Age, Biography and Wiki
Jill Vaughn was born on 1968, is an An american brewer. Discover Jill Vaughn's Biography, Age, Height, Physical Stats, Dating/Affairs, Family and career updates. Learn How rich is she in this year and how she spends money? Also learn how she earned most of networth at the age of 56 years old?
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56 years old |
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1968 |
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We recommend you to check the complete list of Famous People born on .
She is a member of famous with the age 56 years old group.
Jill Vaughn Height, Weight & Measurements
At 56 years old, Jill Vaughn height not available right now. We will update Jill Vaughn's Height, weight, Body Measurements, Eye Color, Hair Color, Shoe & Dress size soon as possible.
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Dating & Relationship status
She is currently single. She is not dating anyone. We don't have much information about She's past relationship and any previous engaged. According to our Database, She has no children.
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Jill Vaughn Net Worth
Her net worth has been growing significantly in 2023-2024. So, how much is Jill Vaughn worth at the age of 56 years old? Jill Vaughn’s income source is mostly from being a successful . She is from . We have estimated Jill Vaughn's net worth, money, salary, income, and assets.
| Net Worth in 2024 |
$1 Million - $5 Million |
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Under Review |
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Pending |
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Under Review |
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Jill Vaughn Social Network
Timeline
Jill Vaughn (born 1968) was a brewmaster at Anheuser-Busch (now Anheuser-Busch InBev) from 1992 to 2018.
She developed and released beers such as Bud Light Lime, Michelob Ultra, Shock Top, Bud Light Platinum, Shock Top, and the Straw-Ber-Rita.
Vaughn was born in 1968 and grew up in Ohio.
She obtained a Bachelor of Science in Food Technology and Animal Science from Ohio State University in 1990, and Master of Science in Food Science and Technology from Ohio State University in 1992.
Shock Top is a Belgian-Style wheat ale, which was originally created in 2006 as a seasonal brew under the name Spring Heat Spiced Wheat.
Her work releasing new beer brands was time intensive, a process she said took anywhere from six to 18 months from idea to finished product.
She noted that “The fun part, the creative part for me, is taking those ideas and words and translating them into a recipe that works.
That's where the art and science of brewing intersect.”
In 2015, Vaughn completed a certificate in sensory and consumer science from the University of California, Davis.
While at Ohio State University, Vaughn saw a job notice on a bulletin board with details about a position opening at one of Anheuser-Busch's breweries.
She applied and said in an interview that "before my interview I actually went to the library and took out a textbook on the science of brewing to read on the plane. I brought it to my interview, and they were so impressed that I was taking the opportunity so seriously that I got hired."
Vaughn held many positions at Anheuser-Busch InBev, including Brewing Group Manager, Process Engineer, New Product Development / Corporate Staff Brewmaster, Assistant Brewmaster / Production Manager, Corporate Staff Brewmaster New Product Development, Manager for Process and Product Development in Innovations for North America, and a Manager for Front End Innovation.
Vaughn was instrumental in developing and releasing many of Anheuser-Busch's most popular beers, including Bud Light Platinum, Bud Light Lime, Michelob Ultra, and Straw-Ber-Rita; however, it is her work as the brewers of Shock Top that gained her the most attention.
Between 2017 and 2018, Vaughn worked as the Director for a joint venture between Anheuser-Busch InBev and Keurig Green Mountain, Inc. to develop a new "in-home" alcohol drink system; the following year, she worked for Archer Daniels Midland Company as their Senior Director for Product Development and Application in the WILD Flavors & Specialty Ingredients Business Unit.
Since 2019, Vaughn has been the Senior Director for Research and Development at the Balchem Corporation.
Vaughn has been a member of American Society of Brewing Chemists (ASBC), Brewers Association, Institute of Food Technologists (IFT), OSU CFAES, and Society of Sensory Professionals (SSP).
