Source: John Hart, FARM PROGRESS, 10/15/20


Born and raised in Germany, Sebastian Wolfrum began his career in brewing in 1997  at Avinger Brewery in Aying, Bavaria, Germany, close to his childhood home in Munich, earning his certification as a brewer and maltster in 1999. At Ayinger, Wolfrum worked in all aspects of the brewing operation, including malting, distribution and fermentation. The brewery began in 1877 and grew its own barley right outside town. It operated a malthouse inside the brewery to process the grain until recently — and as most brewers — then contracted malting of their barley with larger malthouses which then sent it back to Ayinger to use in their beers.

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