Jayne Lewis is the co‑founder and longtime Head Brewer (Production Leader) of Two Birds Brewing—Australia’s first female-founded brewery—established in 2011 in Spotswood, Victoria, after earlier stints at Little Creatures, Mountain Goat and Matilda Bay. In February 2023, after 12 years and numerous industry awards (including a 2022 Lifetime Achievement Award), she departed to focus on brewery consultancy with an emphasis on people, culture and inclusivity—having co-founded advocacy groups like Pink Boots Australia and Drinks Agents for Change

Jason Cotter is the owner‑operator of Tuerong Farm, a 60‑hectare mixed‑farming enterprise on Victoria’s Mornington Peninsula, where he grows and stone‑mills heritage, ancient, and modern cereal grains prized for their flavour, nutrition, and sustainability In 2020 he was awarded a prestigious Nuffield Farming Scholarship to research grain diversity, low‑input systems, and climate‑resilient wheats—using insights from Europe, North America, Mexico, Canada and Turkey to bolster specialist grain markets in Australia

Dave Withers is the Master Distiller and Head of Operations at Archie Rose Distilling Co., where he leads the creation of some of Australia’s most awarded spirits. He also serves as a Board Director for the Institute of Brewing & Distilling Asia Pacific and the Australian Distillers Association, contributing to education, innovation, and industry growth. Known for his technical expertise and creativity, Dave mentors emerging distillers and champions sustainability within the Australian spirits industry.

Daniel Baillon is the APAC Regional Key Account & Craft Market Manager for Boortmalt (via Joe White Maltings) in Melbourne, where he drives growth and partnerships with craft brewers and key clients across Asia-Pacific. In 2025 he spearheaded initiatives such as Joe White’s Certified Sustainable base malt program, helped secure the Ingredients Supplier of the Year award from Lion, and represents Boortmalt’s commitment to sustainability and traceability in the brewing supply chain.

Courtney Young is co-founder of Woodstock Flour—a regenerative, organic milling enterprise based near Rutherglen, Victoria (with family origins in Berrigan, NSW)—where she cultivates heritage grains and stone-mills small-batch wholegrain flours to supply artisan bakers and health-conscious consumers . With a background in environmental studies and conservation, she launched the farm-mill venture alongside Ian Congdon to marry ecological land management with value-added production, gaining recognition for sustainable practices and community engagement

Tim Duckett is the Director of Tasmanian Independent Bottlers, Tasmanian Heartwood Malt Whisky and Dark Angel Consulting. Tim is not a distiller. He is an Independent Bottler purchasing new make from 20 distilleries in Australia and New Zealand producing 25 different new makes, matured in 25 barrel types from 7 different world wide cooperages. The first barrel was laid down in 1999. Bottling started in 2012. The quality and uniqueness of the whisky is internationally recognized.

Steve Brockman is the Technical Sales Manager at AMSAT Character Malts in Adelaide, overseeing sales of craft malt and oak alternatives (chips, staves, shavings) to breweries, distilleries and wineries across Australia . .A classically trained brewer with over 15 years of international experience—including stints at Little Creatures, The Monk, and Brightstar Brewing. He also leads the South Australian chapter of the Independent Brewers Association, championing local grain and beverage innovation 

Laura is a U.S.-based food systems anthropologist focused on the role of lesser‑known grains in sustainable agriculture and food culture. With a BA in Social Anthropology from Cambridge University and a PhD from Washington State University’s Bread Lab, her research connects breeders, farmers, millers, bakers, and consumers—exploring how grains like rye shape diets, identities, and resilient food systems

Trevor is the Director of Kardinia Group, a specialist consultancy focused on grain, malting, and brewing industries across Australia and internationally. With a career spanning over 25 years, Trevor has held senior leadership roles across the grain and malting supply chain, including Managing Director of Malteurop Australia.

He combines deep technical expertise with strategic insight, helping businesses navigate challenges in sustainability, supply chain optimisation, and product innovation. Trevor is a passionate advocate for Australian grain, and through his work with industry and government, continues to play a key role in shaping the future of malting and brewing in the region.

Kate is a food chemistry expert and microbiologist at the University of Melbourne’s School of Agriculture, Food and Ecosystem Sciences. Her research investigates the complex interactions of yeasts and bacteria in food and beverage fermentations—focusing on how these microbial ecosystems influence flavour, aroma, shelf‑life, and nutritional quality of products ranging from bread to winen goes here

Phil Stevens co‑founded The Welder’s Dog Brewery where, as head brewer, he led the development of its signature Farmhouse Ginger Beer and locally sourced barley programs. He built close collaborations with grain farmers like Corie Piper in Wee Waa to pilot single-origin malt varieties, exploring terroir-driven flavor in beer and championing malt as the next frontier in craft brewing. Since departing the brewery, Phil has pivoted into the native grains space—sourcing, processing, and harvesting a wide array of indigenous grains for use in brewing, distilling, and baking. His work supports regenerative agriculture and ingredient innovation across multiple artisan food and beverage industries.

Dr Delphine Sicard is a Research Director at INRAE (Montpellier, France), leading the Adaptation, Diversity & Ecology of Yeasts (ADEL) research unit. Her work focuses on the genetic and ecological mechanisms driving yeast domestication and adaptation in baking and wine fermentation, including studies on Saccharomyces cerevisiae and traditional French sourdough communities.

Sicard’s research explores microbial ecology and evolutionary genomics, including the role of microbial diversity in food quality and resilience. She has contributed to major studies such as yeast domestication in bread, beer, and wine, and the biodiversity of artisanal sourdough systems in France

Kylie Lethbridge is the Chief Executive Officer of the Independent Brewers Association (IBA), where she champions Australia’s independent craft breweries by fostering growth, collaboration, and industry recognition. Since 2020, she has driven initiatives to strengthen the sector—introducing industry support programs, promoting diversity and inclusion, and building a united, positive voice for independent beer across the country.

James Smith is the UK‑trained journalist who founded The Crafty Pint in Melbourne in 2010—now Australia’s go‑to resource for craft‑beer news, reviews, and community commentary—with over a decade of storytelling that spans site content, an app, and a popular podcast He also co‑founded Melbourne’s iconic Good Beer Week in 2011, establishing a not‑for‑profit, week‑long celebration of craft brewing that has become a global inspiration.

Luke is a Melbourne-based freelance writer, author, presenter, and respected spirits judge with a deep-rooted passion for whisky and Australian distilling. A former bartender and educator at the award-winning Whisky & Alement, Luke has written extensively on drinks, travel, and culture for publications such as The Age, The Australian Financial Review, Whisky Magazine, and Scotchwhisky.com. He is the founder and editor of Oz Whisky Review, Australia’s go-to resource for whisky news and reviews, launched in 2020. Luke is the author of The Australian Spirits Guide and has recently published St Agnes Distillery: The First 100 Years, with another title, Forgotten Spirits, on the way. A long-standing judge at the Melbourne Royal Australian International Spirits Awards, he’s also a frequent media voice on whisky, appearing regularly on ABC Radio and Television.

Topher Boehm is a Texas-born brewer and co‑founder/head brewer of Sydney’s Wildflower Brewing & Blending (est. 2016), renowned for crafting barrel‑aged, mixed‑culture beers fermented with wild yeasts and bacteria sourced from native NSW flowers—creating balanced, nuanced ales that reflect a strong sense of place.

Originally trained in astrophysics and having honed his brewing skills across Australia, Europe, and the US, he launched Wildflower to explore wild-fermentation and regenerative grain sourcing—establishing it as one of Australia’s most unique and thoughtful craft breweries

Scott Bristow is the State Account Manager for Victoria, South Australia, and Western Australia at Cryer Malt (part of Barrett Burston), based in Melbourne, where he oversees sales of malt, hops, yeast, keykegs, and adjuncts to support craft brewers across the region He played a key role in the launch of Cryer Malt’s Derrimut distribution centre in mid‑2021 and was instrumental in pioneering partnerships—such as exclusive liquid yeast distribution with Froth Technologies in 2023—to enhance ingredient innovation and service for brewers

Matthew Newell is a Research Officer and plant breeder with the NSW Department of Primary Industries, based at Cowra since 1994, who has led pioneering work in perennial cereal development—the only program of its kind in the Southern Hemisphere—alongside advancing pasture ecology and low‑methane forages for ruminant livestock.

Sabrina Kunz is Head of Industry Development at the Independent Brewers Association (IBA) in Queensland, where she empowers over 400 independent breweries through advocacy, education, and industry-led initiatives. Previously Executive Director of the Brewers Guild of New Zealand (2018–2021), she combines deep brewing sector insight with legal and governance expertise—driving collaboration, diversity, and sustainable growth across Australia

Caolan Vaughn is the Head Brewer at Stone & Wood Brewing Co., bringing over two decades of global brewing experience to one of Australia’s most iconic independent breweries. With a background that spans traditional brewing hubs in Europe and cutting-edge craft operations in Australia, Caolan has been instrumental in refining Stone & Wood’s approach to quality, consistency, and innovation.

A passionate advocate for community, sustainability, and the future of Australian beer, Caolan leads the team behind Stone & Wood’s acclaimed Pacific Ale and a range of small-batch and seasonal releases. His deep technical knowledge, leadership, and creative approach to brewing continue to shape the brewery’s evolution and influence the broader craft industry.

Matt is a seasoned brewing professional and passionate advocate for hop innovation, currently serving as a Sales Representative for Clayton Hops — one of New Zealand’s leading independent hop growers. With years of hands-on brewing experience under his belt, Matt brings a brewer’s perspective to the world of hop selection and supply, helping breweries craft flavour-forward beers with distinctive character. His deep understanding of hop agronomy, sensory evaluation, and brewing applications makes him a trusted link between the farm and the fermenter, championing quality, creativity, and connection across the brewing industry.

Tom is the Technical Sales Manager for Fermentis, a global leader in fermentation solutions for beer, wine, spirits, and beyond. With a strong background in brewing science and practical experience across multiple sectors of beverage production, Tom works closely with breweries, distilleries, and beverage producers throughout the Asia-Pacific region to provide technical support, education, and product guidance. His role at Fermentis sees him translating global innovation into practical, flavour-focused solutions for local producers, helping them harness the potential of yeast and fermentation to create consistently exceptional beverages.

Darren is Head Distiller at Morris of Rutherglen, where he combines over two decades of distilling experience with the legacy of one of Australia’s most iconic fortified wine producers. With a background in both winemaking and distillation, Darren has been instrumental in shaping the unique character of Morris' award-winning Australian whiskies, matured in the same rich Rutherglen fortified barrels that have defined the family’s craft since 1859. A passionate advocate for Australian whisky, Darren brings a meticulous approach to blending tradition and innovation, creating spirits that honour heritage while pushing boundaries.

Will is an accomplished beer writer and journalist based in Melbourne, Australia. As the senior writer at The Crafty Pint, he has spent years documenting the stories, challenges, and triumphs of the Australian craft beer industry. Will's work showcases a deep understanding of both the technical and cultural sides of brewing, with a particular talent for highlighting the community spirit that drives independent beer. Known for his approachable and insightful writing style, Will regularly contributes to national conversations around beer, sustainability, and industry trends, and is a respected voice among brewers and beer lovers alike.

Derek holds a PhD from Monash University and was a post‑doctoral researcher at King’s College London. He then spent 7 years at Melbourne University and 3 years at the Walter and Eliza Hall Institute. Driven by a passion for craft beer and microbiology, Derek co‑founded Bluestone Yeast in 2018 to bring fresh, high‑quality liquid yeast strains to Australian brewers. An enthusiastic home brewer and beer lover, he is committed to precision, flavour, and helping brewers unlock greater consistency and creativity with yeast.

Briony Liebich is one of Australia’s foremost sensory analysts, with over 20 years of experience in the beer, wine, cider, and food industries. Based in Adelaide, she founded Flavour Logic to help producers and consumers alike deepen their appreciation of flavour through rigorous tasting, quality assurance, and education.

Briony is a Certified Cicerone®, WSET beer educator, judge, and writer—passionate about helping others sharpen their palettes, understand product consistency, and connect with the stories behind what’s in their glass. Prior to launching Flavour Logic, she led the sensory program at West End Brewery and has judged at many national and international beer, cider, spirits, and food competitions.

Lisa McRae is an accomplished distilling professional with experience spanning craft distilling, fermentation technology, and industry education. She began her career as a distiller with Archie Rose Distilling Co., where she played a key role in developing innovative spirits and refining production processes. Lisa later broadened her expertise at AB Biotek, working at the intersection of yeast, fermentation science, and technical solutions for the global drinks industry.

Now with the Chartered Institute of Brewing & Distilling (CIBD), Lisa draws on this unique mix of hands-on distilling and biotechnology experience to support professional education, uphold industry standards, and foster collaboration across the brewing and distilling sectors. She is passionate about mentoring the next generation of professionals, promoting sustainable practices, and championing technical excellence from grain to glass.

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