Pre-Meeting Events

Workshop Learning Objectives

By attending, participants will:

• Connect Process to Flavor with Confidence Across Production Stages
  • Develop the ability to identify and differentiate key flavor compounds in fermentation, distiller’s beer, and distilled fractions using structured tasting and reference standards. This enables participants to build a sensory-based framework of their facility allowing improved intentional process decisions.
• Improve Troubleshooting, Communication, and Quality Control for the Best Decision-Making Outcomes in Production Teams
  • Gain practical tools, including shared sensory and technical language to diagnose off-flavors and inefficiencies, supporting faster troubleshooting and ultimately resulting in more consistent product fermentations and distillations.
• Translate Sensory Insight into Business Value
  • Apply workshop learnings to reduce variability, support innovation, optimize production, and refine house style.
  • Provide a clear ROI case for employers investing in advanced training.

Workshop Schedule

Workshop Speakers

Dr. Harmonie Bettenhausen | James B. Beam Institute

Dr. Harmonie Bettenhausen is a Faculty Lecturer at the James B. Beam Institute for Kentucky Spirits at the University of Kentucky, where she teaches and develops courses in distillation, brewing, and wine science. Her work sits at the intersection of fermentation chemistry, grain science, and sensory evaluation, combining academic rigor with real-world application. Trained as a metabolomics researcher with a background in food science, brewing, and biochemistry, Dr. Bettenhausen focuses on the chemistry and quality of raw materials—particularly grains and malts—and their transformation through fermentation and distillation. Her research spans topics such as glycosidic nitriles and ethyl carbamate formation, malt shelf life, and terroir-driven flavor variation in hops and barley. She has received support from national and industry funders, including the Brewers Association, AMBA, Hop Research Council, and state-level craft beverage councils. Before joining the Beam Institute, she held roles at Oregon State and Colorado State and directed operations at the Center for Craft Food and Beverage. She continues to consult with academic and industry partners and contributes actively to the American Society of Brewing Chemists, the Master Brewers Association of the Americas, and the Society of Spirits where she serves on technical and educational committees. Through her teaching, invited talks, and applied research, Dr. Bettenhausen champions hands-on, systems-based education that supports the next generation of brewers, distillers, and fermentation scientists while advancing quality and sustainability across the industry.

Thomas Vandelanotte | Fermentis

Thomas Vandelanotte joined the Fermentis R&D Team as R&D Technical Manager - Spirits.

Thomas’s path has been a blend of tradition and innovation - from lambic brewing to whisky distilling.

From the heritage of Timmermans, a renowned Belgian lambic/gueuze brewery, to pioneering new breweries and distilleries in Belgium, his journey spans more than 13 years, mastering both brewing and distilling skills.

In 2017, he expanded more deeply into spirits production, creating a gin and whisky distillery in Waterloo, followed by a whisky and genever distillery in Bruges in 2020. Over the years, he has gained considerable expertise in raw material interactions - grains, malts, yeast strains, and fermentation conditions - to craft diverse whisky styles. Beyond production, he has also managed & supported R&D and new product development for the Martin’s group.

At Fermentis, Thomas drives innovation across all spirit types - from cereals, fruits, and beyond - managing projects dedicated to the development of new products and solutions for spirits (Sacch, non-Sacch, bacteria, YD, enzymes, blends, etc) - as well for Neutral Alcohol Base (NAB) solutions.

Matthew Winans | Fermentis

Dr. Matthew J. Winans has focused his career as a specialist in yeast fermentations and microbial culture selections. Currently, he serves as a technical lead for the Fermentis team on the American continent and is responsible for supporting the brewing industry and its sales team.

Previously, he enjoyed tenure as the R/D and innovation lead at Imperial Yeast in Portland, OR. He gained a Ph.D. in Systems Biology of S. cerevisiae from West Virginia University under Dr. Jennifer Gallagher and is grateful for vital research on yeast hybridizations for sake brewing in Japan with Dr. Hiroshi Kitagaki at Saga University. He views fermentation as the ultimate combination of his scientific expertise with practical applications.

He is also actively involved in the professional communities, serving as the Programs Director of the ASBC, and a member of the MBAA Technical Quarterly team.

Brad Berron | James B. Beam Institute

Dr. Brad Berron is the Research Director at The University of Kentucky's James B. Beam Institute for Kentucky Spirits, coordinating the university's research initiatives with over twenty distilleries and various industry partners.

Beyond his managerial responsibilities, Dr. Berron’s research team is at the forefront of bourbon innovation, leading multiple projects aimed at advancing industry sustainability, optimizing barrel yield, and enhancing overall distillate quality. Dr. Berron cochairs the Research and Technical Committee for the Kentucky Distillers Association, sits on the Distilling Subcommittee for the American Society of Brewing Chemists, and is an active member of the American Distilling Institute's Distilling Research Grant Advisory Team.

Dr. Berron holds a BS in Chemical Engineering from Rose-Hulman Institute of Technology and a PhD in Chemical Engineering from Vanderbilt University. When not researching bourbon, Dr. Berron enjoys biking the rolling hill of the bluegrass.