briess: News
Goking, Kennedy join Briess staff
January 23, 2004-- Jim Goking and Craig Kennedy have joined the staff at Briess Malt & Ingredients Company. Goking fills the newly-created Production Supervisor position at the Briess malthouse located in Chilton, Wisconsin. Goking joins Director of Malting Operations Dave Kuske and a veteran staff of quality and production workers that manufacture more than 50 styles of malt and specialty malt. Briess has a second malthouse located in Waterloo, Wisconsin.
Prior to joining Briess, Goking worked in malting operations and as malthouse manager for Cargill Inc. at its Sheboygan, Wisconsin location. Goking holds a Bachelor of Science Degree in agronomy with a minor in biology from the University of Wisconsin-Platteville.
Kennedy was appointed to the position of Vice President/Chief Financial Officer early this winter. Prior to joining Briess, Kennedy worked at several major food manufacturers including Kraft Foods, Grande Cheese, Sargento Foods and most recently Lesaffre Yeast in Milwaukee. He holds a Bachelor of Science Degree in Business Finance from San Diego State University and an MBA in Management from Roosevelt University in Chicago.
Briess Malt & Ingredients Company produces malt and other all-natural, value-added grain ingredients for the brewing, food and beverage industries. Briess is the largest producer of specialty malts in North America, and the only vertically integrated malting company in North America which means it makes malted barley extracts from its own malt.
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