Briess Team
Meet the Briess Team
- Gordon Lane, President/COO
- Robert O'Connell, VP of Sales & Marketing
- David Kuske, Director of Malting Operations
- Bob Hansen, Technical Services/Quality Manager
- Judie Giebel, Technical Services/Quality Representative
- Steve King, Division Manager East
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 customer 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 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.
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 20+ 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.
Judie Giebel - Technical Services/Quality Representative
Joined Briess July 1987
Education: AIB Certified Ingredient Service Provider
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.
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-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.
