Our Technical Team
We don't think there's any better way to deliver superb service than personally. And our Technical Team likes to do that. In fact, get our Sales/Technical Team talking and, watch out, they might not stop. They love malt and brewing and beer. And they like to help brewers solve problems because that way they can talk about malt and brewing and beer.
So if you're in need of a service like a purchasing contract or pilot brewing, or have a question or problem you'd like to talk about, give us a call. Our Technical Team will be happy to provide personal service to you. But before you get them started talking, get to know them...when you still have the chance. So scroll down to read a little bit about our team.
 |
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.
Return to Top |
|
 |
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.
Return to Top |
|
 |
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.
Return to Top |
|
 |
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.
Return to Top |
|
 |
Penny Pickart - Division Manager - East
Joined Briess September 1996
Education: Course work at Lakeshore Technical College in Cleveland, Wisconsin. Completed Siebel Institute brewing course.
Profile: Extensive experience with specialty malts including beer sensory, recipe formulation, troubleshooting brewhouse performance and evaluating operations to identify effective, cost efficient solutions. GABF competition judge.
Return to Top |
|
 |
David Richter - Division Manager - West
Joined Briess July 2006
Education: Associate Degree from Northern Virginia Community College. Studied at George Mason University, Virginia, Siebel Institute, Institute and Guild of Brewing and University of California-Davis.
Profile: More than 12 years experience as an award-winning brewer and director of brewing operations for HOPS Brewery prior to joining Briess. Awards include gold, silver and bronze medals at the GABF, WBC and Florida and Colorado competitions.
Return to Top |
|
