#131 | Biotechnology and your beer

How much do we understand about brewing ingredients and the advances that are taking place in this integral part of the sector? With that in mind, we brought together three leading names from across the brewing spectrum to find out… In this panel discussion, which took place at our Brewers Congress in London, top of the agenda was biotechnology past, present, future and how to harness it. In this episode we hear from Margaux Huismann, Stephanie Brindley and Todd Isbell, who share their brewing expertise and observations of the changes taking place in this fast-moving industry. Panel host Margaux Huismann works for Molson Coors as a Research and Development manager She got her start in the industry by doing a Masters in Brewing & Distilling and completing her PhD on Understanding the Physical-Chemical stability of Dry-Hopped Beer.  Stephanie Brindley is a brewing scientist with more than 10 years of experience in the industry. As a technical representative at Murphy and Son, she is passionate about the science, creativity, and social aspects of beer. And completing the panel is Todd Isbell. A graduate of the Master Brewers program at UC Davis in California, Todd has been a professional brewer for more than 20 years. He is currently the Senior Brewing Technician at the University of Nottingham and International Centre for Brewing Science. Photo: Noelia Amado