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Expert worked in brewing research and quality control for over thirty-one years with Miller Brewing Company. He was a principal research microbiologist for many years with expertise in fermentation, yeast handling, yeast genetics (including genetic engineering and gene expression), food product safety, spoilage detection and training plant microbiologists in quality control. He has many publications, patents and presentations at national meetings and universities. He is now working at the Milwaukee Brewing Company assisting in Quality Assurance, government compliance, yeast handling and hands on brewing. He also does consulting with breweries on the side as well as being a faculty member of the Siebel Institute of Technology. He teaches all aspects of brewing microbiology, fermentation, yeast handling, etc. in the Diploma Course, the Concise Course and the Brewing Microbiology Course.

He has done work for (and is presently employed) a juice company doing all aspects of Quality Assurance and government compliance. He has written HACCP, GMP, SSOP and SOP programs, obtained organic certification, and has brought the company up to government compliance in all areas. He also runs the Quality Control Laboratory doing microbiological and analytical testing as well as supervising the plant's sanitation and GMP's.