The Brewers Association (BA) quality subcommittee has recently expanded with the addition of three new members—Lindsay Barr, Robert Christiansen and Patrick Jansen.
Lindsay Barr is sensory specialist at New Belgium Brewing Company and is active in the brewing community as the American Society of Brewing Chemists (ASBC) Sensory Subcommittee Chair, Siebel Institute sensory instructor and Great American Beer Festival judge. Barr’s educational background is in biochemistry and molecular biology and food science and technology. She currently focuses her passion for flavor science by supporting new product development and quality control at New Belgium while helping to develop new sensory methods with the ASBC.
“I am honored to join such a strong team of quality advocates and look forward to contributing devoted sensory expertise to help support craft brewer’s commitment to quality,” said Barr. “I believe flavor is the most important measure of beer quality so I hope my contribution to this group serves to better direct the industry’s focus on flavor.”
Robert Christiansen is director of quality at Avery Brewing Company in Boulder, Colo. Christiansen joined Avery in 2006 and held just about every position in the brewery until he established the brewery’s lab program in 2010. Trained as a molecular biologist at the famous University of Wyoming, Rob is an active member of the BA, Master Brewers Association of the Americas (MBAA) and serves on the Board of Directors for the American Society of Brewing Chemists.
“The quality and flavor of Avery’s beer is my passion,” said Christiansen. “To help everyone in the industry create and maintain a high standard of quality in their beer is a daunting task but groups such as the ASBC, MBAA and the BA are bringing together people in the industry to achieve just that, great beer quality. I am proud and eager to dedicate my time to a committee dedicated to quality.”
Patrick Jansen is head brewer for Three Magnets Brewing in Olympia, Wash. Pat is responsible for all aspects of brewing from grain to glass at this rapidly growing 18 month old brewery.
“Our commitment to quality in our brewery started on day one and has been the driving force in our beers’ acceptance by our customers.” Jansen said, “Being asked to join the BA quality subcommittee presents a great opportunity to represent very small brewers. My goals working with the Brewers Association is to help increase communication between the organization and small brewers on the subject of production quality, compliance and safety.”
“The wealth of talent, experience and diversity in brewery size these three new members bring to the BA quality subcommittee represents a win for craft brewing,” said BA Quality Subcommittee Chair Jason Perkins of Allagash Brewing Company. “Their variety of perspectives will enhance the information and resources that the BA delivers to all brewers.”
The BA technical committee formed the quality subcommittee in the fall of 2014 to conceptualize and facilitate the continual pursuit of beer quality for craft brewers. The technical committee selected a diverse group of brewing professionals to take on the task of supporting and advocating for quality. The purpose of the group is to provide a framework for quality to craft brewers and to provide guidance to achieve the vision of a membership that consistently produces beer of high quality.