Bart Watson, Chief Economist for the Brewers Association, is a stats geek, beer lover, and Certified Cicerone®. He holds a PhD from the University of California, Berkeley, where in addition to his dissertation, he completed a comprehensive survey of Bay Area brewpubs one pint at a time. You can follow him on Twitter @BrewersStats.

MacKenzie Staples is the educational content manager for the Brewers Association. In addition to curating the resources and articles on BrewersAssociation.org, she organizes the seminars for the Craft Brewers Conference® and serves as the staff liaison for the Taprooms Committee. She is originally from Texas where she fell in love with craft beer, and is proud to say that she has visited over 600 U.S. small and independent craft breweries.

Kaylyn Kirkpatrick is the Technical Brewing Projects Coordinator for the Brewers Association. Before starting at the BA, Kaylyn managed the Cornell University Brewing Extension program which provides analytical lab services, educational content, and brewing resources to the craft beer community in New York state. Kaylyn earned her bachelors degree in biochemistry from Colorado State University and a masters degree in food science from Oregon State University, where she studied in the Brewing Science Lab. She has a brewing and distilling diploma from the Institute of Brewing and Distilling in London and previously worked as a beer chemist at New Belgium Brewing Co. in Fort Collins, Colorado.

Kaylyn Kirkpatrick is the Technical Brewing Projects Coordinator for the Brewers Association. Before starting at the BA, Kaylyn managed the Cornell University Brewing Extension program which provides analytical lab services, educational content, and brewing resources to the craft beer community in New York state. Kaylyn earned her bachelors degree in biochemistry from Colorado State University and a masters degree in food science from Oregon State University, where she studied in the Brewing Science Lab. She has a brewing and distilling diploma from the Institute of Brewing and Distilling in London and previously worked as a beer chemist at New Belgium Brewing Co. in Fort Collins, Colorado.

Chuck joined the Brewers Association staff in 2013 after a long career as a craft brewer. He opened Tennessee’s first brewpub, Boscos, in 1992. As an owner and director of brewery operations for Boscos Brewing Company, he opened additional brewpubs in Memphis, Nashville, and Little Rock, Arkansas. In 2007, Chuck opened and operated Ghost River Brewing in Memphis. He has served as chair of the Association of Brewers Board of Advisors, chair of the Association of Brewers Board of Directors, and was a member of the first Board of Directors for the Brewers Association. In his capacity as technical brewing projects manager, Chuck works with the Technical Committee and the safety, sustainability, quality, draught beer quality, engineering, and supply chain subcommittees to encourage and facilitate best practices in all phases of Brewers Association members’ brewery operations.

Kaylyn Kirkpatrick is the Technical Brewing Projects Coordinator for the Brewers Association. Before starting at the BA, Kaylyn managed the Cornell University Brewing Extension program which provides analytical lab services, educational content, and brewing resources to the craft beer community in New York state. Kaylyn earned her bachelors degree in biochemistry from Colorado State University and a masters degree in food science from Oregon State University, where she studied in the Brewing Science Lab. She has a brewing and distilling diploma from the Institute of Brewing and Distilling in London and previously worked as a beer chemist at New Belgium Brewing Co. in Fort Collins, Colorado.