Andrea Albertino

How did you get into the beer industry? Why does beer matter to you?

Beer is a fascinating matrix: the volatile complexity is huge every time you combine ingredients (water, malt, hops, yeast and maybe more) under specific processes (fermentation, aging). I have been working in the food industry for more than 10 years, after obtaining a PhD in chemistry. I have become a senior flavorist after years of training, mainly for sweet and beverage markets and beer has been a constant topic, both as an inspiration to create new profiles and as a matrix to work with (flavored beers/shandies). I have worked for multinational flavor companies based in Italy and Ireland before moving to Austria and working for Esarom. I have served as the president of the British Society of Flavourists, currently immediate past president. We are actively organizing online and in person events, we have a podcast, a magazine and we are constantly active in the flavor world (see the website bsf.org.uk). I am a home brewer too and everywhere I go I try to taste local craft beers. My motto is: never drink the same beer twice in your life. Be creative, be curious!

Why do you judge at the World Beer Cup? What does judging at the World Beer Cup mean to you?

It is an incredible honor for me to be invited to judge! One of the most important things in the industry is networking and this event will be a great opportunity for me to know more persons in this field. Since I don’t want to drink the same beer twice, this will be an opportunity for me to taste many more fantastic products.

What else would you like the world to know?

Always be curious, don’t stick to boring drinks and try different beers. There is such a big world outside boring mass produced market products. If you are interested in knowing more about the British Society of Flavours, visit the website or reach out to me on LinkedIn.

Fernanda Ueno

São Paulo, Brazil

How did you get into the beer industry? Why does beer matter to you?

I began my brewing journey in 2009 at Cervejaria Colorado in Brazil, starting as an intern and becoming head brewer. After earning a degree in food engineering, I completed the Master Brewers Program at UC Davis in 2015. I then led innovation projects for AB InBev’s craft breweries across South America and Europe.

In 2021, I moved to Europe to manage brewing and quality for ABI’s craft brands—including Camden Town, Bosteels, Birra del Borgo, and La Virgen—as well as co-packers and Beyond Beer products, until 2024.

Throughout my career, sensory analysis and beer judging have been part of my daily work. I’m passionate about experimenting with new ingredients, flavors, and techniques, exploring not just beer but also beverages like sake and coffee.

I’m also co-founder and brewmaster of Japas Cervejaria, a female-owned gypsy brewery blending Japanese and Brazilian influences. We brew and distribute our beers in Brazil, the U.S., and Taiwan, using beer as a creative way to honor our heritage.

Beer continues to teach me and connect me with amazing people every day—and I’m proud to give back to the industry that inspires me so deeply.

Why do you judge at the World Beer Cup? What does judging at the World Beer Cup mean to you?

Judging at the World Beer Cup is both an honor and a way for me to give back to the brewing community that has shaped so much of my life. It’s a chance to support brewers by providing thoughtful, constructive feedback, and to celebrate the creativity, diversity, and technical skill that go into every beer. With a background in brewing, sensory analysis, and innovation across different cultures and styles, I see judging as a unique opportunity to keep learning while also helping to uphold the highest standards in our industry. It’s incredibly rewarding to be part of such a prestigious event that brings together passionate professionals from around the world to share knowledge, elevate beer quality, and inspire one another.

Victoria Lobos

Barcelona, Spain

How did you get into the beer industry? Why does beer matter to you?

I entered the beer industry through fermentation science. With a background in microbiology and agronomy, I began working with yeasts not just as production tools, but as living systems capable of shaping identity, complexity, and innovation in beverages. Beer became my primary platform because it sits at the intersection of science, culture, and sensory experience. It allows for controlled experimentation while remaining deeply connected to tradition and place. Through my work at Patagonian Yeast and my role as an international judge, I have focused on understanding fermentation at a technical level (microbial behavior, contamination control, and sensory precision) while also translating that knowledge into practical improvements for producers. Beer matters to me because it is a vehicle for continuous improvement. Every batch is an opportunity to measure, refine, and elevate quality. I believe that without rigorous sensory and technical evaluation, quality remains subjective. My goal is to contribute to a more precise, competitive, and innovative industry by integrating science into decision-making and helping producers better understand the full potential of their fermentations.

Why do you judge at the World Beer Cup? What does judging at the World Beer Cup mean to you?

I judge at the World Beer Cup to contribute to a global benchmark of technical excellence and to engage with the highest level of sensory evaluation in the industry. It is a unique environment where rigor, calibration, and collective expertise converge to define quality across diverse beer styles and cultural interpretations. For me, judging is not only about awarding medals; it is a structured process of analysis. It requires precision in identifying attributes, defects, and balance, while maintaining consistency within an international panel. The World Beer Cup represents one of the most demanding calibration spaces, where feedback must be both accurate and meaningful for producers operating at different scales and contexts. Judging at this level also allows me to continuously refine my own sensory acuity and technical criteria. It challenges assumptions, exposes me to emerging trends and innovations, and reinforces the importance of standardized evaluation frameworks. Ultimately, it means being part of a system that drives improvement. The feedback generated in this competition has the potential to influence production decisions, elevate quality standards, and support the evolution of the global beer industry through evidence-based sensory assessment.

What else would you like the world to know?

I would like the world to understand that the future of beer lies in precision, not only creativity. Innovation is meaningful when it is measurable, reproducible, and grounded in a deep understanding of fermentation and sensory science. Throughout my work, I have focused on bridging the gap between production and evaluation. Too often, sensory analysis is treated as subjective or secondary, when in reality it is a critical control point in the process. Without structured, professional evaluation, quality becomes perception rather than data. My approach integrates microbiology, process control, and advanced sensory methodologies to support producers in making informed decisions. I also believe strongly in the value of native and non-conventional microorganisms. Exploring local yeast and bacterial diversity opens new dimensions of identity and differentiation, while still requiring rigorous control and understanding to ensure consistency and safety. Beyond technical aspects, I see beer as a collaborative platform. The industry grows when knowledge is shared, when standards are elevated collectively, and when feedback is used constructively. My goal is to continue contributing to a more connected, scientifically driven, and globally competitive beer community, where excellence is defined not only by awards, but by continuous improvement and understanding.

Marco Malaga

How did you get into the beer industry? Why does beer matter to you?

I was born and raised in Lima, Peru. At 15 years of age, a teacher at my high school asked all students what profession they wanted to pursue as grown ups. My answer was “I would like to brew beer.” My teacher replied in disbelief: “And what do you have to study to become a brewer?” My answer was, “I am not sure but I will find out and do it.” My main inspiration was realizing how beer and brewing was an inherent part of society since ancient times. I was later gripped by the science, engineering, and artistic sides of brewing. I started brewing at age 19, graduated as a food engineer at age 23 and have been brewing continuously for 32 years. Beer has allowed me to make a living, travel all over the world, and be part of the amazing world beer community.

Why do you judge at the World Beer Cup? What does judging at the World Beer Cup mean to you?

Judging at the World Beer Cup is the utmost honor for a beer professional. Being able to taste the best beers in the world, side by side, and discuss them with some of the most knowledgeable beer professionals in the industry, is an absolute experience. Beer is continuously evolving and the WBC is certainly a place where you see that evolution. As a brewer it helps me understand where the industry is heading and how the boundaries of quality keep getting raised.