Brewing Short Course

Residential Short Course

This course is now fully subscribed and if you missed out we look forward to welcoming you on the 2012 course.

Massey University will hold its third short course in brewing at the Manawatu (Palmerston North) campus in November 2011. Participants will live in.

The course will be run by the University of Ballarat's™ Dr Peter Aldred and Dr Frank Vriesekoop. Ballarat have been teaching brewing since 1971 and offers this short course along with a Graduate Certificate and a Graduate Diploma in Malting and Brewing.

Who should attend?

The course is designed for

• New graduates entering the brewing industry
• Suppliers to the brewery industry.
• Craft brewers seeking to further their skills.
• Aspiring micro-brewers with an interest in and awareness of brewing processes.

The short course consists of

• Some formal and informal discussions.
• Brewing practicals and demonstrations.
• Field trips.
• Lectures from Ballarat, Massey and industry staff.

The Massey Microbrewery

Participants will use the 200L Microbrewery at Massey University. The brewery comprises a brew house plus an area of 10 independently temperature-controlled unitanks.

Registration

The registration fee for the five-day intensive course includes most lunches, dinners, morning and afternoon teas, the course dinner and lecture material.

The weather in Palmerston North in August is variable. A typical day ranges from 2°C to 12°C. Average humidity is about 75% and wind speed 15km/hr. One day in three will rain - on that day 4.5mm will fall on average. Be prepared for variability.

The course will be restricted to the first 16 students to enrol and pay their fees. Massey University reserves the right to cancel or reschedule a course because of insufficient numbers.

Provisional Program Details

 

Thursday 6.30 - 7.30pm Overview -The brewing process 7.30 - 8.00 Dinner Friday 8.30 - 10.30 Brewing water and minerals 10.30 - 11.00 Morning tea 11.00 - 12.30 Malt & brewing adjuncts 12.30 - 1.30 Lunch 1.30 - 3.30 Barley, malting and malt 3.30 - 4.00 Afternoon tea 3.30 - 5.30 Hops and hop porducts 5.30 - 6.30 Dinner 7.00 - 8.30 Sensory 1 Saturday 8.30 - 10.30 Wort production 10.30 - 11.00 Morning tea 11.00 - 12.00 Brewing design 12.00 - 1.00 Lunch 1.00 - 6.00 Group 1 Maltings visit Group 2 Brewery practical 6.30 Dinner

Sunday 8.30 - 10.30 Brewing process engineering 10.30 - 11.00 Morning Tea 11.00 - 1.00 Yeast and fermentation; Sensory 2 1.00 - 2.00 Lunch 2.00 - 7.00 Group 1 Brewery practical Group 2 Maltings visit 7.30 Dinner Sensory evaluation Monday 8.30 - 10.30 Post fermentation principles & process aids 10.30 - 11.00 Morning tea 11.00 - 12.30 Spoilage organisms 12.30 - 1.15 Lunch 1.15 - 3.00 Hygiene and sanitation in the Brewery 2.00 - 6.00 Sensory evaluation 3 7.00 Dinner Tuesday All day Brewery visits 7.00pm Return to Massey University

Participants of the 2010 Brewing Short Course

Links

Cats Meow 3 - home brew recipies.

Beer Calculus - homebrewing recipe calculator.

Contact / Registration

For registration or any enquiries please contact:
Institute of Food, Nutrition and Human Health
Massey University PN452
Private Bag 11 222
Palmerston North 4442
New Zealand

Lee-Anne Hannan L.J.Hannan@massey.ac.nz Ph: + 64 6 356 9099 ext 81416 Fax: + 64 6 350 5657

Allan Hardacre A.Hardacre@massey.ac.nz Ph +64 6 356 9099 ext 81422

Page authorised by Head of Institute
Last updated on Thursday 23 June 2011