Paul Gatza is the Senior Vice President of Professional Brewing Division at the Brewers Association. Paul’s origin in the beer community started when he took up homebrewing in 1990. He worked on the bottling line at Boulder Beer and would sneak over to the brewhouse when opportunity allowed. He owned a pair of homebrew supply shops in Boulder and Longmont, Colorado from 1994 to 1998. He served as director of the American Homebrewers Association for seven years and is in his 23rd year as Brewers Association director. Paul is ranked as a National Beer Judge by the Beer Judge Certification Program. Paul is also a former judge director of both the Great American Beer Festival and World Beer Cup, before moving to the judge panels for these elite competitions.

Louis Livingston-Garcia currently works as a part-time administrator and writer for the Brewers Association's Diversity, Equity, and Inclusion Committee, as lead storyteller for Crafted For All, and helms the Tulip and Schooner beer and spirit newsletter for Heavy Table. He has a brewing and beer steward technology certificate from Dakota County Technical College, and has cleaned kegs, wrapped cans and crowlers, provided barrel tasting notes, and helped brew thanks to it at Forager Brewing Co., Little Thistle, Tin Whiskers, and Bent Brewstillery. His written work has been featured in many publications, including Growler Magazine, Heavy Table, City Pages, 507 Magazine, Official Xbox Magazine, Game Informer, GamesRadar, October, The Pursuit of Hoppiness, and more. He has professionally photographed Kodiak bears in the wild, Minnesota United FC soccer matches, and countless breweries and beer events. If he isn't traveling around the world with his wife, he is most likely playing soccer, watching soccer, playing video games, or reading with his cat, Miyamoto (yes, named after the creator of Super Mario Bros.), in his lap, and a beer nearby.

Katie Fromuth is the Technical Brewing Projects Coordinator for the Brewers Association. Prior to this role she held the position of Quality Lab Director in the Fermentation Science and Technology program at Colorado State University and as Quality Lab Manager at Oskar Blues Brewery, Longmont. She received her bachelor's degree in environmental health (2012) and master's in horticulture with a concentration in agricultural chemistry (2022). She received a General Certificate in Brewing from the Institute of Brewing and Distilling, completed the Advanced Class in Craft Malt Production, and served as an instructor for the American Society of Brewing Chemists (ASBC) Deep Dive into Quality course. She currently sits on the ASBC Technical Committee and served on the Rocky Mountain District Master Brewers Association of the Americas board for seven years. She's passionate about communicating the science and art of brewing and fermentation to spark in others a curiosity and joy towards this fantastic world of fermentation.

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.