Jon Brown

-Oversee all of Quality and R&D including documentation management, employee training, new product development as well as process and product improvement. -Managed the creation and production of two seasonal gins. -Lead organoleptic evaluation of all products including whiskey distillate, barrel aged whiskey, vodka and gin. -Manage projects to optimize product yields, eliminate contamination, and improve product quality.

-Co-led entire process to open a micro-brewery from creation of business plan and pro-forma, to choosing location, determining equipment needs and purchasing them, securing financing, renovating facility and creating branding. -Manage all brewing operations: including creating recipes, ordering raw materials, producing products, packaging, inventory management. -Manage all quality control through documentation, raw material inspection, pest control management, quality assurance of finished product.

-Implemented and administrated document control software for entire company. -Created sensory program through screening and training panelists, designing spirits evaluation methods as well as collecting and analyzing data. -Implemented 5S/CIL system for entire plant.

-Performed production duties (grain handling, milling, cooking, fermentation, distilling). -Complete quality checks including pH, brix, specific gravity, proof, temperature, volumes, etc. -Led night shift team, ensuring

-Oversaw production on six high speed spirits bottling lines; supervised up to 30 direct reports. -Made schedules, managed employee timecards and ensured proper documentation and recording of tasks. -Worked on Master Sanitation Schedule for bottling hall; wrote SOPs. -Received sensory training; participated in taste panels.

• Managed laboratory and trained lab technicians; trained all employees on quality system. • Wrote work instructions, SOPs, documents and forms that ensure that quality checks are in place. • Responded to customer complaints by investigating causes and creating preventative actions. • Tested products for abv, calories, pH, proof, color, clarity, bitterness, microbial growth, and stability. • Managed sensory panel on products to ensure they were consistent to their flavor profile. • Worked on implementing HACCP plan, GMP plan and FSMA regulations for brewery and distillery. • Taught brewing and distilling courses in Alltech Academy as well as designed laboratory exercises.

-Worked in research & development department that supported operations and quality system. -Performed fermentation research; with a focus on enzyme production through micro-organisms. -Testing a wide variety of bacterial and fungal organisms and adjusted control parameters to maximize growth and enzyme production. -Maintained cultures used for fermentation production and pilot plant. -Performed periodic environmental and equipment testing to determine contamination concerns or ensure sterility of equipment, media and utilities (air and water). -Researched bio-pesticides and bio-stimulants by growing microbes that aide in plant growth and protect from disease causing mold and bacteria. -Performed assays including several enzyme determination assays, plate counts, GC, HPLC, FAN, etc.

-Assayed enzyme products to ensure that the enzyme levels met specifications (phytase, protease, cellulase, xylanase, β-glucanase, α-amylase). -Trained in microbiology assays (total bacteria count, lactic acid bacteria, yeast cell count and viability, determination of mold and determination of coloforms). -Trained to run ICP to test minerals and heavy metals. -Trained to run assays including fat, fiber, starch and ash determinations. -Performed daily, weekly, monthly and yearly calibrations and completed associated documentation.