B.S. in Fermentation Science and Technology

Advisory Board

FST Advisory Board
Rick Barz

Rick Barz

Leprino Foods

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Richard Barz started with Leprino Foods Company in October 1975 as its first hired, entry- level lab microbiologist. Thirty-seven years later, he retired as a senior vice president of product quality and development. Once a small Italian cheese company, Leprino Foods Company has become the world’s largest manufacturer of mozzarella cheese and whey protein/lactose products. Since 1995, LFC has been the exclusive supplier of mozzarella cheese to the three major pizza chains in the United States.

At LFC, Mr. Barz created and managed the quality assurance, quality control, and product development departments. Later, he established and led the analytical, culinary, pilot plans, and held support functions as well as the research functions. These groups were responsible for ensuring high quality products that met customer expectations. While in charge of these departments, Mr. Barz was granted multiple patents for processes that manufacture mozzarella cheese more efficiently as well as patents for freezing cheese and for methods that impact the performance of mozzarella cheese when cooked on pizza.

In addition to working with the production plant and customers, Mr. Barz worked closely with regulatory and legislative groups such as the USDA, FDA and CDC on approving the use of lower-fat and lower-sodium cheese products for schools. He also worked closely with CSU and Western Dairy to educate and support dairy farmers who supplied milk to a new LFC factory in Greeley.

Mr. Barz has actively recruited and hired dozens of CSU graduates, many in technical fields. He and his wife, Susan, have to children, Megan and Ricky.

Rick Barz is an annual member of the Alumni Association.

Eric Beck

Boston Beer

Wade Bontempo

Wade Bontempo

Virgil Gamache Farms

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Wade Bontempo is the Quality Director for Hops at Virgil Gamache Farms in Toppenish, Washington. Wade has been working on methods to characterize aroma hops to determine optimum harvest windows. Wade is a graduate of Colorado State University in Biochemistry. You can reach Wade at wade@vgfinc.com.

Peter Bouckaert

Peter Bouckaert

Brewmaster
New Belgium Brewing Co.

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Former Brewmaster Brouwerij Rodenbach, Belgium. Master in Brewing and Fermentation technology, the University of Ghent, Belgium.

John Carlson

John Carlson

Executive Director, Colorado Brewers Guild

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In 1996, John became the first Executive Director of the Colorado Brewers Guild. The guild is a non-profit corporation representing the business and legislative interests of the Colorado Craft Brewer. John is the longest-serving state brewing executive since prohibition. Carlson represents the guild on both the state and federal level. He played a large role in creating the guild’s annual beer-lover event, the Colorado Brewers Rendezvous held in Salida, Colorado every July. Carlson is active in the local homebrew community and sits on the steering committee of the Rocky Mountain Microbrewing Symposium. John earned his law degree from the University of Denver and a MBA from the University of Colorado. When not representing the interests of Colorado craft brewers, John enjoys spending time in the great Colorado outdoors with family and friends.

Vanessa Carmean

Vanessa Carmean

Owner, Vibrant Veggies

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As a triathlete and scientist, Vanessa loves encouraging wellness in people through activity, food, good habits and delicious food. The biologist in her loves learning about the science behind their kraut (the pH is 3.5, by the way). When she's not in the kitchen, she enjoys being outdoors, working in her garden (which she sees as one big science experiment) and playing with her shelter dog, Maggie.

Tim and Carol Cochran

Tim and Carol Cochran

Owners
Horse & Dragon Brewing Company

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Tim and Carol Cochran own Horse & Dragon Brewing Company in Fort Collins. Their goal is to responsibly create great craft beer and experiences that enhance the balance in peoples’ lives and communities and to increase peoples’ ability to connect with one another. Prior to establishing the Horse & Dragon, they spent 20 years following Tim’s career in big-business beverage management through Asia, the U.S. Midwest, and to South America, sampling craft beers all along the way.

Dave Davis

Noosa Yoghurt

Floris Delee

Floris Delée

Kathinka

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Floris Delée got his degree in Biochemical Engineering at the Karel de Grote-Hogeschool (University Charlemagne) in Antwerp, Belgium. Floris’ brewing career spans several continents. He started working for the Alken-Maes Breweries in Waarloos, Belgium where he wrote his thesis on the design and commissioning of the pilot brewing plant in 1993.

From there he went on to the New Belgium Brewing Company in Fort Collins, Colorado, USA where he worked his way up from entry level engineer to technical director, leading the design and engineering departments. He was instrumental in the success of the brewery’s growth of more than 350.000 hl sales beer. During those 10 years New Belgium Brewing Company became famous for its innovative designs and sustainable brewing and design practices.

During his tenure at New Belgium he went back to Europe to work for the Anton Steinecker Maschinenfabrik GmbH in Freising, Germany. There he worked as project manager on projects all over The Americas, including a turnkey brewery in Belize City, Belize, Central America.

In 2002 Floris started his own engineering firm : Kathinka, brewers, process engineers & consultants, based on his unique international experience building and designing sustainable brewing and soft drinks operations. His primary goal is to pursue his never ending passion for innovative designs that form a solid balance between environmental, economic and social parameters.

Floris has a favorite quote which summarizes his design thoughts. It comes from an avid French aviator, engineer and philosopher Antoine de Saint-Exupéry:

In anything at all, perfection is finally attained, not when there is no longer anything to add, but when there is no longer anything to take away.

Jesse Doerffel and Derrick Smith

Jesse Doerffel and Derrick Smith

Common-Link

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Common-Link Is Locally Owned And Operated By Derrick Smith And Jesse Doerffel, Husband And Wife Partners In Crime. Both Come From The Hospitality World And Have Spent The Past 7 Years Traveling And Living In Some Incredible Cities (Maui, San Francisco, Los Angeles, Denver, Etc.). After Finally Realizing That All Of Their Free Time Was Spent Finding The Best LOCAL FOOD Or The Best LOCAL BEER, They Decided It Was Time To Start Their Own Adventure…One Which Involved SAUSAGE, BELGIAN FRIES And One Day, BEER.

Jesse, A Colorado State University Grad, And Derrick, An Oklahoma State University Grad, Returned To Fort Collins, Colorado To Offer The Community CHANGE YOUR LIFE Food With EXCEPTIONAL SERVICE. The Dream Of Owning And Operating Their Business Has Come True Thanks To Family, Incredible Mentors, Great Friends And Taking A Chance To Serve Something Great On Their Own!

Tobin Eppard

Tobin Eppard

Senior Staff Brewer and Manager
MillerCoors

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Toby has been tenured at Coors Brewing Company since 1986 where he started in the Quality Control - Microbiology Department. He has worked in many technical disciplines in the areas of Quality, Production, Research Pilot Brewing, Brewing Technology Training, Research and Development and Product Development as well as Innovation. Toby has earned undergraduate degrees in Microbiology and Chemistry and also has earned graduate degrees in Operations Management and Marketing, and has also completed the Master Brewer’s program at the University of California at Davis. Toby is actively involved with the Institute of Brewing and Distilling in the UK, as a member of the Board of Examiners and as the examiner for Paper II for the Diploma in Brewing qualification, and holds the title of IBD Master Brewer. Most recently he is assigned to the MillerCoors Corporate Brewing team as a Senior Staff Brewer and Manager of Brewing Management Development, supporting the technical scientific and operational needs of the MillerCoors brewery operations in North America.

Patrick Fagan

Anheuser-Busch Fort Collins

Nicole Garneau

Nicole Garneau

Director, Genetics of Taste Lab
Denver Museum of Nature & Science

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Dr. Nicole Garneau is a geneticist at the Denver Museum of Nature & Science and takes an active role in public engagement with science in both her research and her community outreach. As a result, she promotes an interactive dialogue between the public, citizen-scientists, and career scientists and was recently selected as a finalist for the 2012 AAAS Early Career Award for Public Engagement with Science. At the Museum, she directs the highly successful Genetics of Taste Lab, a community-based research model that incorporates both crowdsourcing and citizen science. The scientific goal of the Lab is determining the way a person's DNA affects their ability to taste, and therefore their food choices and diet. The data from Dr. Garneau’s research will improve the understanding of how evolution has helped humans adapt as a species in order to survive, and also explain the effects of taste evolution on modern day humans. As an advocate for women in science, Dr. Garneau created an alter ego "Yo Pearl the Science Girl" and co-founded the group Skirts in Science at the Museum to connect and support current and future women in scientific careers. You can learn more about Dr. Garneau at www.dmns.org/nicole and her work at www.dmns.org/genetics.

Birgit Halbreiter

Birgit Halbreiter

Owner
MouCo Cheese Company

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Birgit Halbreiter has been involved in the dairy industry for as long as she can remember. Hailing from the beautiful rolling hills of Bavaria, Germany, Birgit spent her childhood watching on as her father worked magic at Kaeserei Champignon, makers of the famous Cambozola, and other cheese companies near the Alps. At age 23, Birgit moved to Canada to work in quality control at Molson Breweries in Ontario; a career that landed her a spot as QA Manager at New Belgium Brewery in Fort Collins, Colorado, where she met her husband Robert Poland.

With a shared passion for fermentation, Robert and Birgit started MouCo Cheese Company 13 years ago, and have been making award-winning soft-ripened cheese ever since. Outside of work, Birgit enjoys outdoor adventures, reading books, and spending time with her three boys.

Dwight Hall

Coopersmiths

Twila Henley

Twila Henley

M.S. in Food Science and Human Nutrition
Maltstress and CEO
Grouse Malting and Roasting Company

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Twila earned an undergraduate degree in Nutrition from Miami University and a Master’s degree in Food Science and Food Safety from Colorado State University. For graduate studies, she focused on malting and brewing science and bioactive and probiotic compounds. A passion for craft beer and a gluten intolerance challenged her to experiment malting and brewing with gluten-free grains as a student. After meeting with success on the gluten-free beer flavor and quality front, she founded Grouse Malting and Roasting Company, a craft malting company dedicated to supplying gluten-free ingredients to the craft brewing industry. Twila is also a Founding Board Member and Secretary of the North American Craft Maltster’s Guild.

Bill Howat

Bill Howat

Independent Consultant

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Bill Howat is an innovative, results driven, technical leader and facilitator with strong scientific and business experience within the food, animal health and agriculture sectors. Bill has more than 30 years of domestic and international experience with fermentation operations and supply chain.

Currently Bill is an independent consultant to Biopharma, chemical, and food industries. He was Business Development Manager for BioPharma at Sensient Flavors in Chicago driving the global growth of yeast based proteins as nutrients in fermentation and foods; and applications for yeast glycan in animal and pet nutrition. Prior to Sensient, Bill directed the global fermentation operations for various enzyme processes and managed the sourcing group in China for Novus International. Bill had extensive experience in fermentation operations and procurement at Wyeth, Taro Pharmaceuticals and Alpharma. He has used his MS in Microbial Physiology from Iowa State University in fermentation process improvement while at Monsanto and Corn Products International.

Steve Jones

Steve Jones

03’ B.S. in Computer Science
Owner, Pateros Creek Brewing

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Steve is a 2003 graduate of Colorado State University with a Bachelor of Science in Computer Science. After graduation, he got his first home brew setup in 2004 and quickly fell in love with making beer at home. This love turned into an exciting hobby that led him to open his own brewery in Fort Collins named Pateros Creek Brewing. In 2010, Steve and his father, Bob, started contract brewing and in June 2011, they opened the doors of their own brewery to the public. Steve is a certified beer judge and award winning brewer that has been creating fermented beverages for the Fort Collins community and beyond. Besides his love for beer, he also enjoys the outdoors, especially skiing in the winter and camping in the summer, and still keeps up to date with new computing technology. Steve has a wife, Cathy, and two sons, Dillon, 7, and Porter, 3.

Steve Kazemi

Steve Kazemi

Pure Cultures

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Steve Kazemi, a decisive and resolute leader, has over 20+ years of executive operational experience and demonstrated expertise in the development, management and positioning of complex manufacturing and production facilities in the dietary supplement industry. He started his career as an environmental chemist performing GC analysis on water and soil samples. He moved back to Colorado where he was employed by Hauser Chemical for six years. He was a plant manager of both pharmaceutical and natural products facilities. He served as Director of Operations at Nutraceutix a leader in the probiotic industry. Steve currently serves as Principal Partner for Pure Cultures and has strategically developed his business model to provide distributors with high-quality probiotic options, silage inoculants and consulting advisement from concept to shelf.

Finn B. Knudsen

Finn B. Knudsen

Owner and President
Knudsen Beverage Consulting Co.

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Finn B. Knudsen has more than 40 years experience in the international brewing industry. During the years the many services and projects covers a wide range of activities, such as Technical management support, Evaluation of the brewery operations including good manufacturing practices, quality audits, production problems, flavor evaluations, due diligences, new brewery projects, etc.

John Legnard

John Legnard

Sandlot









Kirk Lombardi

Kirk Lombardi

Owner and Brewer
Zwei Brüder Brewing

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Born in Fruita, CO. 1966
Grew up and currently lives in Fort Collins, CO.
College: Eastern Montana College, Billings MT. & Colorado State University, Fort Collins, CO.
Brewing Certificate: American Brewers Guild, Woodland CA.
Last Job: Regional Brew Master & Head Brewer for CB & Potts 1999-2014, Colorado's front range.
Current Position: Owner / Brewer, Zwei Brüder Brewing, Fort Collins.
Hobbies: Mountain Biking, Running, Fly Fishing, Travel, Craft beer.

Dan Malyszko

Dan Malyszko

02’ B.S. in Electrical Engineering
Director of Operations
Malisko Engineering, Inc

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Dan is a 2002 Colorado State University graduate with his Bachelors of Science in Electrical Engineering. Dan began his career as a Control Systems Integrator programming Fermentation CIP (clean-in-place) systems among other various automated functions within breweries. During commissioning of a multi-phased brewery expansion, he was fortunate to transition into a production management position for a major multinational brewery. After several years of Brewing production and process support experience, Dan moved back into a Systems Integrator role where he is now the Director of Operations for the Denver branch of Malisko Engineering, Inc. Dan’s primary focus is automation in the process industries, namely brewing, dairy, pharmaceutical, specialty chemical, and life sciences.

Jean Miller

Jean Miller

Molson Coors









Jeff Nickel

Jeff Nickel

Head Brewmaster
AC Golden Brewing Company

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Jeff Nickel began brewing because, as his dad often says, the only thing he learned in college was how to drink. He began his career in the candy industry but listened to Ogden Nash and quickly moved to wine and spirits. When a cantankerous professor convinced him to abandon enology and pursue the malty arts, he knew he found his calling.

Jeff earned his Bachelor’s Degree in Biology and Food Technology from Iowa State University, and is a graduate of the UC Davis Master Brewer’s program. He holds a Diploma in Brewing from the Institute of Brewing and Distilling, and is studying for his MBA. Jeff has worked for five breweries in his 20 year career, and is a frequent judge at GABF and World Beer Cup.

Doug Odell

Doug Odell

Odell Brewing

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Founded in 1989, Odell Brewing was started by Doug Odell, his wife Wynne, and his sister Corkie. Today, the culture of family and collaboration still thrives, fostering a brewery full of beer-centric people. It is this passion for beer that inspires Odell Brewing to create quality, hand-crafted, innovative brews. As a regional craft brewery, Odell Brewing is committed to serving the communities in which they distribute by sourcing local raw materials, minimizing their environmental impact, and through their charitable giving program known as Odell Outreach. The brewery's tap room is open seven days a week and offers limited release pilot brews, live music on Wednesdays, and daily tours.

Katie Rippel

Katie Rippel

Senior Brewmaster
Anheuser-Busch

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Katie Rippel has been the Senior Brewmaster at the Anheuser-Busch Fort Collins brewery since 2011. Katie holds Bachelor's and Master's degrees in Food Science from Purdue University. She began her brewing career in 2001 at the Anheuser-Busch St. Louis, MO brewery, and has since worked in various brewing, engineering and innovations positions for A-B at its Houston, TX, St. Louis and Fort Collins facilities.

Rich Tucciarone

Rich Tucciarone

Division Manager
Briess Malt and Brewery Consultant

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Rich Tucciarone holds 20 years of craft brewery experience ranging from small brewpubs to very large regional production breweries. He holds a B.S degree in Food Science from Cornell University, with an emphasis on fermentation and product development. Rich currently serves as Division Manager – Brew South at Briess Malt & Ingredients and as a brewery consultant, assisting startup craft breweries in various locations and stages. Prior, he spent 12 years as VP Brewery Operations for Kona Brewing Company, leading brewing teams at four production brewery locations including Hawaii and both East and West coasts of the U.S. Tucciarone began his brewing career with six years at Breckenridge Brewery of Denver as Head Brewer. Tucciarone attended Siebel Institute of Brewing Technology, has been a Master Brewers Association of the Americas member since 1993 and a recognized beer judge at the Great American Beer Festival and World Beer Cup for 14 years. In addition to his brewing pursuits, Rich is an avid outdoor recreation enthusiast, husband and father.

Karen Van Everen

Karen Van Everen

Prost Brewing

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  • B.S. Food Technology 1984 Colorado State University
  • M.S. Food Science 1990 Colorado State University
  • 1987-1992 research associate at Coors Biotech
  • 1992-1998 research associate at The Colorado Bioprocessing Center at Colorado State University
  • Husband - Barry, Civil Engineer and part owner of Prost Brewing
  • Sons - Alex- B.S. Ag Business 2014 Colorado State University
    Zack- senior, finance Colorado State University
Keith Villa

Keith Villa

Head Brewmaster and Founder
Blue Moon Brewing Company

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After earning his Ph.D. in brewing from the University of Brussels in Belgium, an honor only a handful of brewers have achieved, Keith came back Stateside with the idea of crafting beers inspired by Belgian styles, but with a twist. His first interpretation turned out to be our most popular beer, Blue Moon® Belgian White* and the start of the Blue Moon Brewing Company. Since then Keith has gone on to brew several award-winning beers like our Vintage Blonde Ale and Summer Honey Wheat. Today, Keith continues to have fun experimenting and creating new beers for the brewery he founded in 1995. When he’s not standing over a kettle, you can find him restoring classic American cars and bikes in his garage.

Chad Yakobson

Chad Yakobson

'06 B.S. Horticulture Science
Owner and Brewer
Crooked Stave Artisan Beer Project

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Chad Yakobson is the Owner and Brewer of Crooked Stave Artisan Beer Project located in Denver, Colorado. He obtained a BSc in Horticulture Science at Colorado State University before going on to study Viticulture and Oenology in New Zealand. He then switched his focus to the brewing industry concentrating on various micro-organisms present during barrel-aging of sour beer. In 2010 Chad completed his master’s thesis, titled: Primary Fermentation Characteristics of Brettanomyces Yeast Species and Their Use in the Brewing Industry, and was awarded a Master of Science in Brewing and Distilling from Heriot-Watt University and the International Centre for Brewing and Distilling in Edinburgh, Scotland.