In 2001, appointed member of the Executive Board and from 1 October 2005 Chairman of the Executive Board/CEO. Joined HEINEKEN in 1984 and held various management positions in Rwanda (Sales & Marketing Manager), Democratic Republic of Congo (General Manager), Poland (Managing Director), and Italy (Managing Director). Executive Board responsibility for HEINEKEN Regions and Global functions: Human Resources, Corporate Relations, Supply Chain, Commerce, Legal Affairs, Strategy, Internal Audit and Company Secretary.

After 36 years of working as a chef waiter and barkeeper Peter was ready for the next step in life.
With a STiBON diploma in his pocket, Peter started studying Brewery Technology in Ghent, Belgium. After succesfully completing the study, together with Aldert Weitering, he founded Brewery Noordt in Rotterdam in 2015. They immediately grew to become the largest craftbrewery of Rotterdam. In 2017, Peter founded the first school for brewers in the Netherlands, together with some ‘beer friends’. Brouwerij Noordt won the Rotterdam Price of entrepreneurship in 2018. That same year Peter was voted Beerman of the Year. In cooperation with a well known entrepreneur in Rotterdam, he helped start a new beerpub and city brewery in one, which opened in the spring of 2018. With a lot still to come for 2019. Peter’s motto is: If you won’t improve yourself, you’d better get out of this business!

In 2009 Andrea Stanley founded Valley Malt in a neighbor’s barn in Hadley Massachusetts. Since then she has been on a mission to bring the malthouse back and turn local grains into local malt for craft brewers and distillers in New England.

Andrea is passionate about the tradition and science of malting and shares her passion with other maltsters. In 2013, she helped form the Craft Maltster’s Guild, and served as the chair of the board for 5 years. Andrea is committed to a more sustainable, transparent, and regionalized food system. In 2016, she was honored by Food and Wine and Forbes Magazine as one of the 20 Most Innovative Women in Food and Drink. In her spare time she searches for anything she can read about the history of barley and malt. She has been known to corner people in breweries, barley fields and grain elevators to talk about malt.

AGK holds a M.Sc. in Food Science and Technology from Copenhagen University and a Diploma Master Brewer exam from Scandinavian School of Brewing.

AGKs work experience comprises technical management positions working for Carlsberg 1984 till 2004. In this period AGK worked as Beer Process Manager, Packaging line manager, Brewhouse Manager and Technical Director for two Carlsberg breweries in Italy. 2004 – 2014 AGK was Director of Scandinavian School of Brewing in Copenhagen.
Since DEC 2014 AGK is currently Deputy Director for the Danish Technical University Bachelor of Engineering Studies Institute with 17 different study lines and >2500 students in Copenhagen.

AGK has since 1985 published 25 technical papers comprising brewhouse technology, review of the Balling Formula, Lean in Breweries, Future Brewery 2020 and in 2018 – together with Professor Ludwig Narziss from Weihenstephn, 5 papers on corporation between QA and Master Brewers.

Cees-Jan Adema is director General of the Dutch Brewers Association. Before joining the brewers seven years ago, he worked as consultant for PwC and as communication and Public Affairs professional for food and drink companies like Coca-Cola and Pepsico. He has a passion for working on the interface of government, industry and NGO’s. In the beer sector the importance is evident: the beer sector is an important sector (economically and cultural) in our society and beer is the most well known beverage in many countries. This heritage and the nature of the product that needs to be enjoyed in moderation, puts a responsibility on the brewers. One of the missions of Cees-Jan is to actively promote the importance of responsible consumption and engage with stakeholders to work together on this mission. And since this challenge is a sector wide challenge, cooperation between all brewers, regardless memberships, is essential.

I started my career in 1989 at Du Pont De Nemours, where I spent 12 years at different positions (Sales, Operational Marketing and Production Management) in two businesses, Crop Protection Products Dept and Wheat Enterprise (Biotechnology).
In 2001, I decided to come back to my roots in North of France, to run the family farm (cereals) and to create my own Brewing Cie.
Before starting this project, I followed an Advanced Master in Brewing Sciences at UCL Belgium (Université Catholique de Louvains-La-Neuve)

Founder of the Antwerpse Brouw Compagnie, Antwerp’s local and only fully independent brewery.
Armed with 15 years of experience in management roles (including at Hoegaarden, at Dommelsch and as director at Duvel Moortgat), Johan and his wife Karen decided 6 years ago to follow their dream and start their brewery.
The located in the hart of Antwerp, the brewery is known for brewing top quality beers, combining Belgian heritage with international play-fullness.
The brewery’s main beer is Seefbier, the resurrected and official historical Ale of Antwerp with roots prior to the 16the century. The brewery holds an impressive list of international awards, including 7X World’s Best/Gold at international competitions. (World Beer Cup, BrusselsBeerChallenge, GlobalCraftBeerAwards, WBA.)
Johan holds a Master in Economics (Univ. of Antwerp), MBA (Solvay Business School) and degree in Biochemics and Brewing, preparing him for the adventure of a young brewery.

After a study economic psychology, I started as customer intelligence manager at a research agency. Then moved to the ‘world of beer’ marketing. Worked for many different beer brands. Most proud of the the re-branding of Brand Beer in the Netherlands and the start of the home brewing competition at that same brewery.
Started with a few others in 2017 with Beerwulf.com, an online beerplatform with European ambitions.
Currently as CMO of Beerwulf responsible for the outroll of Beerwulf in 10 countries.
In the meanwhile Beerwulf has grown to a 80 people beertech company.
In the prestation I’ll share some brewer relevant learnings and data of the first 2 years of Beerwulf.
Because why do people “really’ buy their beers online?
What are the trends in styles breweries? And what are the differences per country?
How do brewers react to our company? And how does the future look like?
Looking forward to the Brewers of Europe Forum a lot!
Marc

Markus Betz (39) publicly represents the brand BeerLovers, also conducting beer workshops and consulting gastronomy in regards of a creative beer menu. According to his personal philosophy, especially small and independent breweries need to be supported. Markus has been devoted to craft beer for many years, dedicated to establish the Austrian craftbeer community. For more than a decade, the certified Beer Sommelier has been working in the Sales and Logistics department of Rudolf Ammersin GmbH where he gained his craft beer expertise through many national and international business connections.

Managing Director at the Doemens Academy, teacher for Brewing Technology and responsible for the worldwide Beer Sommelier education at the Savour Academy Division of Doemens. He holds a Ph.D. in brewing science from the Technical University Munich-Weihenstephan. After six years scientific and educational profession at the TUM he got Head Brewmaster and Technical Director in a German brewery. Since 2009 he is a member of the Doemens Academy and World Brewing Academy faculty. Beer is profession and passion for him.

Big Drop’s founder, Rob Fink, is no stranger to challenging well-established business models. In 2010 he co-founded City law firm, Fenchurch Law having spotted a gap in the market for bringing claims against insurance companies.
Rob applied similar upside-down thinking for his next career turn when he found himself bucking the trend of his native City lunchtime drinking culture by seeking out low alcohol drinks. Massively underwhelmed, he wondered, why doesn’t anyone make alcohol-free beer that tastes just as good as full-strength beer?
It turns out there wasn’t a good answer to this and founded Big Drop Brewing.
Ironically, being an industry outsider gave him a massive advantage as a trailblazer. With no preconceived ideas about what brewing should be, Big Drop was the first brewer ever to focus exclusively on AF beer and the first to apply left-field fermenting techniques that meant no alcohol needed to extracted from the end product to meet the required maximum 0.5% ABV.

Roman is passionate marketing professional with 20 years of experience in Central Europe, Africa and Middle East. He believes that the mission of Plzeňský Prazdroj is to bring to consumers emotions and extraordinary experience delivered through their brands. And that Consumers are the bosses. Consumers give their feedback, they decide every day which brands they buy or not.

Since joining the BBPA in 2010, my role within the Policy Team has been to develop the scientific and technical activities and policies of the Association. This remit encompasses the many technical issues that are associated with beer production and the brewery supply chain, from grain to glass, including; brewery asset management, food safety for pubs and breweries, product quality and assurance and product labelling. I also drive the BBPA’s beer and wholesomeness agenda.

I have had extensive commercial and scientific experience throught my career in the brewing industry. Prior to the BBPA, I worked at Young and Co’s Brewery in London and then Campden BRI, where I was involved in both academic and commercial research projects as well as undertaking consultancy and troubleshooting issues relating to brewery production and product quality, beer dispense hygiene and new product development.

A fifth-generation brewer, Tim Cooper began professional life as a doctor, completing medical studies in 1979. He conducted medical research in Bristol to complete a Doctor of Medicine. He completed an Master of Science in Brewing before joining the family brewery in 1990.
While overseeing Operations at the brewery, Tim obtained an MBA from the University of Adelaide in 1998. He was Project Director for the development of the new Coopers Brewery at Regency Park, completed in 2001. He became Managing Director in 2002.
Tim was awarded a Member of the Order of Australia (AM) in 2008 for service to the brewing industry, particularly through environmentally sustainable production and manufacturing practices, to professional organisations, and to the community.
Tim currently holds the role of President of the Institute of Brewing & Distilling, a members’ organisation recognised globally throughout the professions of malting, brewing, distilling and cider-making.