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College of Agriculture and Life Sciences 
Food, Bioprocessing and Nutrition Sciences

Wolfpack Brewing Lab

Housed in Schaub Hall since 2006, the brewery operates as a research and teaching facility under Dr. John Sheppard. We aim to develop an educated workforce and advance the science of brewing in support of the local, state, and national brewing industries.

Brewing beer is an art and science, and we employ methods from chemistry, microbiology, engineering, and sensory analysis to produce high-quality products.

BRews

Pack Pilsner

A pale yellow/golden lager, light-bodied and refreshingly dry with a hint of malt combined with soft, rounded bitterness and spice flavor from Noble type hops 

Brickyard Red

A light-bodied ale with moderate caramel malt flavor inviting initial sweetness and a roasted, dry, smooth finish 

Brewing Science and Technology Minor

This minor is only available for undergraduate students. As preparation for a career in the fermentation beverage industry, it prioritizes chemistry, microbiology, and the technologies used in the modern beer industry.
Courses emphasize a strong science component and include hands-on experience with both production-scale fermentation equipment and a quality control lab.

Requirements and coursework
brewery minor students standing in the brewing lab

NC Brewers Cup Awards

First Place

Chancellor’s Choice (IPA)

Third Place

Schaub Schwarzbier (dark lager)

Third Place

Pack Pilsner

Editor’s Pick

Journal of the American Society of Brewing Chemists (ASBC), August 2011

Brew News

Jon Sheppard pouring a beer

Brewing science and technology minor now available to students

NC State has expanded its intro to brewing course into a brewing science and technology minor for undergraduate students.

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a glass of beer on a table

Brewing the next generation of beer experts

As North Carolina continues to claim a top spot for beer brewing in the country, NC State is expanding its brewing education.

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hops

A how-to manual on the science of making good beer

The art of brewing has evolved into a science that encompasses chemistry, microbiology and familiarity with various pieces of equipment.

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