Rachel L Long Heineken UK Personal Experiences of the IBD Younger Member Award and the Impact on my Career

 Graduated from Oxford Brookes University with a BSc in Biology  Obtained an MSc in Brewing and Distilling from Heriot- Watt University  Joined Scottish & Newcastle Technical Centre  Currently, Sensory Co-ordinator for Heineken UK A bit about me

 An IBD innovation some 6 years ago to give younger members in the industry an identity and facilitate networking to exchange experience and knowledge  Contact is maintained through the Internet and regular meetings  All sections of the IBD now have a Younger Member on the Committee The Younger Member Network

 Any member of the Institute of Brewing and Distilling  Under the age of 35  With an interest in: - Education - Networking - Continual Development Who are the Younger Members?

 In 2006, the Grants Committee (BBPA and IBD) established an annual award for excellence in support of the IBD’s Younger Members’ Network  Attendance at an International brewing conference, and regional meetings of the IBD  Value up to £5,000  The long-term goal is supporting continued professional development in the industry The Younger Member of the Year Award

 Responded to a call for applications in 2008  Detailed the work I had done for the YM Network including: –Committee member of the Great Northern Section –Organising Section Meetings –Steward for the IBC (Manchester) in 2007 My journey as an IBD Younger Member Awarded IBD Younger Member Award 2008/09

 Attended the IBD Africa Section Convention in South Africa.  Attended the SRC meetings  Spoke at Campden BRI Open Day on Sensory Analysis  Presented at a symposium in Cork  Lectured at Nottingham University  Was invited to judge the Beer World Cup in Chicago and attend the CBC My journey as an IBD Younger Member

 I have gained experience which is of direct benefit to my job in Heineken - added value  My sensory skills are now more widely recognised and are used in the Company’s Marketing function –Presentations to buyers about raw materials and flavour matching –Heineken Star Experiences  Training non-technical functions in the Company about flavour appreciation The benefit to my company

Come on Lads! 2007/08 – Michaela Miedl MolsonCoors, UK 2008/09 – Rachel Long MolsonCoors, UK 2009/10 – Tracy Brown Frederic Robinson, UK

 Encourage Younger Members of Staff to: ▬ Attend regional meetings of the IBD (this may mean allowing them time for travel to the venue) ▬ Join and participate in the Younger Members’ Network ▬ Apply for the Younger Member of the Year Award It adds real value and brings tangible benefits to the individual, the Company and the Industry My message to the Worshipful Company

 I am grateful to the IBD Grants Committee for the award of Younger Brewer of the Year which has open a number of opportunities in my career development  I would like to thank my company, Heineken UK, for giving me the time to make this presentation  Thank you also to Simon Jackson, Executive director of the IBD for nominating me to speak to you this evening Acknowledgements

Questions?