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Kirk Annand worked for Moosehead Breweries, has consulted to the brewing industry, and was a founding partner of the Maritime Beer Company in Dartmouth, Nova Scotia. Kirk has a B.A. and a Business Management Diploma from Dalhousie University and is a graduate of the 1986 Siebel Diploma Course in Brewing Technology. Kirk is a member of the WBA extended faculty and teaches in the area of brewhouse operations, brewery design, recipe formulation and packaging.

Mike Babb works at Kalsec - Technical Sales for Specialty Hop Products and previously worked at the Coors Brewing Company - Process Development, R&D, Operations and International Brewing. He has a B.S. in Chemical Engineering from the Colorado School of Mines, an M.A. in Education from Colorado Christian University and studied Brewing Science and Technology at Weihenstephan. Mike teaches brewing science and technology.

Michael Barney is Principal Research Scientist in the Process Microbiology and Fermentation Group with Miller Brewing Company. He has completed B.S., M.S. and post-graduate studies in Microbiology at he University of Wisconsin. Michael is a member of the Siebel & WBA extended faculty and teaches in the areas of microbiology and yeast.

Dr. Fritz Briem is technology Director at Doemens. He has a Dipl.-lng. and PhD from Weihenstephan, and was a member of the technical and research staff at Weihenstephan. Fritz teaches primarily in the areas of brewing and fermenting technology.

Ray Daniels is a veteran brewer and craft beer marketer with expertise in beer evaluation, classic styles and recipe formulation, public relations and event management as well as overall business management. He is the author of Designing Great Beers, co-author of Brown Ales and Smoked Beers and editor of the Brewers Association’s Guide to Starting Your Own Brewery. He is a top graduate of Siebel Institute Diploma program and holds an MBA from Harvard.

Michael Eder earned a Master Brewing Degree at Doemens Academy in 2003, and studied at the Technical University Munich - Weihenstephan from 1992 through 1994. Michael holds the position of Production Manager at Doemens Academy, and he has worked as brewmaster in Ottakringer Brauerei (Vienna), Union Camerounaise de Brasseries (Cameroon), and Ginga Kogen Beer (Japan). Michael teaches in the World Brewing Academy Diploma program in both the Chicago & Munich campuses, and conducts the European Brewing Study Tours through Central Europe.

Tim Foley has worked for Siebel since 1989, involved in a variety of research projects related to brewing including ingredient, adjunct and processing aid usage, and packaging. He holds a B.S. in Biology from Roosevelt University and an M.S. in Molecular Biology from Northeastern Illinois University. Tim teaches in several areas of the Siebel educational curricula.

Stephanie Goineau graduated with a bachelors degree in microbiology from Sherbrooke University (Quebec, Canada) in 1999. Stephanie is responsible for the yeast culture collection (characterization, maintenance & pure yeast handling) and lab management at the Siebel Institute Microbiology Division in Montreal, Canada, and is an instructor for the Siebel Institute Brewing Microbiology course.

Gary Grande performed in numerous roles in a variety of industrial environments over a forty-year period. The most recent of these was Miller Brewing Company (now SABMiller) where he held numerous positions in the brewery production and maintenance functions, and also directed several engineering projects and upgrades. He served as an internal packaging and process consultant for breweries within the Miller system. He directs the consultancy and research functions at the Siebel Institute, as well as managing the Packaging & Process Technology module of the WBA International Course in Brewing Technology. He lectures in that and other Siebel Institute courses. He is also licensed as a Broadcast Engineer by the U.S. Federal Communications Commission.

Lyn Kruger worked for South African Breweries as Development Microbiologist and Microbiology Consultant. She holds her B.S. in Microbiology and Chemistry from Rhodes University and her M.S. in Fermentation Microbiology from the University of Witswatersrand. Lyn is currently President & COO of Siebel Institute and is involved with various courses, lab services and microbiological media.

Keith Lemcke is Vice-President of the Siebel Institute of Technology and Marketing Manager for the World Brewing Academy, and works with the web-based training design team in the area of graphic development. Keith is a founding member and Executive Director of the Draught Beer Guild, a non-profit organization established to create standards for draught beer service. He has a Diploma in Malting & Brewing Science from Siebel Institute as well as a Foundation Certificate from the Institute & Guild of Brewing, London, U.K.

Timothy Lenahan has compiled three decades of experience working with breweries including Stroh & Coors, and craft breweries such as Breckenridge Brewery, Snake River Brewery, and Tommyknocker Brewery. Over the span of his brewing career, Tim has helped some of America’s best-known breweries improve the quality of their products and maximize their profitability, and along the way Tim has picked up more than 40 GABF and World Beer Cup medals. Tim’s consulting expertise covers practically all areas of commercial brewing through breweries of every size and configuration.

John Mallett manages operations and beer production at Bell's Brewery Inc. in Kalamazoo MI. John has served in numerous capacities over his brewing career; he was head brewer of Boston's Commonwealth Brewery, Brewmaster at the Old Dominion Brewing Co in Ashburn VA and founder and President of SAAZ, an equipment and service provider for breweries both large and small. John has lectured and written extensively, serves on many technical committees and is a widely known consulting resource. He is a recipient of the Institute for Brewing Studies Russell Schehrer Award for brewing innovation.

Randy Mosher is the author of "The Brewers Companion", has contributed articles regarding brewing and beer styles to some of the world’s leading brewing publications, and is currently the Homebrew Editor and a contributing writer for All About Beer magazine. He has lectured on brewing & beer styles across the country (including at the Smithsonian Institution) and has been involved in an ongoing effort to revive extinct historical beers.

Mary Pellettieri has been with the Goose Island Beer Company since 2001. There she directs all QA/QC, sensory activities, and new products research and development. She is a member of the American Society of Brewing Chemists, American Society for Quality (ASQ) and Master Brewers Association of America (MBAA). She currently sits on the National MBAA Technical Committee and is presently the board President for District Milwaukee MBAA, and an ASQ Certified Quality Manager. Prior to joining Goose Island Beer Co, Mary worked for the Siebel Institute from 1995 - 1998 and holds an MS in Public Health at University of Illinois.

Chris Powell obtained a BSc in Biology and Environmental Biology in 1996. Subsequently, he occupied a variety of research positions investigating aspects of heavy metal toxicity in fission yeast and oxidative stress in brewing yeast strains. In 1997 Chris moved to Bass Brewers (now Coors Brewers) to work as part of the Research and Development team. Chris began his Ph.D. later in the same year at Oxford Brookes University, in conjunction with Bass Brewers, investigating the impact of yeast cellular ageing on fermentation performance. Having obtained his Doctorate in 2001, Chris became involved in a project funded by the European Commission, exploring mechanisms for the rapid detection of microbial contaminants within breweries.

Simultaneously Chris maintained interest in the study of yeast, supervising projects on wild yeast strains and also flocculation in brewing yeast. In 2004 Chris joined Lallemand as a consultant in the Genetic Identification Laboratory. At Lallemand his current role is to develop molecular techniques for the characterization of a variety of micro-organisms utilized within the food and beverage industry. Chris is a member of the ASBC and Chairman of the subcommittee for the 'Determination of Yeast Viability by Fluorescent Staining'. Chris is also a regular reviewer for several academic journals.

Lauren Salazar is the Sensory Specialist and a Quality team member at New Belgium Brewing Company, where she has been employed for over eleven years and sensory-focused for over ten. She developed the sensory program from a basic production check to its present program and is responsible for all facets from design to implementation to re-engineering. Other areas of interest and fun at the brewery include brewery-wide flavor training, new product development, small/esoteric beer production and wood barrel project blender. Lauren is a judge at the World Beer Cup and Great American Beer Festival, has presented and taught short courses for the CBC, WBC, AHA, ASBC, MBAA and many others.
Salazar received her BSW from the University of Georgia a lifetime ago and holds a Certificate from UC Davis for Applied Sensory Science and Consumer Testing.

Martin Schuster is President of Draftek, Inc., a draught beer industry consulting and education services firm, and CEO and a Founder of The Draught Beer Guild, a non-profit organization with the mission of promoting and protecting quality draught beer. Martin is past President and a founding family member of AJEX USA, a supplier of draught beverage dispense equipment, installation and education services. Martin is the Siebel Draught Course Instructor and Draught Program Director.

Ian Stanners worked at Molson Breweries for 30 years, retiring as Corporate Director of Brewing, With a B.Sc. in Microbiology, and a Diploma in Business Administration; he was a Chairman of the first Governor General's Canadian Study Conference in 1983. Ian is a member of the WBA extended faculty, teaching brewing science and technology.

Suzanne Thompson is analytical/sensory services manager at MillerCoors, Milwaukee, WI. She has 28 years of sensory experience in the brewing industry with expertise in establishing and administering company-wide sensory programs at the corporate and brewery level, monitoring sensory quality of domestically and internationally produced brands, and sensory testing related to product and packaging improvements and new product and packaging development. She has been instrumental in the implementation of a global taste system within SABMiller. Suzanne received a B.S. degree in Food Science from the University of Wisconsin-Madison in 1980. Currently, she is on the American Society of Brewing Chemists (ASBC) Foundation Board and the ASBC Technical Committee. In the past, she served the ASBC as President (2003-2004), President Elect (2002-2003), Vice President (2001-2002), Newsletter Editor (2000-2001) and Secretary (1996-1998). In 2008, Suzanne was Planning Committee Chair of the World Brewing Congress. She is an experienced judge at the Great American Beer Festival and World Beer Cup. She is also a member of the Institute of Food Technologists.

Sylvie Van Zandycke graduated from the Institut Meurice in Brussels in 1996 where she obtained a degree in biochemical engineering specializing in brewing studies. In her final year, Sylvie took the opportunity to attend Oxford Brookes University as an Erasmus student to investigate the impact of yeast storage and ageing to the brewing process. After her graduation, Sylvie took an Oxford Brookes University PhD studentship working on oxidative stress and yeast ageing. This PhD was based on the hypothesis that free radicals, produced during normal metabolism, cause damage to the cell leading to death. Sylvie submitted her thesis in May 2000 and from March 2000 was employed as Project Manager for SMART Brewing Services. She was involved in contract research, microbiological analysis and development of methods and kits for the brewing industry. Sylvie is a member of the Institute and Guild of Brewing and the American Society of Brewing Chemists.

Dr. Graeme M. Walker is Reader at the University of Abertay Dundee, Scotland. He is a Referee and Reviewer for several boards and societies, and has published numerous articles as well as the text book Yeast Physiology and Biotechnology. Graeme completed his PhD in Microbial Physiology at Heriott Watt University, is a member of the Siebel faculty and lectures in the areas of yeast and fermentation.

Dr. Chris White holds an M.S. and a Ph.D. in Biochemistry from the University of California, San Diego, as well as a B.S. in Biochemistry from The University of California, Davis. Dr. White is a lecturer in the Chemistry and Biochemistry Department at the University of California, San Diego, and is a member of the American Society for Brewing Chemists and the Master Brewers Association of America. Chris White is the president of White Labs Inc.,a major supplier of yeast to the world's fermentation industry. Dr. White is a member of the Siebel Institute faculty.

Richard Wolfe received his MBA from the Yale School of Management. He also holds a Bachelor of Science degree, with Magna cum Laude honors, from the University of Southern California and an International Diploma in Brewing Technology from the World Brewing Academy. Richard designed the curriculum of the WBA Brewery Management module, and is a member of the World Brewing Academy extended faculty.

Lupe Zepeda is Administrative Manager at the Siebel Institute of Technology Chicago campus. Lupe is in charge of student registration and information management, as well as student services while students are at the Siebel Institute campus.