{"id":756,"date":"2024-05-09T17:07:48","date_gmt":"2024-05-09T17:07:48","guid":{"rendered":"https:\/\/www.malteuropmaltingco.com\/2024\/05\/09\/meet-alberto-jimenez-malteurop-senior-manager-of-quality-services-and-connector-extraordinaire\/"},"modified":"2024-05-09T17:07:48","modified_gmt":"2024-05-09T17:07:48","slug":"meet-alberto-jimenez-malteurop-senior-manager-of-quality-services-and-connector-extraordinaire","status":"publish","type":"post","link":"https:\/\/www.malteuropmaltingco.com\/en\/news\/meet-alberto-jimenez-malteurop-senior-manager-of-quality-services-and-connector-extraordinaire\/","title":{"rendered":"Meet Alberto Jimenez, Malteurop Senior Manager of Quality Services and Connector Extraordinaire"},"content":{"rendered":"

Malteurop Senior Manager of Quality Services, Alberto \u201cBeto\u201d Jimenez, learned the importance of quality from his father, a master brewer in Mexico. It\u2019s ingrained in his being. But he understands quality is a collaboration.<\/i><\/span><\/p>\n

 <\/p>\n

About Malteurop Malting Company (MMC)<\/span><\/h3>\n

We are a collective of craftsmen devoted to making exceptional malt. We are innovators, designers, scientists, farmers, brewers and artists. We are your link from farm to beer, and we want you to know us as a vital part of the craft beer community. <\/span><\/p>\n

Alberto Jimenez, Malteurop Senior Manager of Quality Services<\/figcaption><\/figure>\n

Meet Alberto Jimenez<\/span><\/h3>\n

Alberto Jimenez, better known as Beto, has been Malteurop\u2019s go-to quality person since January of 2016. Starting out as the Quality Service Manager, he has risen up the ranks over the years and is now highly respected as the Senior Manager of Quality Services for North America.<\/span><\/p>\n

 <\/p>\n

But what does quality in a malting company really mean?<\/span><\/p>\n

 <\/p>\n

Beto sums it up quite nicely, \u201cQuality is striving for the best, understanding that we have many customers with many different specs, so we need to make sure each customer gets what they expect.\u201d<\/span><\/p>\n

 <\/p>\n

Watching his dad make his way up the ranks at what is now Heineken Mexico in Monterrey, Mexico, Beto had an understanding of what quality meant in the industry at a very young age. But implementing that knowledge into a career wasn\u2019t a given, and his dream didn\u2019t come easy. <\/span><\/p>\n

 <\/span><\/p>\n

What is your educational background? <\/span><\/h3>\n

Ever since Beto could remember, his dad was always working for the brewery. Getting to go with him every once in a while is something Beto will never forget.<\/span><\/p>\n

 <\/p>\n

\u201cWhen I was a kid around five or six years old, I got to tour the brewery. The aromas are really intense. Mashing and boiling, and then you add the hops; it\u2019s an even stronger experience. I remember my dad showing me what was malt and what was hops and that just sticks with you.\u201d <\/span><\/p>\n

 <\/p>\n

So when it was time for Beto to choose a career path, he made the decision to get into chemical engineering. He then realized there was an even more specialized program in his hometown of Monterrey, and food engineering became his focus.<\/span><\/p>\n

 <\/p>\n

With encouragement from his dad, Beto furthered his education by applying to and getting into the cereal and food science program at North Dakota State University. There, he was able to take malting and brewing science classes, as well.<\/span><\/p>\n

 <\/p>\n

Earning his Master\u2019s Degree in Cereal Science, Beto still wasn\u2019t done, and furthered into doctoral studies. Beto is never done learning.<\/span><\/p>\n

 <\/p>\n

\u201cThe day that you think you know everything is the day that you stop learning.\u201d<\/span><\/p>\n

 <\/p>\n

How did you decide to work in quality at a malting company?<\/span><\/h3>\n

But before that candidacy occurred, there was another dream that had been brewing (pun intended).<\/span><\/p>\n

 <\/p>\n

Beto and three friends spent long weekends together, creating recipes, brewing beer, and dreaming up names of possible breweries. One idea was close to fruition: Aurora Brewing. They all recognized these long weekends as a fun hobby, but one that might nonetheless become an actual brewery.<\/span><\/p>\n

 <\/p>\n

But of course, as it so often does, life changes. Families were started. Weekend times with friends decreased and realism set in. <\/span><\/p>\n

 <\/p>\n

It was also right around this time that his wife came across a posting for an open position at Malteurop Malting Company and a choice had to be made. <\/span><\/p>\n

 <\/p>\n

\u201cIt was always a dream [owning a brewery] but now that I\u2019m in the malting industry, I know that all of those years of preparation had a really good reason.\u201d<\/span><\/p>\n

 <\/p>\n

Well, Beto, as consumers of craft beer brewed with Malteurop\u2019s malts, we\u2019re happy that you chose to be a part of Malteurop.<\/span><\/p>\n

 <\/p>\n

And as for the brewery, many people open those when they retire.<\/span><\/p>\n

 <\/p>\n

What does your average day look like?<\/span><\/h3>\n

But before retirement hits, Beto has work to do.<\/span><\/p>\n

 <\/p>\n

And his work starts with a story from his dad.<\/span><\/p>\n

 <\/p>\n

We can almost hear his dad speaking, \u201cSon, when I was young, my day started with a meeting. I would get there on time. But during the meeting, my boss had questions about the status of the fermentation tank, for example. It was then that I realized that being on time was not enough. I had to be there earlier, so that I could report to my boss the complete status of the entire brewery.\u201d<\/span><\/p>\n

 <\/p>\n

Beto learned a valuable lesson from that story. Being on time is not enough. \u201cI remember a lot about that, and so the first thing in my day is being ready.\u201d<\/span><\/p>\n

 <\/p>\n

Before any meetings begin the day, Beto knows the complete status of what is being produced and what is being shipped. This helps him prepare for the rest of the day.<\/span><\/p>\n

 <\/p>\n

A valuable lesson, indeed. Let the daily meetings commence. And while there may be many meetings on the day\u2019s itinerary \u2013 from team meetings to daily communications with the plants and craft sales managers and customer success team to the customers themselves \u2013 each one of them is an integral piece to maintaining the quality that Malteurop\u2019s customers expect.<\/span><\/p>\n

 <\/p>\n

But quality doesn\u2019t merely happen because a meeting occurred. Beto is all about action. He stays informed of current affairs in food safety and quality in and outside of the malting industry. He travels often to all four MMC malting plants, always learning, always teaching, always communicating.<\/span><\/p>\n

 <\/p>\n

\u201cMy email and my phone are always open. Quality is a collaboration.\u201d<\/span><\/p>\n

Beto Jiminez at the Malteurop malting plant in Meoqui, Mexico<\/figcaption><\/figure>\n

What are some of your career accomplishments?<\/span><\/h3>\n

And whether that collaboration is professional or personal, he is proud of his accomplishments he\u2019s made through bringing people together.<\/span><\/p>\n

 <\/p>\n

Having had the opportunity to work on the Meoqui malthouse in Mexico from design to implementation, is just one of the many challenging opportunities Beto is proud to be a part of at MMC. <\/span><\/p>\n

 <\/p>\n

\u201cIt\u2019s challenging and long days, but it\u2019s something that I\u2019ve never had the opportunity to do before, so it’s very rewarding to see the progression of the company and how it’s growing.\u201d <\/span><\/p>\n

 <\/p>\n

On a more personal note, Beto also recognizes the challenges and rewards of starting a family and growing up together, especially doing so in a different culture than what he grew up in. <\/span><\/p>\n

 <\/p>\n

\u201cIt\u2019s been a really nice adventure. It\u2019s been very rewarding.\u201d<\/span><\/p>\n

 <\/p>\n

Where do you see the future of malting heading?<\/span><\/h3>\n

That adventure is not over. Especially when it comes to the future of malting. <\/span><\/p>\n

 <\/p>\n

\u201cWe\u2019re always working with what Mother Nature provides. Some years she can be nice and others not very nice.\u201d<\/span><\/p>\n

 <\/p>\n

Beto recognizes that there\u2019s only so much that one can do with barley. And even though it\u2019s almost magical what maltsters can do, nobody knows what the barley crop will yield each year. Maybe that\u2019s where the magic comes in. The team at MMC will still bring the best of that barley to the brewers. That is the challenge: to be innovative. <\/span><\/p>\n

 <\/p>\n

Part of understanding where the future of malting might be heading is understanding that, although there is an abundance of information, maltsters have to know what to do with that information.<\/span><\/p>\n

 <\/p>\n

\u201cIf we don’t interpret data there is no information, and if there is no information there is no knowledge. It\u2019s a several step process to be better.\u201d<\/span><\/p>\n

 <\/p>\n

Beto continues with his thoughts. \u201cWe are more conscious of everything, including the resources we have and the products we consume. But I think that in the end there will always be a good pilsner, along with sour beers, hazy, not hazy, etc. Just to see what we\u2019re producing with malts being interpreted in so many different ways, that\u2019s really neat.\u201d<\/span><\/p>\n

 <\/p>\n

What\u2019s your favorite style of beer and why? <\/span><\/h3>\n

Growing up in Monterrey, Mexico, and attending the university there until 2006, there weren\u2019t many craft beer options. But on a fishing trip with his dad to Padre Island in Texas, Beto came across a beer that will forever hold a spot in his craft beer repertoire – Sam Adams Boston Lager.<\/span><\/p>\n

 <\/p>\n

We imagine that was pretty neat, too.<\/span><\/p>\n

 <\/p>\n

Since moving to the U.S. in 2007, he wanted to try everything, and consequently from that, Beto now has quite the bottle collection.<\/span><\/p>\n

 <\/p>\n

From enjoying Sam Adams for the first time to an avid homebrewer to understanding the nuances behind <\/span>malt<\/u><\/span><\/a>, Beto has a wide variety of beers he now loves. We\u2019ll let him tell you about them.<\/span><\/p>\n

 <\/p>\n

\u201cWhen I want something with more body and malt forward, I\u2019ll drink a pale ale. But if I want to have a lighter beer, I\u2019m going to have a pilsner. I also enjoy German beers. Otherwise, any light beer on a hot day, even if it\u2019s not hot,\u201d he laughs. <\/span><\/p>\n

 <\/p>\n

He agrees that there is a time and place for dark beers, as well, but he also admits that he\u2019s a purist. So, like any good beer lover, asking what their favorite beer is, is like asking who their favorite child is. You won\u2019t get a straight answer.<\/span><\/p>\n

 <\/p>\n

What beer is in your fridge currently?<\/span><\/h3>\n

And the same goes for the question of what is your fridge right now.<\/span><\/p>\n

 <\/p>\n

Although, for Beto, that answer was simple. \u201cNone! I need to go to the market.\u201d We agree.<\/span><\/p>\n

 <\/p>\n

But while he may not have any beers in his fridge at the time of this writing, his go to beer in his fridge list is extensive. And might also include a Sam Adams Boston Lager. Or Bell\u2019s Two Hearted Ale. Or a Heineken. Or a Shiner Bock. Or Modelo. Or Yuengling Lager\u2026<\/span><\/p>\n

 <\/p>\n

There\u2019s just too many to have only one.<\/span><\/p>\n

 <\/p>\n

What defines you outside of work?<\/span><\/h3>\n

Immediately, Beto\u2019s answer was family.<\/span><\/p>\n

 <\/p>\n

\u201cMy family. My wife and kids are the most important to me. I\u2019m always thinking of what we are going to do together. Always trying to be a good example.\u201d <\/span><\/p>\n

And very quickly, he also answered that he is curious and loves learning.<\/span><\/p>\n

 <\/p>\n

\u201cI\u2019m always curious and trying to learn. You learn from talking to people, from drinking a beer, cooking something, even from your dog – Rexx teaches me a lot. What else is there if you\u2019re not learning?\u201d<\/span><\/p>\n

 <\/p>\n

And part of that learning comes from his belief in also helping people and trying to better himself. Slowing down to experience the world opens up possibilities for both. <\/span><\/p>\n

 <\/p>\n

\u201cThere are so many ways [to help]. It doesn\u2019t have to be through an organization. Just help. Your kid, your wife, your dog, yourself. I feel that we live so quickly and we don’t stop as much as we should to see around us.\u201d <\/span><\/p>\n

 <\/p>\n

Beto\u2019s had the opportunity to travel and live abroad and recognizes that if more people had that same opportunity, it\u2019d be much easier to stop, to help, and to listen.\u201d <\/span><\/p>\n

 <\/p>\n

We couldn\u2019t end our conversation with Beto without first asking if he\u2019s had the chance to take his dad to the Mexico plant. His answer is exactly what you would expect from one who was once a kid who grew up knowing that quality and beer was in his future.<\/span><\/p>\n

 <\/p>\n

\u201cI would love to. The same way he was taking me to his brewery when I was a kid, I would love to take him for a tour of the malthouse. That would be amazing.\u201d <\/span><\/p>\n

And in a quieter voice, \u201cI just got shivers [thinking of that].\u201d<\/span><\/p>\n

 <\/p>\n

Beto\u2019s profession is quality, and it\u2019s easy to see why.<\/span><\/p>\n

 <\/p>\n

Premium grains from field to flavor.<\/strong><\/span><\/p>\n

 <\/p>\n

 <\/span>– – – – – <\/span><\/p>\n

 <\/p>\n

About Malteurop Malting Company (MMC)<\/span><\/h4>\n

Malteurop Malting Company (MMC) is based in North America\u2014specializing in growing and producing quality malts for the beer, whiskey, and food processing industries. With local farms and Malthouses spread across the United States, Canada, and Mexico, Malteurop’s commitment to excellence is fully ingrained into every batch it produces, ensuring businesses of any size can create the finest beverages and food products on the planet.<\/span><\/p>\n

 <\/span><\/p>\n

Visit <\/span>www.malteuropmaltingco.com<\/u><\/span><\/a> to learn how we can support your malting needs.<\/span><\/p>\n

 <\/p>\n

Contact us at <\/span>customersuccess@malteurop.com<\/span> or (844) 546-MALT (6258) for questions or to place your order.<\/span><\/p>\n

 <\/span><\/p>\n

Malting is our passion. Quality is our promise.<\/strong><\/span><\/p>\n

 <\/p>\n

 <\/span>– – – – – <\/span><\/p>\n

 <\/p>\n

Meet more of the Malteurop Team<\/span><\/h3>\n

 <\/p>\n

Rick Barney, Distilling & Craft Sales Manager Kentucky, Ohio, Tennessee<\/u><\/span><\/a><\/p>\n

 <\/p>\n

Jesse Clark, Northwest Craft Sales Manager<\/u><\/span><\/a><\/p>\n

 <\/p>\n

Dustin Craft, Mountain Craft Sales Manager<\/u><\/span><\/a> <\/span><\/p>\n

 <\/p>\n

Jonathan Plise, Southwest Craft Sales Manager<\/u><\/span><\/a><\/p>\n

 <\/p>\n

Christopher Seitz, Senior Key Account Manager<\/u><\/span><\/a><\/p>\n

 <\/p>\n

Galen Smith, Southeast Craft Sales Manager<\/u><\/span><\/a><\/p>\n

 <\/p>\n

Kevin Kull, Maltings Manager, Canada<\/u><\/span><\/a><\/p>\n

 <\/p>\n

Tom Stiner, Maltings Manager, Winona, Minnesota<\/u><\/span><\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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