Staff Bios and Photos

  • Ryan O'Toole
    President/COO
    • Joined Briess
      November 2015

      Education
      Bachelor of Science Degree in Biology from the University of North Florida in Jacksonville, FL

      Profile
      Ryan began his career with Kerry Ingredients 20+ years ago, performing various roles throughout the company and country. He has a broad background and robust knowledge of the food and ingredients industries. Starting at Kerry as a Quality Assurance Technician and Production Supervisor, he became fluent in the production processes of food manufacturing. As he continued his career, his roles included Quality Assurance Manager, Technical Manager, Operations Director, and finally Vice President of Operations. His focus throughout these roles included ensuring facility adherence to budget, capital expenditures, customer service, quality and safety.

  • Greg Niemann
    Vice President of Sales & Marketing
    • Joined Briess
      January 2018

      Profile

  • Mike Scanzello
    Director of Brewing and Distilling
    • Joined Briess
      July 2015

      Education
      Bachelor of Science Degree in Biology from Kutztown University in Kutztown, PA

      Profile
      After graduating from Kutztown University in 1995, Mike began his career at Stroh’s Brewing Co. in Allentown, PA. Over the next 6 years Mike would hold several positions in both the QA and Brewing Departments. In 2001, after the brewery in Pennsylvania closed, Mike moved to Wisconsin, accepting a position with Cargill at its Jefferson Junction Malthouse. In 2007, Mike transitioned from operations management to the commercial side of Cargill’s malt business, becoming an Account Executive with its Specialty Malt Products Group. In July of 2015, Mike brought his talents to Briess and joined as the National Distillery Manager. In February of 2016, Mike was promoted to Director of Brewing and Distilling.

  • Shawn Kohlmeier
    Sales Manager - Food Division
    • Joined Briess
      May 2012

      Education
      Bachelor of Science Degree with a double major in Business Administration and Business/Economic Comprehensive from the University of Wisconsin – Platteville

      Profile
      Prior to joining Briess, Shawn worked at Red Arrow Products, a manufacture of natural ingredients for the prepared meats industry, in its marketing department. His career has been focused on customer intimate sales and marketing and product management. His technical knowledge and understanding of the food industry gives him the ability to communicate effectively with stakeholders across Briess from the supply chain, to the farmer, to the consumer. He is passionate about promoting a product line that focuses on solutions while meeting the needs of an ever-changing consumer group.

  • Bob Hansen
    Manager of Technical Services
    • Joined Briess
      May 2001

      Education
      Bachelor of Science Degree with a double major in Biochemistry and Applied Math and Physics from the University of Wisconsin – Milwaukee. Attended Siebel Institute courses.

      Profile
      Prior to joining Briess, Bob was a brewing consultant, and brewer and consultant for Water Street Brewery, Milwaukee. At Briess, Bob commisioned a 500bbl brewhouse in the new Briess Extract Plant, and established a new pilot brewery. In addition to extensive R&D, Bob also provides technical support and recipe formulation assistance to customers. Frequent presenter to brewing and food industry groups.

  • Judie Giebel
    Technical Services Rep, Food and Bakery
    • Joined Briess
      July 1987

      Education
      Judie is an AIB Certified Ingredient Service Provider and an AIB Certified Baker (American Institute of Baking)

      Profile
      Judie has extensive experience with the malting and food ingredients divisions at Briess. Indepth knowledge of production processes, capabilities and scheduling, raw materials, quality control procedures, ingredient applications and new product development. Hands-on and applications development experience.

  • Dan Bies
    Technical Services Rep, Pilot Brewery
    • Joined Briess
      November 2007

      Education
      Bachelor of Science Degree in Biology from University of Wisconsin – Stevens Point. Attended brewing courses at Seibel Institute and microbiology courses at Silliker Laboratories

      Profile
      Prior to joining Briess, Dan gained experience as a chemist and lab leader in several industries. At Briess, Dan is responsible for performing malt analysis, microbiological testing, brewing and R&D projects, including new product development and process improvement. Dan manages the pilot brewing and pilot plant operations and commercialization of new products in the extract plant. Recent projects include gluten free beer, malta, fermented malt beverage base and downstream beer color and flavor adjustment products. He regularly helps formulate recipes for home and craft brewers and has published articles, posters and given presentations in support of the craft brewing industry. Prior to joining the technical service staff, Dan was an analyst in the malting lab.

  • Jordon Geurts
    Technical Services Associate
    • Joined Briess
      October 2013

      Education
      Jordon earned a Bachelor of Science Degree in Biology with an emphasis in Ecology and Organismal Biology from the University of Wisconsin – Oshkosh

      Profile
      Prior to Briess, Jordon worked with the USDA in its Cereal Crops Research Unit as a Lab Technician in the Barley Malt Quality Lab in Madison, WI. In his role at the USDA he specialized in small batch and pilot malting. In his current role at Briess, he provides technical support services for quality assurance, quality control and R&D projects.

  • Cassie Poirier
    Technical Services Representative, Sensory Specialist
    • Joined Briess
      June 2014

      Education
      Bachelor of Science Degree in Biology from Old Dominion University of Norfolk, VA, and Master of Forestry Degree from Michigan Technological University of Houghton, MI. Attended sensory courses at Siebel Institute of Technology in Chicago, IL.

      Profile
      Cassie began her career in the brewing and malting industry as a Chemist at MillerCoors in Milwaukee, WI, where she provided analytical support to the Hop and Cereal Chemistry Labs, performed pilot malting services, and served as an Official Taster on the Milwaukee Corporate Taste Panel. In her current role, Cassie manages the Briess Malt Sensory Program and provides technical support in all areas concerning the sensory attributes of malt. Cassie is a passionate member of the American Society of Brewing Chemists, an organization in which she currently holds the position of Webinar Chair and actively serves in the Sensory Technical Subcommittee. Additionally, she is a Malt Sensory Ambassador for the Craft Maltsters Guild and holds professional membership in the Society of Sensory Professionals as well as the Institute of Food Technologists. Cassie has presented on the topics of Malt Sensory and Specialty Malts for the American Society of Brewing Chemists, Master Brewers Association of the Americas, American Homebrewers Association, Craft Maltsters Guild, North Dakota State University/Northern Crops Institute, and Siebel Institute of Technology. She has authored and co-authored publications for the American Society of Brewing Chemists Methods of Analysis, Master Brewers Association of the Americas Technical Quarterly, Brewers Association The New Brewer Magazine, and Craftbeer.com.

  • Erika Flores
    Technical Services Representative
    • Profile

  • Dan Burick
    Division Manager - Brew Mountain
    • Joined Briess
      November 2015

      Education
      Bachelor of Science Degree in Business Administration from the University of Southern Colorado

      Profile
      Dan comes to Briess with 26 years of professional craft brewing knowledge in both pub and production brewing. Dan started brewing beer at Squatters Pub Brewery six weeks after it opened in 1989. He brewed for about a year before attending brewing school at the Siebel Institute of Technology. In 1997, in partnership with the Doemens Brewing Academy in Munich, Germany and Siebel Institute of Technology, Dan completed a course in Bavarian Brewing Technology. Soon after, he became Director of Brewing for the Utah Brewers Cooperative, which operates two brewpubs and one packaging facility for the Squatters and Wasatch brands.

  • Michael Forncrook
    Division Manager - Brew West
    • Profile

  • Mike Killelea
    Division Manager - Brew East
    • Joined Briess
      January 2016

      Education
      Completed the 28-week Craft Brewer’s Apprenticeship program offered by the American Brewers Guild.

      Profile
      Mike brings more than 10 years of professional brewing experience to Briess. He began his career after completing the American Brewers Guild apprenticeship program, followed by a brief internship. Following that, Mike was hired as a brewer at Legend Brewing Company in Richmond, VA, where he worked for 6 ½ years. For the past 3-½ years, Mike was the head brewer at Center of the Universe Brewing Company in Ashland, VA. In addition to brewing, Mike is also the founder of the Virginia Craft Brewers Guild, serving as Guild Chairman for its first four years.

  • Penny Pickart
    Division Manager – Brew Central
    • Joined Briess
      September 1996

      Education
      Course work at Lakeshore Technical College in Cleveland, WI. Completed Siebel Institute brewing course.

      Profile
      Penny is a trusted and highly-sought advisor to the brewing industry. Her passion for the brew industry and continued education through Siebel Institute of Technology as well as MBAA courses have helped her develop expertise in malt and beer sensory over her 20 years of experience. Penny is always willing to jump in with both feet with brewers to trouble shoot brewhouse performance issues and her customers seek her out due to her malt characteristic expertise to assist in recipe formulation. Further, that expertise has led her to be a judge at competitions nationwide including GABF and World Beer Cup.

  • Seeking Applicants
    Division Manager - Brew South
    • Profile

  • Dayton Daberkow
    Division Manager—Food North
    • Joined Briess
      March 2016

      Education
      Bachelor of Arts Degree with a double major in Business Administration and Interpersonal Communication from Concordia University, in Seward, NE

      Profile
      Dayton brings 7 years of experience in the protein market from his time serving with Solbar and then CHS through acquisition. Dayton’s work before Briess included numerous projects to enhance the sales cycle and provide structure to a burgeoning international protein supplier. His time in the protein market offered a unique cross-section to the food industry and afforded him the opportunity to develop a broad and diverse set of relationships. He enjoys the consultative process of selling food ingredients and the never-ending opportunity to learn from co-workers and customers.

  • David Fromkin
    Division Manager- Food East
    • Profile

  • Dona Leonard
    Division Manager—Food Central
    • Joined Briess
      February 2014

      Education
      Bachelor of Science Degree in Agriculture with a focus is food science and animal science from University of Tennessee

      Profile
      Dona has 20+ years in technical sales concentrating on value added and functional ingredients across the full range of applications in the industrial food and animal nutrition industries. For 21 years prior to joining Briess, she worked as a broker/distributor which later became a manufacturing company. During her last 8 years as a broker/distributor, she gained extensive knowledge of the Briess lines. Dona’s focus on relationship building is key to understanding customer needs, which has proven to be a catalyst for growth both professionally and personally.

  • Martin McKinney
    Division Manager—Food East
    • Joined Briess
      October 2016

      Profile

  • Wiwid Paramita
    Division Manager- Food South
    • Profile

  • Mike Schott
    Division Manager—Food West
    • Joined Briess
      November 2103

      Education
      Bachelor of Science Degree in Communications from Portland State University

      Profile
      Mike brings vast experience in business development, sales and marketing in the food industry. He has knowledge and experience with bakery, confection, dairy, foodservice, health and snack foods. He has a deep understanding of clean-label, natural, organic, and gluten free. Mike is also very active with the IFT.

  • Jason Batterman
    Quality Manager - Ingredients
    • Joined Briess
      April 2006

      Education
      Bachelor of Science Degree with a double major in Soil Science and Natural Resources from the University of Wisconsin - Madison. Earned an Accredited Environmental Studies Certificate

      Profile
      Prior to joining Briess, Jason worked for Kelling Laboratory in Madison, WI, in its vegetable plant and cereal crop research program. In his role at Briess, Jason focuses on quality support of the Extract Plant and Insta Grains® facilities. He is responsible for quality approval of process improvements, reviews root cause analysis of deviations, provides customer and regulatory audit support, and oversees the Extract Plant analytical laboratory. Jason is a WDATCP Certified Laboratory Analyst, is an AIB Trained HACCP Participant for the Extract Division, and is a member of the Extract Plant Food Defense Team.

  • Betsy Roberts
    Quality Manager - Malting
    • Joined Briess
      June 2009

      Education
      Bachelor of Science Degree with double major in Biochemistry and Food Science from the University of Wisconsin–Madison

      Profile
      Experience in both the malting and food industries. Prior to coming to Briess, Betsy worked as a Quality Control Supervisor for the J.M. Smucker Company. Betsy started her professional experience in the malting industry, gaining experience in both malting production and quality analysis while working for Anheuser-Busch and the USDA Cereal Crops Research Unit Barley and Malt Division. Betsy started with Briess in the Technical Services Group, driving various projects to improve malt quality, including method validations and new method development. She has served as a company regulatory resource, allergen technical resource, and product analysis resource, as well as provided quality training and developed procedures in various areas of the Briess quality system. In her current role, Betsy is responsible for assuring product quality at each of the three Briess malthouses, as well the barley operation. She also manages the two malt analytical labs in Chilton and Manitowoc. Betsy is a member of the ASBC, MBAA and AACC.

  • David Richter
    Technical Marketing Manager - Brew Division
    • Profile