• Oversee quality and process development for over 400% increase in bottling production and 100% increase in distillery production along with multiple copackers and suppliers.o Complete process development for yeast handling, fermentation analysis via HPLC, single barrel process automation, and bulk liquid chill filtration improving quality and efficiencies in each.o Initiate process R&D for distillery efficiency improvementso Quality design and commissioning for greenfield bottling facilityo Continuing research with automating single barrel proofing with University of Kentucky• Oversee yeast, fermentation, warehouse, and bottling quality employees and lab analysis • Project management and technical R&D advisor in the cross functional product and package development team with improvement and development of both materials and processes. Collaborating between marketing, operations, quality, sales, and finance.o Lead a change in glass supplier resulting in savings of $5 million over 5 years while improving glass quality from standard flint to premium flint using cost comparison and quality analysis between multiple supplier optionso Lead technical input for new product release of ‘Small Batch Select’ and Small batch 50mL SKUs• Lead internal and supplier audits (grain, barrels, bottling dry goods), supplier contacts, and departmental root cause analysis and continuous improvement

•Supported 500% production increase while maintaining held finished cased goods below 2% of production.•Process improvement and development within ISO management systems.• Method development for NIR proof analysis for high solids products.•Training in expert sensory panel within Campari’s North American Technical Center.•Relief Processing Supervisor

Quality Assurance Associate• Chemical and organoleptic analysis of beer samples.• Worked with new canning line suggesting quality adjustments, achieving dissolved oxygen decrease from over 1000ppb to under 60ppb.• Microbial analysis of beer during fermentation, transfers, and packaging process.• Fermentation management.

One-year rotational program with experience in multiple biochemistry and microbiology labs.• Worked along with principle investigators conducting research projects.

• Yeast propagation and fermentation experiments. Using chemical analysis, including HPLC to monitor experimental progress. • Bacterial analysis of industrial fermentation samples, including Gram, morphology, and colonial analysis followed by isolation.