Last week, I revealed that Sean Lilly Wilson, Chief Executive Optimist of Fullsteam Brewery in Durham, North Carolina, had been invited to serve on the Government Affairs Committee of the Brewers Association. Anna Lockhart, Executive Director of the North Carolina Brewers Guild, subsequently told me that Natty Greene’s Director of Brewing Operations, Sebastian Wolfrum, also is a member of a Brewers Association committee. I contacted Wolfrum and asked him a few questions about his service on the Brewers Association’s Brewpubs Committee.

[Questions and answers edited for clarity.]

Q: Briefly describe your path to Natty Greene’s and what you do in your current role as Director of Brewing Operations.

A: Got started in brewing in my native Germany at the Ayinger Brewery in 1997. Began working for Natty Greene’s in 2006. Oversaw startup and expansion of production brewery and second brewpub. My responsibilities are every aspect of the beer side of the business.

Q: How were you invited to serve on the Brewpubs Committee of the Brewers Association?

A: Earlier this year, the BA established this new committee to work on better connecting and representing this largest and core group of the brewery membership. Our state guild got an email asking for suggestions for candidates to serve on the committee. I got suggested and accepted.

Q: Why do you think you were invited to serve on the Brewers Association‘s Brewpubs Committee?

A: Based on my involvement in starting the NC Brewers Guild since 2008 and getting it to be a fully functional organization, I had some good arguments going for me. Plus, Natty Greene’s runs two brewpubs, and I am helping other breweries and brewpubs to strive as they ask for assistance.

Q: What role does the Brewers Association‘s Brewpubs Committee serve?

A: We search for content for the annual New Brewer issue on Brewpubs, the BA Power Hour, and the Craft Brewers Conference. Plus, we look into improving the services the BA provides to this member group, as it is the least reached due to the workload compared to a production brewery, paired with the stretch between restaurant and brewery.

Q: How long will you be serving on the Brewers Association‘s Brewpub Committee, and do you have any specific goals you hope to accomplish while serving?

A: As this is the youngest committee, we are still exploring where we see the best fit to work as a group to improve things. We are on a facts and issues finding mission for now. The committee terms are not time limited.

Q: As you’re aware, Sean Wilson of Fullsteam was invited to serve on the Brewers Association‘s Government Affairs Committee. What does it mean for the North Carolina beer community to have two of its members serving on Brewers Association‘s committees, and how will the representation affect the North Carolina beer community?

A: Both Sean and I are very active in the NC craft beer community in our own ways. Regarding us two, I am sure this will only improve our abilities to be helpful and further the well-being of the community. The more you know…In general, both of us will help get NC beers more out into the country’s beer awareness. We are doing fairly well, but it will help tremendously to have North Carolinians serve on national committees.

Q: What is your favorite Natty Greene’s beer and why?

A: My go-to answer is always the Guilford Golden, as you should judge a brewer by the quality of his most simple beer. Those are the hardest to make and reflect not only a character of the brewery but the level of skill. Currently though, I am onto the Southern Pale Ale. We have taken a good three months now to change it up. It used to be filtered before it got packaged. Now, for aroma sake, we filter and then dry hop. It is hazy = hops and got a great fresh hoppy aroma, not bitter but thick and smooth Cascades.

Thank you to Sebastian for taking time out of his busy schedule to answer questions about serving on the Brewpubs Committee of the Brewers Association!