Our team
At BBT Consultancy, we pride ourselves on the diverse and extensive expertise of our team.
Each member brings a wealth of knowledge and experience from various sectors of the beverage industry, ensuring that we can provide the highest level of service and support to our clients.
Get to know our team:
Prof. Chris Boulton
With over 40 years of experience in senior technical roles at leading international brewing companies, Chris is an expert in NPD, QA/QC, yeast and fermentation, as well as microbiology and brewing.
He has an impressive academic career, having published numerous papers and co-authored two standard brewing textbooks.
Chris’s comprehensive knowledge makes him an invaluable resource for our clients.
Expertise: Yeast and fermentation, microbiology, brewing, NPD, RTDs, low and non-alcoholic beverages, brewhouse.
James Appelbee
James is the go-to expert for filtration optimisation, problem-solving, and training.
Expertise: Filtration, brewing, QA/QC.
Tim Holmes
Tim is also a certified ISO9000 and ISO22000 lead auditor and has served as Chair of Campden BRI. His knowledge of quality and food safety is highly respected.
Expertise: Food safety, HACCP, ISO9000, ISO22000, QA/QC, brewing.
Rod White
Named UK All Parliamentary Beer Group “Brewer of the Year,” Rod has nearly 30 years of global brewing experience. His specialisms include technical auditing, flavour matching, cost reduction, and capacity enhancement.
Rod is also known for his technical problem-solving skills and runs the University of Nottingham’s successful brewing apprenticeship program.
Expertise: Brewing, brewhouse, packaging, root cause problem-solving, QA/QC.
Zane Barnes
One of his notable achievements was leading the design, construction, and commissioning of a fully automated 10 million hl/year brewery in Virginia, USA.
Zane’s vast experience in brewing and brewhouse efficiencies is highly sought after.
Expertise: Brewing, brewhouse, brewhouse efficiencies, lautering, filtration (DE and BMF), packaging.
Dr. Daniel Kerriush
As Diageo’s global group Microbiologist, Dan oversaw all aspects of microbiology related to brewing, distilling, soft drinks, and RTD manufacturing.
He played a crucial role in developing Diageo’s non-alcoholic product portfolio and has held academic positions in Irish and UK universities.
Dan’s expertise in yeast, fermentation, and microbiology is complemented by his knowledge of CIP, water microbiology, and NPD.
Expertise: Yeast and fermentation, microbiology, brewing, NPD, low and non-alcoholic beverages, molecular biology.
Prof David Quain
David has published extensively on beer and beverage production, co-authoring the seminal brewing textbook Brewing Yeast & Fermentation with Chris Boulton. Since 2017, David has been the Editor in Chief of the Journal of the Institute of Brewing.
While David has many skills and expertise, his recent work on the hygiene of draught beer will be of interest to anyone who sells their beer in large pack.
Expertise: yeast and fermentation, microbiology, dispense, draught beer quality (including AFBs), NPD
We are here to support your beverage science needs.
Whether you have questions about our services, need expert advice, or want to discuss a specific project, our team is ready to assist you.