Brewing Innovation

The tools that brewers have at their fingertips for making vivid, expressive, and refined beers are better than they’ve ever been at any point in the history of beer. Never before have brewers had such precision tools on such a wide scale, ingredients grown and processed with such intention, sophisticated analytical data on ingredients, multifunctional yeast engineered for specific outcomes, and more. In this session, we’ll take a look at how brewers are using these advanced tools of the moment in precise ways to achieve specific outcomes and flavor goals.

Panelists include:

Stefano Annicchiarico, Head Brewer, Fast Fashion

Jude La Rose, Cofounder, Hop Butcher

Craig Thomas, MSc., Master Cicerone®, Technical Sales Manager, Abstrax Hops

Craig began brewing in Edinburgh Scotland before attending Heriot-Watt University and graduating with a Master of Science in Brewing and Distilling. He then joined Cara Technology a leading sensory consultancy company and manufacturer of AROXA flavour standards where he provided technical support and taster training services to companies around the globe. In 2017 he moved to California to brew at Firestone Walker Brewing Company eventually moving into the quality lab to manage the brewery's sensory program. Craig joined Abstrax Hops in 2023 in order to bring impactful and innovative solutions to brewers around the world. He is a Master Cicerone® a tenured GABF and WBC judge and an active member of the Brewers Association's Draught Beer Quality Subcommittee and the American Society of Brewing Chemist's Sensory Subcommittee.

Jamie Bogner, Cofounder & Editorial Director, Craft Beer & Brewing