Briess Team
Meet the Briess Team
- Gordon Lane, President/COO
- Robert O'Connell, VP of Sales & Marketing
- Steve King, Division Manager East
- David Kuske, Director of Malting Operations
- Bob Hansen, Technical Services Manager
- Dan Bies, Technical Services Representative, Pilot Brewery
- Judie Giebel, Technical Services Representative, Food & Bakery
- Betsy Roberts, Technical Services Representative
The Briess Technical Team includes food scientists, microbiologists, malting and brewing experts and sensory specialists all supported by a skilled, dedicated staff of specialists, operators and technicians in manufacturing, distribution, shipping, inventory, quality, customer service, accounting, marketing, and other units. The teamwork and commitment of Briess employees to partner with our customers was recognized by MillerCoors in 2007 when Briess was named a "Partner in Excellence". Employees (pictured at the right) gathered for presentation of the award by MillerCoors officials in the company's 110,000-square-square distribution center located in Chilton, Wisconsin.
Gordon Lane - President/Chief Operating Officer
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.
Robert O'Connell - Vice President of Sales & Marketing
Joined Briess January 2006
Education: Bachelor of Science Degree, St. Mary's University, Winona, Minnesota.
Profile: More than 40 years of experience in sales, marketing and business development
for food and beverage companies
in the manufacturing, distribution, consumer packaged
goods and industrial ingredient industries.
Steve King - Division Manager - East
Joined Briess July 2006
Education: Bachelor of Science Degree in Microbiology and Master’s Degree in Food Science from Pennsylvania
State University.
Profile: Twenty-seven 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.
David Kuske - Director of Malting Operations
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 22+ 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.
Bob Hansen - Technical Services/Quality Manager
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.
Dan Bies - Technical Services Representative,
Pilot Brewery
Joined Briess November 2007
Education: Bachelor of Science Degree in Biology from University of Wisconsin-Stevens Point.
Attended brewing courses at Seibel Institute and microbiology courses at Silliker Laboratories.
Profile: Prior to joining Briess Dan gained experience as a chemist and lab leader in
several industries. At Briess Dan is responsible for performing malt analysis, microbiological testing, brewing
and conducting R&D projects including new
product development and process improvement.
Judie Giebel - Technical Services Representative,
Food and Bakery
Joined Briess July 1987
Education: Judie is an AIB Certified Ingredient Service Provider and an AIB Certified Baker (American Institute of Baking).
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.
Betsy Roberts - Technical Services Representative
Joined Briess June 2009
Education: Bachelor of Science Degree with a double major in Biochemistry and Food Science from the
University of
Wisconsin – Madison
Profile: Experience in both the malting and food industries.
Prior to joining Briess Betsy was a
Quality Supervisor for the
J.M. Smucker Company. She started her career in the malting industry, gaining experience
in production and quality analysis
at Anheuser-Busch and the USDA Cereal Crops Research
Unit Barley and Malt Division.
At Briess Betsy is involved in R&D projects including new product development and process improvement.
