Jill Vaughn
Jill Vaughn | |
|---|---|
| Born | 1968 Ohio, United States |
| Occupation(s) | Brewmaster, product development director |
| Years active | 1992–present |
| Known for | Developing Bud Light Lime, Michelob Ultra, Shock Top, Bud Light Platinum, Straw-Ber-Rita |
Jill Vaughn (born 1968) served as a brewmaster at Anheuser-Busch (currently Anheuser-Busch InBev) from 1992 until 2018. She was instrumental in creating prominent beer varieties including Bud Light Lime, Michelob Ultra, Shock Top, Bud Light Platinum, and Straw-Ber-Rita.
Education
Raised in Ohio, Vaughn obtained a Bachelor of Science degree in Food Technology and Animal Science from Ohio State University in 1990. She continued her studies at the same institution, earning a Master of Science in Food Science and Technology by 1992. Later, in 2015, she acquired a certificate in sensory and consumer science from the University of California, Davis.
While attending Ohio State, Vaughn identified an employment opportunity at Anheuser-Busch and prepared thoroughly for the interview process, ultimately impressing the hiring team and securing the role.
Work at Anheuser-Busch
Throughout her career at Anheuser-Busch InBev, Vaughn occupied several positions such as Brewing Group Manager, Process Engineer, Corporate Staff Brewmaster for New Product Development, and Manager of Innovations for North America.
She was a key contributor to the introduction of several flagship products including Bud Light Platinum, Bud Light Lime, Michelob Ultra, and Straw-Ber-Rita. Vaughn is especially recognized for her role in developing Shock Top—a Belgian-Style wheat ale initially launched as Spring Heat Spiced Wheat in 2006. The creation of Shock Top and Straw-Ber-Rita was a collaborative effort with Rebecca Bennett.
Vaughn noted that bringing a product from concept to market typically spans six to eighteen months. She highlighted the necessity of combining innovative thinking with technical skill to transform ideas into commercially viable recipes, underscoring brewing as both an art and a science.
Employment after Anheuser-Busch
From 2017 to 2018, Vaughn acted as Director for a partnership between Anheuser-Busch InBev and Keurig Green Mountain focused on developing an innovative alcohol beverage system designed for home use. In 2018, she transitioned to Archer Daniels Midland Company as Senior Director of Product Development and Application within the WILD Flavors & Specialty Ingredients division. Since 2019, she has held the position of Senior Director of Research and Development at Balchem Corporation.
Professional involvement
Vaughn maintains active membership in prominent professional groups such as the American Society of Brewing Chemists (ASBC), Brewers Association, Institute of Food Technologists (IFT), Ohio State University CFAES, and Society of Sensory Professionals (SSP).