Eskild Alexander Bergan

• Leading the development and integration of quality management (QMS) and continuous improvement practices. • Driving operational alignment across grain supply, malting, and whisky production to commercial fulfilment. • Partnering closely with the CFO, CMO, and Master Blender to ensure commercial, brand, and product alignment This role reports directly to the CEO and plays a critical part in delivering our long-term strategy and operational excellence.

Led production across Kinn Bryggeri’s two brewery sites during a transformative phase of the company and the global COVID-19 pandemic, overcoming significant supply-chain, recruitment, and commissioning challenges. Oversaw brewing, packaging, logistics, and technical projects, ensuring consistent quality, safety, and efficiency across expanding operations. Key responsibilities and achievements: • Directed day-to-day operations for multi-site brewing and packaging facilities, coordinating production planning, resource allocation, and maintenance. • Guided the organisation through pandemic-related disruptions, maintaining production continuity, team stability, and supplier relationships despite global constraints. • Led a skilled, multidisciplinary production team through a period of operational change, focusing on efficiency, safety, and employee development. • Spearheaded major commissioning and automation projects, including: • Installation and commissioning of a new external malt silo, grain auger, and grain transport system. • Commissioning of a Bühler six-roll mill to enhance grist quality and throughput. • Full redesign and upgrade of the automated bottling line, integrating a depalletiser, rinser, buffer and overflow systems, rotating 24-head filler, SMI box wrapper/packer, and pallet stacker. • Led integration of analog and digital equipment into a fully automated PLC-SCADA control system, achieving unified process monitoring and control. • Delivered measurable improvements in yield, energy efficiency, and process stability through data-driven optimisation. • Strengthened quality assurance, hygiene, and food safety systems, aligning with HACCP and brewery standards. • Collaborated with leadership and R&D on new product launches, process optimisation, and capacity planning for future expansion.

Served as Senior Brewer at one of Norway’s oldest independent breweries and a rapidly expanding craft distillery. Played a key role in developing production systems, driving process optimisation, and broadening the company’s brewing and distilling capabilities during a major phase of modernisation. Key responsibilities and achievements: • Led technical brewing operations, process control, and continuous-improvement initiatives across beer, cider, and spirits production. • Developed and implemented quality and process-control systems (WAY/QC), introducing structure, traceability, and measurable performance standards. • Achieved significant improvements in extract recovery, process consistency, and energy efficiency through data-driven optimisation and equipment calibration. • Introduced and maintained 5S standards and GMP practices, improving workplace organisation and operational reliability. • Developed and launched the company’s first non-alcoholic beer, achieving national retail distribution — a first for Berentsens. • Designed and optimised wash production processes for whisky distillation, including mash, fermentation, and distillation parameters. • Redesigned recipes and process parameters for the entire beer portfolio, improving flavour balance, stability, and production yield. • Collaborated closely with management on R&D, sensory evaluation, and process validation for both brewing and distilling operations.

Advanced from Brewer to Brewmaster and ultimately to Plant Production Manager at Norway’s northernmost brewery. Played a pivotal role in stabilising and modernising operations following years of technical neglect. Led comprehensive recovery and improvement initiatives - including eradication of persistent microbiological contamination, a full steam-system rebuild, and automation upgrades - while expanding production for national and export markets. Key responsibilities and achievements: • Resolved chronic microbiological contamination within the first months through root-cause analysis, sanitation redesign, and new hygiene management systems. • Managed the complete overhaul of the steam and condensate system after catastrophic failure caused by prior maintenance neglect - restoring reliability and production capacity under tight time and resource constraints. • Promoted to Brewmaster, then Plant Production Manager, responsible for all brewing, packaging, utilities, and technical operations. • Overhauled automation and control systems, improving plant reliability, process efficiency, and quality consistency. • Implemented structured QA/QC, GMP, and HACCP-based systems, including Standard Operating Procedures, hygiene documentation, and traceability frameworks. • Oversaw multi-pack production for national and export markets, ensuring compliance with product standards and regulatory requirements. • Directed contract production for both small and established craft breweries, as well as for a multinational brewing group’s specialty portfolio, ensuring strict adherence to brand and process specifications. • Managed production of Lofoten Arctic Water and other co-manufactured beverages. • Delivered measurable gains in extract recovery, energy efficiency, and process stability through data-driven improvements. • Built and trained a high-performing production team, fostering operational discipline, accountability, and safety culture.

Served as temporary brewer and acting head brewer during the summer period, maintaining production continuity and supporting process optimisation and food safety improvements. Key responsibilities and achievements: • Produced wort according to established recipes and technical specifications. • Conducted cellar operations, including fermentation control, transfers, and conditioning. • Managed packaging processes, ensuring hygiene, consistency, and efficiency. • Carried out quality control and analytical testing, including sensory evaluation and microbiological analysis. • Supported recipe and process development for seasonal and pilot brews. • Improved process workflows and strengthened food safety systems, introducing clearer hygiene protocols, documentation practices, and equipment sanitation routines.

Co-founded and led brewing operations and product development at Hegg Ølkompani, contributing extensively to the creation of the brand’s identity, market positioning, and product range. Oversaw all aspects of production, quality, and brand development from concept to market. Key responsibilities and achievements: • Participated heavily in brand development, helping define the company’s visual identity, concept, and communication strategy in collaboration with the founding team. • Designed and implemented production using a 1,400 L A&N Tech three-vessel brewhouse and a 24-head Mark-L (1979) rotary bottle filler. • Developed and managed all beer recipes, including a full range of mixed-fermentation and strong ales matured in 25 oak casks. • Responsible for wort production, process control, fermentation, packaging, and continuous improvement of operations. • Conducted microbiological and quality control analyses, including microscopy and plating. • Maintained CIP programs and cleaning protocols to ensure product integrity and consistency. • Supported sales, marketing, and events such as Haandfest and Zwanze Day through tastings, interviews, and collaborative projects. • Helped establish Hegg Ølkompani as a respected quality-driven brand in Norway’s competitive craft beer market.

Served on the board of a rural beverage manufacturing, hospitality and events company, contributing to strategic planning, business development, and operational oversight. Provided guidance on financial management, sustainability initiatives, and long-term growth strategy.

Developed and delivered a wide range of brewing courses for both advanced homebrewers and microbreweries. Designed and instructed programs on: • Lager brewing and advanced fermentation techniques. • Extract brewing and yeast management. • Microbiological handling, sour beer production, and barrel-aging methods. • Sensory analysis, blending, and quality control. Responsible for course design, instructional materials, and practical demonstrations aimed at improving technical brewing competence in Norway’s craft beer sector.

Held progressive roles across Bryggselv AS, Norway’s leading homebrewing retailer, and its sister company CraftCo AS, serving the professional brewing and distilling industry in Norway and Sweden. Advanced from customer advisor and instructor to overseeing customer service operations and providing technical and systems support across both consumer and trade segments. Key responsibilities and achievements: • Led customer service operations for retail and e-commerce, maintaining high service standards and customer satisfaction. • Served as technical brewing advisor to CraftCo’s sales team and client base, offering guidance on brewing processes, ingredients, and equipment selection. • Acted as internal technical lead for brewing and fermentation, developing training resources and supporting staff education. • Member of the product and procurement committees, influencing portfolio strategy, supplier evaluation, and purchasing. • Designed and instructed homebrewing courses and developed beer recipe kits sold nationwide through Gulating Gruppen. • Produced product content, tutorials, and brewing guides for digital and retail marketing channels. • Contributed to prototype development of an all-grain brewing system, assisting with design, testing, and market adaptation. • Played an integral role in the implementation of a new ERP system, bridging operational needs with digital integration to improve efficiency, stock control, and data accuracy across the organization.

the Diploma in Brewing examination is a measure of the candidate's theoretical knowledge of brewing science and technology. The objective of the Diploma in Brewing is to give international recognition of comprehensive knowledge and understanding of the principles of brewing science and technology. Typical candidates are team leaders, operational managers and technicians. They take the Diploma in Brewing either as a stepping-stone to the Master Brewer qualification or as an end in itself. IBD members who have successfully completed the program and passed their Diploma level examinations are awarded the use of the post nominal “Dipl. Brew”.