Cassie Poirier

Cassandra Liscomb

Cassie Poirier earned a BS in Biology from Old Dominion University and a Master of Forestry from Michigan Technological University. She previously worked as a chemist at MillerCoors and is now in the technical services department at Briess Malt & Ingredients Co., where she focuses on sensory research and development. She is an active member of the American Society of Brewing Chemists Sensory Subcommittee and serves as the ASBC Webinar Chair.

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