Managing Quality through COVID-19
Broadcast Date
Thursday, April 16, 2020
Webinar Summary
Join the ASBC for “Managing Quality through COVID-19.” Moderated by Scott Britton and Dana Sedin, this panel discussion will host several experts to answer questions, and provide recommendations, on how to prepare your brewery to survive this crisis. Topics including yeast management, beer flavor stability, managing with quality while limiting COVID-19 exposure, sustaining beer quality in a small brewery with increased restrictions on how beer can be served to the public, and the challenges associated with maintaining wastewater treatment plant with reduced volumes or after restarting operations will surely be open for discussion.
About the Panelists
Lindsay Barr
DraughtLab, LLC
Lindsay Barr has a decade of experience working as a Sensory Specialist for New Belgium Brewing and as Co-Founder and CSO of DraughtLab Sensory Software. She holds a Masters degree in Food Science and Technology from UC Davis and served as the chair of the ASBC Sensory Committee for five years where she developed and published seven new beer Sensory methods. She believes flavor is the most important factor in determining food and beverage quality and has set her sights on continuing to develop tools focused on helping businesses use their senses to inform everyday production decisions.
Matt Brynildson
Firestone Walker Brewing Company
Matt Brynildson graduated from Kalamazoo College and began his brewing career with KALSEC (Kalamazoo Spice Extraction Company) working in their hops lab. After attending the Siebel Institute of Brewing Technology, he joined the Goose Island Beer Company where he was Head Brewer of the Chicago Fulton Street production facility from 1996-2000. In 2001 Matt joined the Firestone Walker Brewing Company as Brewmaster. He also works as a brewing consultant for Hop Growers of America and has presented to brewers at all levels, both in the USA and abroad, on the subject of hops. He is currently spending a sabbatical year working with Duvel Moortgat in Belgium.
Rob Christiansen
New Belgium Brewing Company
Robert Christiansen is the Senior Quality Specialist and Microbiology Lab Manager at New Belgium Brewing Company in Fort Collins, Colorado. He previously worked as Director of Quality at Avery Brewing Company in Boulder, Colorado for 10 years. Rob has brewed and packaged professionally as well. He studied at the University of Wyoming to earn a degree in Molecular Biology. He serves on the Technical Committee of the Brewers Association, is an active member of the Master Brewers Association of the Americas (MBAA) and currently holds the position of President-Elect for the American Society of Brewing Chemists (ASBC) where he has served on the Board of Directors for 6 years. Rob enjoys studying and learning about all things fermented, especially beer.
Serafine Dieltjens
Duvel Moortgat
Serafine Dieltjens is a bio-engineer, currently working as the environmental coordinator for Duvel Moortgat NV. Next to extending and taking care of the environmental management system, she follows up the environmental legislation. As part of her role, Serafine is also responsible for Duvel Moortgat’s wastewater treatment plant, which treats 2000 m³ (530,000 US gallons) of wastewater per day. Prior to Duvel Moortgat NV., Serafine worked as an independent consultant in the field of industrial water treatment across many different industries, including brewing. Her main tasks as a consultant included: evaluation of wastewater treatment plant operations, plant optimization, troubleshooting, design of new wastewater treatment facilities, and the environmental impact evaluation of effluent discharge into surface water.
Larry Horwitz
Ten20 Beer Exchange
Larry Horwitz is a professional brewer and brewery consultant who has worked in the brewing industry since 1992. He has worked in major U.S. breweries and engineered, built and operated brewpubs and microbreweries throughout the country. He attended The Ohio State University and is a graduate of both the American Brewer’s Guild Brewery Science and Engineering Program and the MBAA Malting and Brewing Science Program where he was chosen as a William R. Hipp scholarship recipient.
Larry is a Brewers Association board member where he serves as the Co-Chair of the BA technical committee. He is past president of MBAA district Midwest, and district Philadelphia, and a former MBAA Board of Governors representative. Additionally, he is a past board member for the Ohio Craft Brewers Association and has worked with the New Jersey, Pennsylvania, Delaware, and Kentucky guilds. He sits on the judge panels for GABF and World Beer Cup and teaches courses on brewing, judging beers and sensory analysis. He enjoys anything that involves beer and food together, collects stainless as a hobby, and loves to brew beer, drink beer, and talk about beer.
Larry is currently Head of Brewing for Ten20 Beer Exchange in Louisville, Kentucky.
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Lauren Zeidler
Ballast Point Brewing & Spirits
Lauren Zeidler is currently the Vice President of Quality at Ballast Point Brewing in her hometown of San Diego, CA. She joined the Ballast Point team in 2012 and has since developed Quality programs, teams, and laboratories for four brewery production facilities specializing in a variety of products from sour beer to seltzers. She studied Evolution at UC Berkeley and attended courses through the UC San Diego Extension Brewing Certificate Program. Lauren has been a member of the ASBC since 2013 and believes in a creative, Grain-to-Glass approach to Quality.
About the Moderators
Scott Britton
Duvel Moortgat
Scott Britton is presently the senior scientist and research manager for Duvel Moortgat. He earned a Bachelor of Science in Biology from Utica College of Syracuse University (Utica, NY), a Masters of Science in Biotechnology from Johns Hopkins University (Baltimore, MD), and a Masters in Business Administration from Marist College (Poughkeepsie, NY). Presently, he is also currently working towards the completion of his Ph.D. within the Institute of Biological Chemistry, Biophysics, and Bioengineering at Heriot-Watt University (Edinburgh, Scotland, UK). His primary research interests include microbial ecology, quorum sensing, and the chronological lifespan of Saccharomyces cerevisiae. Scott is also the current President of the American Society of Brewing Chemists and an Editorial Board member of the Journal of the American Society of Brewing Chemists.
Dana Sedin
New Belgium Brewing Company
Dana Sedin is the Manager of the Analytical and Sensory Laboratories at New Belgium Brewing Company. His work covers quality assurance testing, research and development, and support of new product development. He began his career in the brewing industry at Coors Brewing Company where he held both scientific and laboratory management positions for 10 years. He is an active member of the American Society of Brewing Chemists, and from 2008-2012 held the Technical Committee Chair Position on the American Society of Brewing Chemists Board of Directors and is currently the ASBC past president. Dana has a B.S. in chemistry from California State University, Sacramento and a Ph.D. in Analytical Chemistry from the University of Colorado, Boulder. In 2011, Dana completed his Post Graduate Certificate in Brewing from the University of Nottingham.
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