Brettanomyces is a non-conventional yeast species, initially found in the early 20th century, which has made a comeback in the global beer industry in recent years. Fermentis launched SafBrew™ BR-8, the first Brett in a dry format, offering brewers all the flavorful benefits of the “wild” yeast Brettanomyces, but with more control and reliability. This sponsored BA Collab Hour webinar will relate the technical and sensory characteristics of the yeast, including the quality parameters, how it is produced, and how it should be used.
About the Speaker
Kevin Lane, Technical Sales Support Manager - The Americas
Kevin Lane has a bachelor's degree in integrated science and business with emphasis in operations management and biochemistry. He has been in the beer and potable alcohol industries for over 13 years. He worked for Briess Malt & Ingredients Co. before working for a chemical fermentation company producing food and beverage flavor and aroma products. He joined MillerCoors in 2009, where he ran the pilot brewery, both on the 40-liter as well as the 10-barrel system and was a member of their Global Taste Panel for three years. In late 2013, Kevin continued his career in the potable alcohol industries, joining Fermentis as their Technical Sales Manager of the U.S. and Canada, and now works as their Technical Sales Support Manager for the Americas. Kevin has been involved in all aspects of the Fermentis business in North America, working in the craft and industrial distilling markets, home and commercial wine and cider making, and in the home, craft, and industrial brewing segments. Kevin has been a judge at international beer competitions (Copa Cervesa and Copa Cervesa Mexico), as well as a speaker at a wide variety of conferences, including Master Brewers Association of the Americas district meetings (Ontario, Milwaukee, Texas), SEA Brew (the South East Asia Brewing Conference), Homebrew Con, the California Craft Brewers Association, and others.