Conference
Brew Asia Conference
Driven by the theme "Brewing Smart, Scaling Strong", our conference programme addresses the everyday technical and business challenges of an ever-changing industry.
Balancing technical brewing insights with the essential commercial strategies needed to thrive, the conference is split into three equally weighted tracks: Ingredients, Brewery Operations, and The Business of Beer.
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Brewing Smart: Focussing on practical technical solutions, these sessions explore maximizing brewhouse output, building cost-effective quality control programs, and getting the most out of your raw materials.
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Scaling Strong: Tackling the crucial challenge of sustainable growth, this track provides strategic roadmaps to help owners and operators successfully grow their commercial footprint. You will discover expert advice on business development, impactful marketing strategies, tapping into both domestic and export markets, and protecting your profit margins alongside your authentic brand stories.
Delivering valuable insights across the industry, our keynote presentations, expert panels, and interactive breakout sessions will equip you with the knowledge you need. Whether you are looking to fine-tune your production line, optimize your supply chain, or accelerate your marketing and commercial growth, the conference will prepare you to navigate market shifts and build a stronger, more profitable business.
Early Bird Rates Now Available
Day 1 | 09:45 - 10:15 | Joe White Maltings Hall
KEYNOTE
A Life In Craft Beer
Mitch Steele, Brewmaster, Abita Brewing Co. (USA)
SESSION OUTLINE:
Mitch Steele reviews his experiences in craft beer since its origins in the United States, and discusses how the craft brewing business has changed over 4 distinct periods from its beginnings in the 1970s to today's mature market. Following this review, Mitch provides an analysis of today's climate in craft beer, and provides pillars of success and recommendations for surviving in today's very competitive and fast changing market.
ABOUT THE PRESENTER:
Few brewers have had a greater influence on modern craft beer than Mitch Steele. With more than 40 years of experience spanning Anheuser-Busch, Stone Brewing, New Realm and now Abita, Mitch has helped shape some of the world's most respected breweries. Widely recognised as one of the pioneers of the West Coast IPA and acclaimed brewing author he'll share lessons from a lifetime of brewing, innovation and leadership.
Day 1 | 11:00 - 11:45 | Joe White Maltings Hall
PRESENTATION
The Uniqueness Of Czech Brewing:
Behind The Scenes Of Czech Lager Production
Adam Brož, Head Brewmaster, Budweiser Budvar (CZE)
SESSION OUTLINE:
Adam takes a hands-on look at what makes Czech lager distinctive — the ingredients, technological steps, and equipment behind its original taste. Drawing on his experience at Budweiser Budvar, he'll explore current Czech hop varieties and specialised equipment, including dealcoholisation technology for non-alcoholic beer production. Expect real-world insight into the keystones of authentic Czech brewing, with the chance to continue the conversation afterwards with Adam and Czech suppliers of raw materials and technology.
ABOUT THE PRESENTER:
Adam Brož studied brewing and malting at the University of Chemical Technology in Prague before joining Budweiser Budvar in 1999, rising through brewhouse master and technologist roles to become the brewery's tenth head brewmaster in 2009. He has since added a PhD in Biotechnology, an MBA, and postgraduate studies in logistics and commercial law. Adam is also a published brewing researcher, collaborating with the university and Prague's Research Institute of Brewing and Malting.
Day 1 | 11:00 - 11:45 | Barth Haas Hall
WORKSHOP
Fix Your Marketing Bottleneck: Using AI to Create Consistent, On-Brand Content
John Scott, Executive Creative Director, Construct Digital (SIN)
SESSION OUTLINE:
Independent breweries often hit the same wall - relying on one overstretched person for marketing. Quality slips under time pressure. John's session teaches the CRAFT AI prompting framework across five practical jobs: finding your brand voice, building audience profiles, planning a month of content in minutes, generating on-brand visuals, and writing copy that converts. No AI experience needed — you'll leave with a prompt pack to run the same plays on your own brand.
ABOUT THE PRESENTER:
John Scott is a branding and marketing expert with close to 30 years' experience, much of it across Asia-Pacific. He leads creative at Construct Digital, a Singapore agency delivering AI-first creative production. Previously, John built award-winning campaigns for Diageo's Smirnoff, Johnnie Walker, and Guinness, and led Tiger Beer's regional social strategy. His work has won at Cannes, One Show, and New York Festivals. John now helps brands, and the marketers behind them, move faster with AI without diluting what makes them distinct.
Day 1 | 12:00 - 12:45 | Joe White Maltings Hall
PRESENTATION
American Malt: Quality, Consistency,
& Sustainability From Field to Brewery
Matt Horlacher, CEO, Cold Stream Malt & Grain Co. (USA)
SESSION OUTLINE:
Matt gives an overview of the U.S. malt barley supply chain, covering plant breeding, agronomic innovation, grower-industry collaboration, and variety evaluation behind consistent malt quality. He'll cover key barley-growing regions and the sustainability initiatives shaping the sector, including carbon footprint benchmarking, water stewardship, nitrogen-use efficiency, and climate-resilient genetics — real-world data on how American malt barley helps brewers meet evolving consumer expectations.
ABOUT THE PRESENTER:
Matt Horlacher is a fourth-generation Washington State farmer who's worked in the barley industry since 2005. In 2020, he co-founded Coldstream Malt and Grain Co., a barley producer, exporter, and craft malt company. A Washington State University graduate and career agronomist, Matt advises farmers on sustainable practices and financial stability. He's active in the National Barley Growers Association and serves on the Board of the US Grains and Bio-Products Council.
Day 1 | 12:00 - 12:45 | Barth Haas Hall
WORKSHOP
From Field To Glass: Transferring The Hop Aroma Into Beer
Lennart Paul-Pax, Technical Sales Manager, Barth Haas
SESSION OUTLINE:
The Barth Haas team leads attendees through a structured sensory evaluation of hops from origin to finished beer, built around a guided rub-and-sniff exercise across three focus varieties - Tango, Luna and Dolcita. Participants will assess raw cones against standard evaluation criteria before tasting beers built to isolate each variety's aromatic contribution. The session traces how alpha-acid, beta-acid and oil profiles translate into finished flavour, giving brewers a repeatable method for reading hop character in raw material and applying it to recipe and hop-selection decisions.
ABOUT THE PRESENTER:
Lennart Paul-Pax, BarthHaas's Technical Sales Manager, leads this workshop, bringing hands-on brewing trial experience with hop varieties from across the globe. He's joined by HPA's Chris Swersey, a commercial brewer since 1992 who honed his craft in small and mid-size breweries before spending two decades with the US Brewers Association helping shape the BA Style Guidelines, and Alejandro Cortés González, who joined John I Haas in 2019 after building Cervecería de Colima into one of Mexico's fastest-growing craft breweries and is Latin America's first Advanced Cicerone.
Day 1 | 13:45 - 14:15 | Joe White Maltings Hall
PRESENTATION
Practical Quality Control for Small Breweries
Casey Knox, Chief Brewer, Y.Y.G. Brewing Co. (JPN)
SESSION OUTLINE:
Quality control is often the first line item small breweries trim to save money - and the costliest mistake they can make. Industry data puts the cost of poor quality at 5–30% of annual revenue, easily outweighing the price of a proper QC programme. Casey Knox breaks down what actually matters: which equipment is essential versus aspirational, where a single measurement can prevent a dumped batch, and how to build a QC workflow that scales with your brewery rather than draining its budget. Practical, not theoretical - this session shows brewers where to focus first, and why intentional beats expensive.
ABOUT THE PRESENTER:
Casey Knox is Chief Brewer at Y.Y.G Brewing Company, with five years of professional brewing experience and nine years of quality assurance experience spanning manufacturing, retail, wholesale, and distribution. A HACCP-certified brewer, Casey has worked with established Japanese breweries including Far Yeast Brewing Company and Kyoto Brewing Company. Combining practical brewing experience with a strong background in quality systems, Casey focuses on process optimization, beer consistency, and scalable quality control approaches that are realistic for small and medium-sized breweries.
Day 1 | 13:45 - 14:30 | Barth Haas Hall
WORKSHOP
Latest Insights For Brewing Smart Nonalcohol & Lowalcohol Beers
Simon Jeanpierre, Senior Technical Sale Support APAC, Fermentis
SESSION OUTLINE:
No- and low-alcohol beers have a reputation problem: worty, overly sweet, watery - and bitterness alone can't fix it once the alcohol disappears. Simon will share Fermentis' latest sensory research into pH as an overlooked lever for tackling that sweetness perception, walking attendees through the trial design, panel results, and what it means for how NABLAB recipes get built. Expect real sensory data and sampling and practical implications for anyone still fighting sweetness with hops or sugar alone.
ABOUT THE PRESENTER:
As Fermentis' Senior Sales Support Manager for APAC, Simon bridges R&D and the regional sales team, a role held since joining in 2019. His passion for beer began in his family kitchen in Belgium, growing into homebrewing and competition judging. Before Fermentis, he worked in business development for beverage biotechnologies across Europe and Asia, and researched beer stability during ageing at SAB-Miller South Africa. Simon holds a Master's in Chemical Engineering and Bachelor's degrees in Industrial Science and Chemistry
Day 1 | 14:15 - 14:45 | Joe White Maltings Hall
PRESENTATION
Fruit Beers
Steve Smith-Hay, Co-Founder, Vault City Brewing (UK)
SESSION OUTLINE:
Steven takes a technical look at how Vault City engineers fruit-forward sour beer. He'll break down their mixed-fermentation approach - co-pitching saccharomyces and lactobacillus for a fast, complex acid base - and why they favour this over kettle souring for building acidity and esters. He'll also cover the science of fruit timing: adding real fruit post-fermentation to preserve delicate aromatics that heat would otherwise strip away, and how that shapes flavour, texture and consistency at scale.
ABOUT THE PRESENTER:
Steven Smith-Hay is co-founder and managing director of Vault City Brewing, the Edinburgh-based craft brewery he's built into the UK's largest dedicated sour beer producer. A graduate of Heriot-Watt University's Brewing and Distilling school, Steven paired that technical grounding with hands-on experimentation to shape Vault City's fruit-forward style. He's now leading the brewery's next chapter: a new production facility built for growth and sustainability, without compromising the independence that's defined Vault City from day one.
Day 1 | 14:45 - 15:15 | Barth Haas Hall
CONFERENCE BREW SENSORY SESSION
Recipe Development Workshop - Timeline Of The Brew
Host:
Stanley Boots (7 Bridges Brewing Co.)
Industry Experts:
Lennart Paul (Barth Haas)
Simon Jeanpierre (Fermentis)
Daniel Baillon (Joe White Maltings)
SESSION OUTLINE:
Every year's Conference Brew starts with a plan - and rarely ends up there. This session traces the real technical timeline behind 2026's brew, from an early red lager concept through hop-availability setbacks to the Marmalade Granát Lager finally taking shape. Stanley leads the panel through the recipe's evolution, with BarthHaas, Fermentis and Joe White Maltings breaking down the sensory and technical role each ingredient played in the final flavour. Attendees taste the finished brew alongside its ingredients.
ABOUT THE PRESENTER:
Stanley Boots, Chairman and Brewing Ecologist at 7 Bridges Brewing Co., leads the session, introducing the brew's journey from concept to final recipe. He's joined by Lennart Paul, Technical Sales Manager at BarthHaas, who walks through the hop choices and substitutions that shaped the beer's aroma and character; Simon Jeanpierre, Senior Sales Support Manager for APAC at Fermentis, covering the yeast strain decisions behind the beer's fermentation profile; and Daniel Baillon of Joe White Maltings, discussing the malt bill choices used to hit the beer's colour and body targets.
Day 1 | 15:15 - 15:45 | Joe White Maltings Hall
PRESENTATION
Stop Leaving Profit In The Mash Tun:
A Practical System To Achieve 90% Brewhouse Efficiency
Steve 'Hendo' Henderson, Founder, Rockstar Brewing Academy (AUS)
SESSION OUTLINE:
Most breweries treat 70–80% brewhouse efficiency as a fixed, equipment-driven ceiling - it isn't. Hendo reframes it as a function of process control: grain crush, mash composition, and lautering dynamics routinely leave extract behind in the mash tun. On a typical 5 hL system, closing the gap to 90% can yield an extra 100–150 litres of wort per brew at no added cost, worth thousands in packaged beer or taproom sales. The session includes a live grist analysis using a low-cost sieve method, showing how crush quality drives runoff and extract recovery — plus a practical framework brewers can apply immediately.
ABOUT THE PRESENTER:
Hendo is a pro-brewer coach, mentor, teacher, international beer judge and founder of Rockstar Brewer Academy in Brisbane, Australia. He founded gypsy brewing company BrewCult, which won People’s Choice Beer at GABS 2015 and Champion Gypsy Brewer at the 2016 AIBAs. After BrewCult closed in 2017, Hendo dedicated himself to helping professional brewers brew world-class beer through quality, consistency and passion. His clients have won dozens of medals and trophies in commercial beer competitions worldwide.
Day 1 | 15:30 - 16:15 | Barth Haas Hall
PANEL DISCUSSION
Getting Beer to Market: Practical Lessons in Distribution
Moderator:
Chris Roberts, Co-founder, LEVELHEADS ADVISORY (THA)
SESSION OUTLINE:
Distribution decisions can make or break a brewery, yet many are made on gut feel rather than experience. Moderated by Chris Roberts of LevelHeads Advisory, whose own background spans international trade, commercial strategy, and hands-on distribution-building across Asia, this session skips the theory in favour of real talk: brewers and owners share what actually happened when they built, changed, or rebuilt their distribution networks, both domestically and abroad. Expect candid discussion on self-distribution versus working with distributors, common mistakes when choosing a partner, how to manage sales reps and measure real success, and the hard lessons learned when relationships didn't work out.
Day 1 | 15:45 - 16:15 | Joe White Maltings Hall
PRESENTATION
Beyond Craft Brewing: Evolving into a Sustainable Business Ecosystem
Saori Ushimi, Co-Founder/CEO, 7 Bridges Brewing Co. (VIE)
SESSION OUTLINE:
Sustainability is usually filed under cost centre, not business model. 7 Bridges Brewing Co. built theirs the other way round: spent grain becomes pizza dough and soap, unsold beer becomes hot sauce, and by-products across the operation are reworked into new products rather than thrown away. Founded in Da Nang in 2017, 7 Bridges has scaled to six taprooms and export markets across Asia. In this session, Co-Founder Saori Ushimi shares how the company turned zero-waste principles into products, partnerships, and revenue - and what it takes to make circularity operational, not just aspirational, as a brewery grows.
ABOUT THE PRESENTER:
Saori co-founded 7 Bridges Brewing Co. in Da Nang in 2017, taking the reins as CEO in 2021 and building it into an award-winning brewery known for bold IPAs, fruit beers and small-batch releases. Central to her leadership is 7 Bridges' Zero Waste Mission - spanning waste management practices as well as turning brewing by-products into food and other useful everyday products. She brings an environmental science background and nearly a decade coordinating sustainable development projects with JICA in Vietnam.
Day 2 | 10:00 - 10:30 | Joe White Maltings Hall
KEYNOTE
The Vault City Way
Steve Smith-Hay, Co-Founder, Vault City Brewing (UK)
SESSION OUTLINE:
In 2018, Steven started brewing 40-litre batches in his kitchen. Today, Vault City is the UK's largest sour beer producer, using around 200,000kg of real fruit each year and selling in more than 20 countries, while staying proudly independent. In his Keynote, Steven shares the story behind that growth: the bold calls that paid off, the mistakes that taught him more, and the mindset that's kept the brewery independent, fruit-forward, and true to itself - and the plans that keep it growing.
ABOUT THE PRESENTER:
Steven Smith-Hay is co-founder and managing director of Vault City Brewing, the Edinburgh-based craft brewery he's built into the UK's largest dedicated sour beer producer. A graduate of Heriot-Watt University's Brewing and Distilling school, Steven paired that technical grounding with hands-on experimentation to shape Vault City's fruit-forward style. He's now leading the brewery's next chapter: a new production facility built for growth and sustainability, without compromising the independence that's defined Vault City from day one.
Day 2 | 11:00 - 11:30 | Joe White Maltings Hall
PRESENTATION
The URBREW Way To Success
Yue Wang (Steve), Director of International Business, Urbrew Craft Beer Co. (CHN)
SESSION OUTLINE:
Steve traces URBREW's journey from a single brewery founded in China in 2013 to the country's largest craft beer taproom network, spanning more than 3,000 taprooms across 800+ cities. He explains why great beer was only the admission ticket, not the business model - the real breakthrough came from building community, then rethinking distribution through the taproom model itself. Steve closes with insights into what's next ...
ABOUT THE PRESENTER:
Steve Wang's path to craft beer wasn't conventional — a former professional footballer, he discovered brewing while studying for his MBA in the U.S. and later built marketing careers with Nissan and Infiniti. In 2015, he founded WE Brewery in Tianjin, and now serves as URBREW's Director of International Business. Steve is also active with AmCham China, chairing culture and lifestyle committees, and co-founded Spring Bank Bar in Yantai.
Day 2 | 11:00 - 11.45 | Barth Haas Hall
SENSORY WORKSHOP
Understanding Flavour Active Aldehydes & Wort Derived Off Flavours In Low & No-Alcohol Beer
Andrew Paterson, Technical Manager, UK & Scandanavia, Lallemand Brewing
SESSION OUTLINE:
Andrew tackles the flavour aldehydes behind the worty, stale character that holds low and no-alcohol beers back. Through guided tastings of aldehyde-spiked samples, attendees will identify key off-flavours - grainy, caramel, cooked potato, green apple - and trace them back to process: malting, mashing, fermentation, and alcohol removal. Leave with sharper sensory vocabulary and practical insight into managing wortiness in low and no-alcohol brewing.
ABOUT THE PRESENTER:
Andrew holds a Biochemistry degree from Edinburgh and an MSc in Brewing and Distilling from Heriot-Watt. He is now a Technical Sales Manager at Lallemand Brewing, where for eight years he's worked with brewers worldwide, focusing on low and no alcohol beer — flavour quality, process control, stability, and shelf life across different regulatory and commercial markets. His work spans yeast selection, fermentation management, aldehyde control, and flavour development.
Day 2 | 11:30 - 12:15 | Joe White Maltings Hall
PRESENTATION
Recent Developments In IPA Brewing
Mitch Steele, Brewmaster, Abita Brewing Co. (USA)
SESSION OUTLINE:
Mitch reviews the continued evolution of India Pale Ale, and goes in depth to review how ingredients and brewing procedures have evolved and changed to suit today's beer drinker. Mitch offers summaries of brewing techniques, taste targets and analytical targets for hazy IPAs, "New" West Coast IPA, Double IPA, and various Hoppy Lager styles
ABOUT THE PRESENTER:
Few brewers have had a greater influence on modern craft beer than Mitch Steele. With more than 40 years of experience spanning Anheuser-Busch, Stone Brewing, New Realm and now Abita, Mitch has helped shape some of the world's most respected breweries. Widely recognised as one of the pioneers of the West Coast IPA and acclaimed brewing author he'll share lessons from a lifetime of brewing, innovation and leadership.
Day 2 | 12:00 - 12:45 | Barth Haas Hall
PANEL DISCUSSION
The Brew-tal Truth:
Failures, Fixes & Hard-Won Lessons
Host:
Luke Yardley, Founder, Yardley Brothers Craft Brewery
SESSION OUTLINE:
Every brewery has a story (or two) it doesn't put on the label - the batch that never should've left the tank, the expansion that outran the cash flow, the hire that wasn't right. In this candid panel, brewers and brewery owners strip away the highlight reel and get into what actually went wrong, both on the brewhouse floor and in the boardroom. From equipment gambles to pricing missteps to the operational blind spots nobody warns you about, this is a conversation built on real setbacks and the fixes that followed. Walk away with practical lessons on risk, recovery, and building a business that can absorb the next mistake.
Day 2 | 12:15 - 12:45 | Joe White Maltings Hall
PRESENTATION
AI & Your Brewery Portfolio Management
Aaron Gore, VP of Sales & Marketing, The 5th Ingredient (USA)
SESSION OUTLINE:
Aaron tackles a challenge every brewery owner faces: what to keep, what to cut, and what to introduce in a product portfolio. He shares a practical framework for rationalization and innovation, including how AI tools can sharpen portfolio management by removing guesswork from these decisions. Attendees leave with a philosophy and process they can apply to their own business, at any scale, to stop wasting time, energy, and dollars on products that don't earn their place.
ABOUT THE PRESENTER:
With more than a decade of sales, retail, and business analytics experience in craft beverage, Aaron Gore is VP of Sales and Marketing for Beer30, a leading brewing industry software provider. He co-founded the Court Shoes Only charity collaboration beer and serves as VP of the American Craft Beer Hall of Fame. An Advanced Cicerone and Certified Pommelier, Aaron is also an active industry advocate, speaker, and beer and cider educator.
Day 2 | 13:45 - 14:15 | Joe White Maltings Hall
PRESENTATION
Full Tanks Or Tight Ship? Matching Your Brew Schedule To Market Reality
Richard Adamson, Founder, Young Henrys (AUS)
SESSION OUTLINE:
There is no single right answer to how much beer you should have in tank. The textbook says stay lean, but that's only right some of the time. Drawing on two decades founding and scaling breweries in Australia, Richard Adamson argues that inventory is really cash in another form, and the right posture shifts with your business's lifecycle stage and current market conditions. In growth, full tanks win tap lines you cannot afford to lose. In contraction, a tight ship protects the cash that keeps you alive. This session gives brewers a practical framework for reading the signals and knowing when to switch.
ABOUT THE PRESENTER:
Richard's homebrewing hobby, started 30+ years ago, led to founding Barons Brewing in 2005 and Young Henrys in 2012, now one of Australia's most awarded breweries. A driving force in industry development, he's President of the Inner West Brewers Association, a Board Advisor to the Independent Brewers Association, and helped design TAFE NSW's microbrewing and fermentation courses. In 2026, he was appointed Chair of Judges (Beer & Cider) for the Royal Agricultural Society of NSW, and co-authored peer-reviewed research on brewery carbon capture.
Day 2 | 13:45 - 14:30 | Barth Haas Hall
PRESENTATION
In My Liquids Era:
Navigating CO2 Extracts, Enhanced Extracts & Hop Oils
Sarah Casorso, Regional Sales Manager (Canada/USA), Yakima Chief Hops
SESSION OUTLINE:
"Hop oil" means something different depending on who you ask — and that ambiguity is costing brewers money and flavour. Sarah Casorso (Yakima Chief Hops) breaks down the expanding world of liquid hop products, from CO2 extracts and enhanced extracts to 100% hop oil and emulsified formats, unpacking the solubility science behind "survivable compounds" and where each performs best. Attendees will taste and sensory-evaluate samples alongside real recipe conversions and yield data, showing how liquid products can cut hop costs, free up tank space, and unlock aroma intensity pellets alone can't reach.
ABOUT THE PRESENTER:
Before brewing, Sarah Casorso played professional hockey, but her technical grounding came at Niagara College's brewing program, followed by Head Brewer and co-owner roles at Lock Street Brewing. She spent over four years at Bench Brewing Company, progressing from brewer to Head Brewer and Director of Brewing Operations. Sarah now serves as Yakima Chief Hops' Regional Sales Manager for Ontario, Western Canada, and Washington State.
Day 2 | 14:15 - 14:45 | Joe White Maltings Hall
PANEL DISCUSSION
The Unfiltered Future - Straight Talk On What's Ahead
Host:
Charles Guerrier, Founder, Asia Brewers Network
SESSION OUTLINE:
Everyone's got a theory about where Asian brewing is headed - more taprooms, tighter margins, new markets, new drinkers. But what do the people actually running breweries think is coming, once the hype's stripped away? This session brings together a panel of brewers and owners for a grounded, no-nonsense conversation about the next five years: what's changing, what's overhyped, and what deserves more attention than it's getting. Moderated as an open discussion rather than a pitch-fest, expect candid opinions, some disagreement, and a few predictions panelists are willing to be held to later. Leave with a sharper, hands-on read on where the industry is headed - and what to prepare for.
Day 2 | 14:45 - 15:30 | Barth Haas Hall
WORKSHOP
Beyond The Brewhouse: Whisky Masterclass
Ed Teidge, Master Distiller, Về Để Đi Distillery (VIE)
SESSION OUTLINE:
One of the industry's most anticipated sessions each year, this year's "Beyond The Brewhouse" masterclass turns to whisky. Master Distiller Ed Tiedge takes brewers through the technical fundamentals of whisky production - wort and wash, fermentation, distillation techniques, and the effects of ageing on flavour and character. Expect a hands-on, interactive session with guided sampling throughout, giving attendees a practical grounding in how whisky is made from grain to glass.
ABOUT THE PRESENTER:
Ed Tiedge trained as an eau de vie maker in Cognac, France — an unlikely apprenticeship that followed time in the Marines and on Wall Street — before founding StillTheOne, Westchester County's first distillery since Prohibition, in 2009. He then spent nearly a decade as President and Master Distiller of Belize's Copal Tree Distillery, makers of Copalli Rum. Ed now plies his trade at Hanoi's award winning Về Để Đi Distillery, producing Vietnam's first single malt whisky.
