Rebecca Bennett (brewer)
Rebecca Bennett | |
|---|---|
| Born | Rebecca Reid 1983 Fort Wayne, Indiana, U.S. |
| Occupation(s) | Brewmaster, chemical engineer |
| Years active | 2005–present |
| Known for | Brewing roles at Anheuser-Busch InBev, including senior quality manager and assistant brewmaster; development of Bud Light Platinum, Michelob Ultra-Light Cider, Shock Top, Straw-Ber-Rita |
Rebecca Bennett (née Rebecca Reid, born 1983) has occupied several brewmaster positions within Anheuser-Busch InBev, most recently holding the role of senior quality manager at the Baldwinsville, New York facility. From 2015 until 2018, she was assistant brewmaster there. Prior to that, she worked at the St. Louis, Missouri plant as a product development specialist between 2010 and 2015 and as a group manager from 2005 to 2010. Bennett obtained her bachelor's degree in chemical engineering from Purdue University in 2005.
Education
Rebecca Bennett was born in Fort Wayne, Indiana, in 1983 to parents Vickie and Christopher Reid. Her father’s profession as an electrical engineer played a significant role in shaping her interests. Participation in a Women in Engineering outreach program during high school further fueled her passion for engineering. While attending Purdue University, she gained practical experience through internships at Eastman Chemical, focusing on plastics manufacturing and gas-collection chemical processes. These stints initially led her to reconsider pursuing a career within large-scale chemical corporations.
Her career direction transformed after engaging with Anheuser-Busch representatives at Purdue’s Industrial Roundtable and attending a presentation by Pete Kraemer, a fifth-generation brewmaster at Anheuser-Busch. This experience illuminated how her engineering background could be directly applied to brewing science, guiding her toward the beer industry.
Work at Anheuser-Busch
After completing her degree in May 2005, Bennett commenced employment with Anheuser-Busch the following month. She rapidly progressed through various roles, beginning as a production supervisor at the main brewery in 2005, transitioning to the innovation team by 2010, and advancing to lead the pilot brewery operations in 2013. Unlike many colleagues who grew up familiar with beer culture, Bennett utilized her scientific expertise to excel. At the pilot brewery, she tested new beer formulations in small-scale batches of approximately 10 barrels; out of roughly 500 recipes developed annually, most remained in experimental phases. Her responsibilities merged technical STEM knowledge with leadership, marketing strategies, and sensory evaluation.
Bennett played a key role in crafting recipes for Bud Light Platinum and Michelob Ultra-Light Cider, while also collaborating with Jill Vaughn on the creation of Shock Top and Straw-Ber-Rita brands. Upon relocating to the Baldwinsville Brewery, she contributed significantly to Bud Light Seltzer production efforts.
She is recognized for innovative ingredient combinations, such as incorporating hibiscus flowers alongside wheat and lemon peel to evoke “strawberry lemonade” flavor profiles—a concept inspired by baking techniques. Cocktail flavors also serve as creative influences for her beer development projects.
Impact and demographics
While Bennett does not consider herself a pioneer within the predominantly male brewing sector, she acknowledges the increasing number of women entering the field and highlights her cooperative work with fellow female brewers Jane Killebrew and Jill Vaughn at Anheuser-Busch InBev. Nonetheless, gender disparity remains considerable; in 2013, Teri Fahrendorf—the founder of the Pink Boots Society—noted that men comprised approximately 99% of brewmasters, and data from the Siebel Institute indicates women represent only about 5% of its enrollment.
As an African American millennial brewer, Bennett embodies a minority demographic within this industry. She points out prevailing stereotypes portraying brewers as bearded men and stresses that brewing is fundamentally grounded in STEM disciplines, emphasizing the scientific proficiency essential for innovation in beer production.