Grainstock Presentations

Dr Derek Lacey is the founder of Bluestone Yeast, an Australian producer of liquid yeast for professional brewers and distillers. With a PhD in medical research and a background in cell culture, he brings a practical scientific approach to fermentation. His work focuses on helping producers choose yeast, plan trials and understand fermentation performance.

James spent years in craft beer, building the sustainability function at Stone & Wood as it grew from a craft startup into one of Australia's best-known B Corps. A chemical engineer by training, he has worked across sustainability, governance, and assurance in Australia and New Zealand, and later advised on impact strategies and deals at Australian Impact Investments.

Now with Leading Harvest, he helps farmers and agribusinesses put independently audited evidence behind how their land is managed, so the businesses buying their produce can back up the claims they make.

Sam founded Black Rabbit Distillery in 2021 with an intention to make Rye Whiskey. He has a passion for championing local provenance and an unhealthy interest in how flavor can be created through the processes of fermentation and distillation using novel approaches.

An idea to turn the town’s abandoned flour mill into a world-class whisky distillery. When a small town unites, big things happen. And our community has become just as much a part of our whisky as the distillery, the ingredients and the land itself. Corowa Distilling Co is an award-winning Australian whisky distillery, cafe and chocolate shop based in Corowa, NSW on the mighty Murray River. Operating out of a 1920's abandoned flour mill purchased for just $1. Dean comes from a farming background, NSW his parents Coral and Neil Druce are the founders of Junee Licorice and Chocolate Factory

My story like the rest of the Wilding team is not one of design but rather a series of unpredictable events that led us to where we are now. My background is in mental health and science and if you had have told me two years ago this is where I’d be I never would have believed it but here we are. Our crash course into the industry has been a whirl wind and with the support of people that know a lot more than we do has been both humbling and a privilege. At Wilding Whisky I manage the bond store, the blending process and planning for our first release in 2027.

A skilled and passionate production professional with over a decade of experience in beverage manufacturing, technical support, operations and process optimisation.
Her experience spans Scotland, Tasmania, WA and NSW producing whisky, rum, gin and vodka, and is a current board member for the CIBD. Lisa holds a Diploma in Distilling from the CIBD and she’s passionate about innovation, craftsmanship and fostering diversity within the distilling industry.

With 16 years experience in the whisky industry, Julian has witnessed the development of the global whisky industry first hand. Whisky & Alement is the bar he co-owns with partner Brooke, providing the perfect looking glass into the behaviour of whisky consumers and how they see the industry developing. He has been a whisky judge for the Australian International Spirits Awards for 8 years and visited countless distilleries around the world. Julian's broad perspective of flavour and how Australian whisky fits amongst international styles, has borne great insight for local producers. 

Jace Yendall is a distillery consultant and founder of Strikewater Consulting. With more than 13 years in the spirits industry, including six years as Head Distiller and New Product Development Lead at Starward Whisky, he has helped design, commission and improve distilleries across Australia, Japan and Asia. His work spans grain-to-spirit production, fermentation, distillation, maturation, blending, quality systems and practical process improvement. He brings a hands-on production perspective to helping distilleries make better spirit and build more reliable operations.

Carlie is the Head Distiller and Head Blender at Starward, where she oversees all aspects of liquid production, from distillation to bottling. Carlie's role combines technical expertise with artistic intuition, creating approachable, flavourful whiskies that challenge and delight whisky enthusiasts around the world. She is also the creator of Co-Ferment, a world-first spirit fusing wine and whisky, presented at the World Distilled Spirits Conference in Scotland and the Australian Distillers Association Conference.

Topher is an obsessive learner and inquirer who sees intrinsic value in every aspect of culture. He is also ardent about sensory experiences, always seeking out new tastes and cuisines to challenge and develop his palate. After building and running Wildflower in Sydney for a decade, Topher and his family are seeking their next chapter in fermentation and sustainability. 

Sabrina Kunz | CEO, Independent Brewers Association

Sabrina Kunz is CEO of the Independent Brewers Association, representing and advocating for Australia’s independent brewing industry. With a background spanning law, government and industry leadership, Sabrina is focused on strengthening the sector and ensuring independent brewers have a strong, united voice.

Kylie Lethbridge | CEO, Australian Distillers Association

Kylie Lethbridge is CEO of the Australian Distillers Association, representing and advocating for Australia’s growing distilling industry. An experienced executive, advocate and strategic leader, Kylie works to support Australian distillers, strengthen the industry and help build a sustainable future for Australian spirits.

Katelyn Grajewski is the founder of That Malt Girl, working across the barley, malt, brewing, and distilling supply chain. Her work includes barley brokerage, malt sales and market development, industry consulting, and connecting growers, maltsters, brewers, and distillers. She works throughout the U.S. and Canada with a focus on strengthening relationships between agriculture and the beverage industry.

Craig Michael is the co-owner and Head Distiller of Bellarine Distillery on Victoria’s Bellarine Peninsula. His flavour-led approach combines cloudy wort, long warm fermentation and slow copper-pot distillation to build texture and complexity. Since introducing organic and sustainably farmed malt, Craig has progressively widened his spirit cuts to capture heavier flavour compounds and create a richer mouthfeel. His work has helped produce award-winning whiskies, including Kestrel, named Australia’s Best Single Malt in 2024.

Robert is a Senior Export Adviser with Austrade (the Australian Trade and Investment Commission) and Investment NSW, supporting businesses  across all industries to navigate export pathways, connect with international opportunities and achieve sustainable growth in global markets.

Prior to joining Investment NSW in 2025, Robert spent more than 20 years in the private sector working across technology commercialisation, business development, marketing and distribution management roles, predominantly in the medical device and agtech sectors.

Paul Telfer is a barley breeder with Australian Grain Technologies based in Roseworthy, SA, with extensive experience developing high-performing barley varieties for Australian farming systems. His work focuses on improving yield, quality, disease resistance, and adaptation to Australia’s varied environments. Alongside his breeding career, Paul is actively involved in his family’s agricultural business, providing a practical grower perspective that complements his research. He is passionate about turning breeding innovation into on-farm impact and strengthening the barley value chain.

Matt Cuthbert spent 20 years brewing before switching sides of the tank - now he's the Australian Sales Manager for Clayton Hops, helping brewers get the right hops (and yeast) into the right beers. Two decades of chasing hop character and fixing fermentation problems means he's been in your shoes and now spends his days connecting Australian breweries with quality hops and WHC yeast, sourced with brewers in mind.

Chris Kim is Technical Sales Manager for AB Biotek, supporting brewers and distillers across Australia and New Zealand. With over 20 years of experience in the brewing and distilling industries, he has held technical, production, and leadership roles across multinational breweries, craft brewing, contract manufacturing, and distilling operations. Chris is passionate about fermentation and yeast technology, helping brewers and distillers improve quality, efficiency, and product innovation.

A skilled and passionate production professional with over a decade of experience in beverage manufacturing, technical support, operations and process optimisation.
Her experience spans Scotland, Tasmania, WA and NSW producing whisky, rum, gin and vodka, and is a current board member for the CIBD. Lisa holds a Diploma in Distilling from the CIBD and she’s passionate about innovation, craftsmanship and fostering diversity within the distilling industry.

Tim Hosken is the Distillery Manager at Archie Rose Distilling Co, where he oversees distillery production at one of Australia’s leading independent distilleries. With more than a decade of experience, Tim has built his career around transforming grain into great drinks - from selecting and processing raw materials through to fermentation, distillation, maturation and finished spirit. Tim is particularly fascinated by the journey from grain to glass, and how seemingly small decisions in grain selection and processing can have a profound impact on the flavour and character of a spirit. 

Jayne Lewis is a brewer, beer judge and co-founder of The Beer Championships. With more than 25 years in the drinks industry, including co-founding and leading Two Birds Brewing, she has judged at major beer competitions in Australia and internationally. Through The Beer Championships, her focus is on recognising exceptional beer and creating greater commercial impact, visibility and opportunity for Finalists and Champions.