About Solutions Beverage Consulting Insights

About

“My mission is to aid people in making better beer. If any of my experience can help, I’m here to share it. That’s the only way we all improve.”

– Sean Flynn

I’ve been working in the beverage industry since 2010. Seven of those years were focused solely on brewing and beer; I spent another 7 also playing in the beverage space, working on ciders, NA, seltzers, kombucha, hop waters, spirits, RTDs and a few other things. I’ve worked on systems ranging in size from 40L to 500bbl and everything in between. While the majority of my time has been spent with MolsonCoors and their production breweries, I have also spent time in craft, contract breweries, pilot plants, and put a fair amount of time into home brewing.

How I Got Here

After finishing my BS in Microbiology from the University of Kansas, I moved back to my home state of Colorado and landed a dream job in the quality department at MillerCoors in Golden. I spent 3 years in quality as a Microbiology Analyst and Technician, where I oversaw yeast health for the brewery, including helping with the commission of a pair of new propagation systems, an entirely new propagation technique, designed new media preparations for packaging, and oversaw the microbiological analysis for the pilot brewery, AC Golden, which included the implementation of new testing methods for them and troubleshooting quality issues.

The bulk of my practical experience has come from my work at Miller Valley Brewery, the pilot plant for MolsonCoors in the Americas. During my seven years there I have worked to use production brewery techniques and standards at a craft scale while also innovating processes and products. I’ve done testing with materials, process improvements, packaging, new product development, emerging technologies, recipe development, beer, cider, seltzer, NA, nitro, still, and was able to help with the design, construction, and commissioning of a $1.5M packaging line, along with many more things. If there something being done in brewing or beverage, I have done it, and I did it at MolsonCoors. Now it’s time for me to start using what I’ve gained for you.

In an effort to expand my practical experience, I took a role in fermenting as a wort and beer specialist. I am grateful that MolsonCoors has as many amazing people as they do who could help me further my technical knowledge as well. Largely, through the efforts of a group of people there, and my own passion and perseverance, I started working on my IBD Diploma and was able to spend time volunteering at craft breweries around Denver.