Betsy Roberts

Betsy has experience in both the malting and food industries. Prior to coming to Briess, Betsy worked as a Quality Control Supervisor for the J.M. Smucker Company. Betsy started her professional experience in the malting industry, gaining experience in both malting production and quality analysis while working for Anheuser-Busch and the USDA Cereal Crops Research Unit Barley and Malt Division. Betsy started with Briess in the Technical Services Group, driving various projects to improve malt quality, including method validations and new method development. She has served as a company regulatory resource, allergen technical resource, and product analysis resource, as well as provided quality training and developed procedures in various areas of the Briess quality system. In her current role, Betsy is responsible for assuring product quality at each of the three Briess malthouses, as well the barley operation. She also manages the two malt analytical labs in Chilton and Manitowoc. Betsy is a member of the ASBC, MBAA and AACC. Betsy holds a Bachelor of Science Degree with double major in Biochemistry and Food Science from the University of Wisconsin–Madison.