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| Briess | |
|---|---|
| Name | Briess |
| Type | Private |
| Industry | Food processing |
| Founded | 1876 |
| Founder | John E. Briess |
| Headquarters | Chilton, Wisconsin, United States |
| Products | Malt, adjuncts, brewing ingredients |
| Employees | 600 |
Briess is a family-owned American maltster and ingredient supplier headquartered in Chilton, Wisconsin. The company produces base malts, specialty malts, and adjuncts for the brewing, distilling, and food industries, serving domestic and international customers. Briess operates production facilities, research laboratories, and distribution networks that connect to commercial brewers, craft breweries, distillers, and food manufacturers.
Briess traces origins to the 19th century and links to agricultural developments in Wisconsin and the Midwestern United States; its timeline intersects with the expansion of Prohibition in the United States and the later resurgence of craft beer in the late 20th century. Early milestones include facility expansions contemporaneous with the era of the Second Industrial Revolution and the rise of regional cooperatives like Land O'Lakes. The company adapted through periods marked by the Great Depression (1929) and wartime production shifts during World War II. In the postwar era, Briess responded to consolidation trends similar to those affecting Anheuser-Busch, Miller Brewing Company, and Coors Brewing Company, while later aligning with craft movements exemplified by Sierra Nevada Brewing Company, Boston Beer Company, and Dogfish Head Brewery.
Briess manufactures base malts, specialty malts, and cereal processing adjuncts used by commercial brewers such as Heineken N.V., Molson Coors Beverage Company, and regional producers including New Belgium Brewing and Bell's Brewery. The portfolio includes adjuncts comparable to offerings from Cargill, Archer Daniels Midland Company, and ingredient suites used by distillers like Jack Daniel's and Brown-Forman Corporation. Briess provides technical services similar to those from Malteurop Group and Cargill Malt including laboratory support, product specification documentation, and applications assistance for clients such as Guinness and Samuel Adams (Boston Beer Company). The company also supplies ingredients for food firms such as Kellogg Company, General Mills, and Kraft Heinz Company.
Production sites include the headquarters and malting plants located in Chilton, Wisconsin, with logistic links to transportation hubs such as the Port of Milwaukee and rail networks operated by companies like Union Pacific Railroad and Canadian National Railway. Briess facilities employ kilning, germination, and roasting equipment similar to installations at Maltsters Association-affiliated plants and adhere to standards used by firms like Bühler Group and Sukup Manufacturing Co. for grain handling. Quality laboratories mirror practices at institutions such as University of Wisconsin–Madison's cereal science programs and collaborate with industry organizations including Master Brewers Association of the Americas and American Malting Barley Association.
Briess competes within the malting and adjuncts sector alongside Malteurop Group, Skagit Valley Malting, Great Western Malting Company, and commodity suppliers such as Cargill and Archer Daniels Midland Company. The firm serves segments spanning multinational brewers Carlsberg Group and Asahi Breweries to regional craft brewers like Russian River Brewing Company and The Alchemist (brewery). Industry dynamics reflect consolidation trends seen with mergers like SABMiller/Anheuser-Busch InBev and supply-chain pressures affecting companies such as PepsiCo and Nestlé. Market access utilizes distribution partnerships similar to arrangements employed by Beverage Marketing Corporation clients and export channels regulated under frameworks like those affecting United States Department of Agriculture trade programs.
Briess implements sustainability practices that mirror initiatives at firms such as AB InBev and Heineken N.V. including energy-efficient kilning, waste heat recovery, and water stewardship aligned with standards advocated by U.S. Environmental Protection Agency and programs like RE100. Quality control conforms to protocols comparable to ISO 9001 certified facilities and food safety standards such as HACCP and FSMA-related compliance measures; testing regimes parallel research at North Dakota State University and collaboration with American Society of Brewing Chemists. The company addresses lifecycle impacts in ways similar to sustainability reporting by PepsiCo and Unilever while participating in industry dialogues hosted by Brewers Association and sustainability consortia.
Leadership has included members of the founding family and executives with backgrounds in agronomy, operations, and brewing science, reflecting profiles found at companies like Molson Coors and Boston Beer Company. Boards and advisory panels feature experts who have participated in institutions such as University of California, Davis, Cornell University College of Agriculture and Life Sciences, and professional bodies including Institute of Brewing and Distilling and Master Brewers Association of the Americas. Former and current leaders have engaged with trade events like Craft Brewers Conference and regulatory discussions at the U.S. Department of Commerce.
Category:Food and drink companies of the United States