How To Brew And Sell Beer

Your Team

Helmut W. Huber
has been a consultant in the brewing and beverage industry for more than 40 years. He was part of the management board of the Löwenbräu AG in Munich and Managing Director of the Landestreuhand Weihenstephan GmbH. Whilst being a Co-founder and Managing Director of the Unternehmensberatung Weihenstephan GmbH he helped to develop and introduce the cost accounting for the brewing industry. Finally, he was Director of the Herzoglich Bayerischen Brauhaus Tegernsee KG. He is a member of several advisory boards of medium-sized breweries.

Vladimir Ilberg 
worked in the area of beverage dispensing systems for several years and performed training for the industry. During his time as a technology consultant at the Research Center Weihenstephan for brewing and food quality he tasted and evaluated 3,000 to 4,000 beers from all over the world annually. Nowadays, he teaches at the University of Applied Sciences Weihenstephan-Triesdorf. Among others, he is responsible for the understanding and the sensory tasting of a wide range of beverages like beer, coffee, tea, whisky and rum.

Jean Titze
worked as a brewing and business consultant for over 10 years. In Cork, he managed the brewery of the National University of Ireland. Among other things, he developed and brewed craft beers for the Elbow Lane Brewhouse Ltd. and provided advice for marketing and sales. Today, he is Professor at the Anhalt University of Applied Sciences and teaches brewing technology and food law. Furthermore, he works as a sensory and regulatory affairs expert for the German Agricultural Society (DLG).