Greg Lemmon is a former runner for the Norse cross country and track & field teams. He graduated in 2008 from Northern Kentucky University's College of Arts & Sciences as a mathematics major. During his time at NKU, he studied how to design and analyze experiments through his statistics courses. He also worked at the Burkardt Consulting Center on campus, which provided more hands-on experience with data analysis and reporting. After graduating in 2008, he began working at Eureka! Ranch.
 
Eureka! Ranch is an organization that helps established companies invent breakthrough ideas to grow their business. Greg has leveraged his statistics background to develop new tools and systems for creating and testing ideas, sales forecasting and project management. 
 
Eureka! Ranch started working with Edrington, an international company known for producing premium spirits such as The Macallan, Highland Park and Brugal Rum. After working with Edrington, Greg and his colleagues learned that 70 percent of the flavor and 100 percent of the smoothness of a super-premium whiskey comes from the wood. With this in mind, they set out to create more distinct whiskeys by using unique woods and processes. The result is called WoodCraft™ Finishing and is an all-natural process that replicates the heating and cooling that occurs when whiskey is aged in wood barrels. They used the technology to make whiskey for Edrington, but also wanted to leverage the technology to enable everyone to make their own whiskey. Thus, Brain Brew Custom Whiskey was founded.
 
Brain Brew offers a custom whiskey experience where people come to the Eureka! Ranch to taste six very unique whiskeys and blend them in any combination to create their own recipe. Greg was challenged to develop a way for people to create their custom bourbon recipe using statistics instead of tastings. He used their innovation process to run experiments and collaborate with Phil Kurtz, the master whiskey maker. The result is the 60-second Bourbon Wizard that customizes a bourbon recipe with tasting notes based on a short online questionnaire. The feedback about the Bourbon Wizard has been positive so far and Greg is looking forward to improving it as well as developing more Bourbon Intelligence Systems in the future.