Sebastian Wolfrum
No Brewing Without Enzymes: The Biotechnology Behind Malting or Exogenous Process Additions, co-presented by Sebastian Wolfrum and Nicolai Staugaard Hansen
A comprehensive technical talk centered on the premise that no brewing exists without enzymes — the biotechnology behind malting or exogenous process additions. The session will delve into how enzymes are indispensable when working with alternative grains such as wheat, oats, rice, corn, and gluten-free options like sorghum and millet. These grains often present challenges in extract efficiency, lautering, and haze stability due to their differing carbohydrate and protein compositions.
This session will demystify the biochemical processes driven by these biological catalysts, exploring how inherent (where applicable) and strategically added exogenous enzymes (e.g β-glucanases, xylanases, amylases, proteases) are used to overcome the limitations of non-barley malts. Attendees will gain practical, actionable insights into understanding, controlling, and applying specific enzyme solutions to optimize brewing with alternative grains, unlock new flavor profiles, and enhance beer quality — regardless of the grain bill.
Sebastian Wolfrum, Brewing Science Lecture, NC State University; Executive Maltster, Epiphany Craft Malt
Sebastian Wolfrum is the founder of Epiphany Craft Malt in Durham, NC, where he provides an integrated regional supply to brewers and distillers. Born and raised in Germany, he earned his certification as a brewer & maltster with the Ayinger Brewery in 1999, where he continued working until 2005 before moving to North Carolina. In 2012, he added a certificate in distilling from IBD, London. From 2014 -2020 as the executive brewmaster at Capitol Broadcasting Company, Sebastian developed the Rocky Mount Mills Brewery Incubator and the Bull Durham Beer Co. Now, Sebastian teaches Brewing Science & Technology at NC State University.
