Wolfdog: Local Veteran Shares Hops from Around the World at Sandy’s First Brewpub

Wolfdog Brewing is a brewpub in Sandy and is led by Derik DeBoard, a master brewer with 12+ years of experience in all aspects of the beer brewing process. The business he started with Eric Brooks and a private financial supporter is in the final steps of acquiring a manufacturer’s license. Wolfdog has been producing great suds for the Sandy community since November 2025, utilizing other breweries to make a mark on the trade as they’ve earned their tavern license, liquor license and now manufacturing license.

​Wolfdog operates with five steel barrels producing around 155 gallons of beer a piece and six fermenters with a timeline of 10-75 days to produce the proper beer, depending on style and flavor. DeBoard’s influences are a beautiful mix of flavors and experiences. The primary influence he acquired in life was during a trip home from his third deployment as a Navy Corpsman (medic), after supporting combat with the United States Marine Corps in a Scout Sniper Platoon. Transition time spent in Kyrgyzstan introduced him to Czech pilsner. This, combined with tastes for Shiner Bach and Sierra Nevada, led to a passion for brewing during DeBoard’s transition into the ‘civilian’ life outside of service.

“DeBoard’s influences are a beautiful mix of flavors and experiences.”

DeBoard started by gathering experience with Uinta, working in packaging and then taking a greater position of responsibility working with Squatters and their complete brewing process. Squatters, in particular, spoke to DeBoard because their system for brewing was not fully automated at all levels, which still allowed for a brewer’s touch, sense and creative manipulation. DeBoard then elevated to Master Brewer at Strap Tank Brewing, coming full circle on his brewing knowledge and application experience. At this location, he helped them rise from 800 to 2,000 barrels a year and truly refined his skills.

At this time DeBoard reconnected with Brooks, a sniper he worked and deployed with for combat operations in Afghanistan. From this, they have been able to adapt combat skills, discipline, attention to detail and medical support to brewing. This combination, with the addition of a silent financial partner, led to Wolfdog Brewing, crafting unique and flavorful brews. Customers have often put idea requests in for new beers and with DeBoard’s brewing process, it has been simple to take requests and put them into reality. “Take anything and turn it into something fun,” DeBoard says.

“Customers have often put idea requests in for new beers and with DeBoard’s brewing process, it has been simple to take requests and put them into reality.”

Future movement for Wolfdog Brewery includes adding more to their flavors and hosting outdoor, closed street events. A lot of their flavors are more on the fringe compared to standard breweries and many of the Wolfdog Brewing hops originate from small areas in New Zealand. “I’m trying to produce beers with great hops that no one really knows about,” DeBoard states. Included with his innovative flavor choices are the restaurants within walking distance and a pet friendly eating and drinking patio space. Two of the local restaurants that offer food orders for Wolfdog customers are Mooyah Burgers and Thai Land, providing food 10 to 15 minutes within order placement from Wolfdog. There is also current work with the health department being done so that an outdoor smoker can be added to the Wolfdog patio to include smoked pulled pork and similar slow-cooked barbeque tastes.

Utah patrons are invited to try the brews and flavors of Wolfdog, with an added chance of meeting Comet, a husky-malamute-German shepherd-Timberwolf mix that can sometimes be greeted on-site, named after some of DeBoard’s favorite hops. Wolfdog can be visited at 9680 S State St in Sandy, and can be found at wolfdogbrewing.com and on Instagram @wolfdog_brewing.

Read more about Utah’s local food and spirits:
Beyond the Bar: How Shantelle Pace is Crafting Up Cocktails Through Online Mixology
Caputo’s: It Takes a Village to Create a Salt Lake Staple