A lifelong dream for Andrés was to one day live in Sweden and immerse himself in its unique multiculturally artistic landscape and its heavy metal music scene. In 2013 he did just that and has been instrumental in creating Macken Fest, a multidisciplinary cultural festival. But he’s also a highly experienced brewer.


Not only is Andrés Furukawa AEB’s global technical brewer, but he is also the founder and brewmaster of Macken Bryggeri AB, a craft brewery in Sweden, head brewer at Nils Oscar, a pioneering Swedish brewing company – the first to launch a non-alcohol beer in collaboration with Iron Maiden using AEB brewing solutions. 


Andrés holds a Brewmaster Diploma from the Technical University of Berlin, and a Ph.D. in Brewing from Heriot-Watt University, UK. His brewing career spans global to craft brewing, from Mexico to the US, Africa to Europe. He loves cherry pie and coffee and chatting with brewers about creating and enhancing beer aroma and flavour. 


Say hello to Andrés!


Gianni pays special attention to the seasons. You see, he has a passion for local agriculture and craft produce. He delights in making wine from his own vineyard in Sicily and olive oil from his own olive grove. He honed his skills from generations and perfected them with a master’s degree in Agricultural Engineering and a postgraduate diploma in Bio-fermentation, both gained from the Université du Travail, Belgium. 

His studies lead him into a career where grape met grain. Gianni Di Piazza is Business Development Manager at AEB, responsible for the Beer Business. It’s a role that Gianni relishes – ensuring solutions and the expertise from AEB Brewing allows brewers to be creative and brew quality great tasting beer yet offer value and support sustainability initiatives. 


Say hi to Gianni!


Tommaso enjoys playing the drums, he loves his dogs, and he is a keen hiker.He’s a microbiologist at heart with a passion for industrial biotechnologies having gained a PhD researching intraspecific hybridization to produce new wine yeasts from the University of Modena & Reggio Emilia. 


He particularly likes the practical aspects of biotransformation be that in alcohol, lactic or acetic fermentations. So, naturally, Tommaso Bonciani is the business development manager for AEB NEXT. That means he’s responsible for bio- and eco-innovations in next generation beverages. These include new ready-to-drinks (RTDs), hard seltzers, hard kombuchas, cider and fermented fruit drinks, functional RTDs, canned cocktails, and cross-category drinks, as well as their no to low alcohol, less sugar, and fewer calorie variants. 


Feel free to get in touch with Tommaso!