Sebastian Wolfrum admiring a freshly brewed beer

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.

 

Questions?

Contact, Sebastian Wolfrum, the manager of the Wolfpack Brewing Lab.

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

Honors and Awards

  • Journal of the American Society of Brewing Chemists (ASBC) Editor’s Pick, August 2011
  • NC Brewers Cup: 1st place India pale ale (Chancellor’s Choice), 3rd place dark lager (Schaub Schwarzbier), 3rd place pilsner (Pack Pilsner)

In the News

Brewing science and technology minor now available to students

NC State now offers a brewing science and technology minor to undergraduate students. Previously, only an introduction to brewing course was available. According to Sebastian Wolfrum, a lecturer in the food science department and owner of Epiphany Craft Malt in Durham, the University established funding for the minor after signing an agreement with New Belgium to produce NC State’s branded lager Old Tuffy, which is sold at Carter-Finley Stadium and other various places across Raleigh.

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Brewing the Next Generation of Beer Experts

With more than 380 breweries and brewpubs and counting across the state, North Carolina’s brewing industry is booming. SmartAsset’s most recent annual beer study ranked Asheville the fifth-best city in the nation for beer based on several factors, including the total number of breweries and breweries per 100,000 residents. Wilmington and the Triangle area are also expanding their brewery options.

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A How-To Manual on the Science of Making Good Beer

People have been making beer for thousands of years, and we have amassed a tremendous amount of knowledge on how to do it well. Over time, the art of brewing has evolved into a science that encompasses chemistry, microbiology and familiarity with various pieces of equipment that most people have no experience with.

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