Meet your team.
Our goal is to help craft producers organize, analyze, and use production data effectively. Sometimes, that requires a helping hand. If you need help diagnosing an issue or just want to know how you’re doing - we’re here for you.
Jeff began his brewing career 30 years ago at the Harpoon Brewery in Boston. Later, he took a position as production manager at Avery Brewing. The following year, Jeff joined New Belgium Brewing Company in Fort Collins, CO.
Over the years, he focused on process improvement, R & D, day to day problem solving, process modeling, and multivariate experimental design to improve brewing processes. He earned a Lean Six Sigma Black Belt and led numerous projects across the business.
Jeff developed and transitioned into a new full-time role at CSU where he teaches brewing classes and oversees two on-campus breweries - his position is sponsored by New Belgium Brewing Company. These days he keeps busy learning more than he teaches and has some serious fun brewing small batches again.
Robert Fulwiler currently works for Fremont Brewing as the Technical Director. He manages the QA and Laboratory team as well as directs technical brewing and troubleshooting, continuous improvement, brewery automation technology and controls, and wastewater management.
He started working at Fremont Brewing in 2011 and received his Bachelor’s in Chemistry. He worked his way through positions of growler filler, in-house demolitions and dump run guy, delivery driver, keg cleaner, cellarman, shift brewer and then started Fremont’s first Quality laboratory in 2014. Through several brewery expansions he learned automation programming and now is responsible for building much of the brewery’s automation .
Robert is currently the ASBC Chair of the Innovative Methods subcommittee. He also serves as an officer for the MBAA District Northwest as the Technical Chair. He has earned the IBD Diploma in Brewing and four modules of the IBD Master Brewer qualification.
Jamie is a sustainability geek at heart and a Civil Engineer by trade. Jamie founded A-Bay Engineers in 2020 to drive down the environmental impacts of the Brewing Industry while driving up profits. Prior to A-Bay Engineers, Jamie worked for 15+ years in the environmental industry, implementing large-scale environmental and cultural change that can be seen in cities like NYC and Houston.
Scorecards-> Jamie and his team deliver a platform that ensures nothing is "left on the table." Building custom Scorecards that connect your data to provide a holistic and effective view of performance. We dive into what truly matters for your brewery and team, then build out custom scorecards that deliver impact.
Energy Optimization -> Jamie and his team drive down your cost of goods sold. With a focus on energy, we drive down both the rates at which you are billed and the amount of energy you consume.
Kain Escobar Is a brewer by education and trade with an immense passion for brewing and the brewing Industry. After training in the quality department at Spoetzl in Shiner, TX, and finishing his bachelor's in brewing from the University of California Davis, Kain began his 7-year career with MillerCoors. Holding serval positions such as Analytical Microbiological Specialist, Brewing Quality Specialist, and Pilot Brewer in both the Texas and Wisconsin facilities. As a pilot brewer, Kain worked on all the research and innovation projects for the entire MillerCoors network, including Cider, FMB, and seltzer innovation. In 2019, Kain took all his learnings and experience in big beer and running a pilot brewery to become the Manager of Research and Brewing Operations for a premier malting and brewing ingredient supply company in Minnesota; where he operates a research brewery performing all research and innovation for the company and affiliates.
Nicole received a BS in chemistry and specializes in beer quality, fermentation science and brewing data analysis. She is an active member of the American Society of Brewing Chemists and the MBAA and works to bring quality-driven practices to craft breweries of all sizes. Nicole is exceptionally good at implementing new brewing and QC protocols at small to regional breweries.
Jessica Young earned her undergraduate degree in Cell and Molecular Biology before learning to brew outside of Asheville, North Carolina. In 2017 she accepted a brewer position in Nashville, TN at Bearded Iris Brewing. She quickly rose through the ranks to become Cellar, Quality, and Sensory Manager. She has been featured on the MBAA podcast twice and published a method in the Technical Quarterly (Volume 58, no.2). She is now working on her graduate degree in Food Science with a brewing focus at the University of California, Davis. She enjoys breaking down complex ideas into digestible bites and solving problems, ideally sitting outside with a Czech pilsner and her English lab, Billie.
Brynn, is a biochemist by training and fermentation scientist by trade. She has worked in most facets of craft beer from packaging and cellaring to quality control. Her experience in brewing QC includes building micro, sensory, and analytical programs for Left Hand Brewing, Inland Island Yeast laboratories, and several smaller breweries. She specializes in yeast health, fermentation performance, and lab protocol.
Richard Preiss is a brewing scientist and fermentation expert. He co-owns Escarpment Laboratories, Canada's premier yeast supplier. He has helped many brewers, as well as a selection of wine and cider makers fix problems and improve their processes. Richard's focus is on translating research and data into better solutions for brewers. Richard can work with you to understand your data from the yeast's point of view and work toward solutions for your problems and help you unlock new efficiencies.