Key facts
Start date: April and November
Cost: Approximately $1,100 GST included
Duration: 2 days
Delivery mode: In person
Time commitment: 10 hours per day
Location: In person on the Manawatū campus
Overview
Massey University holds two-day brewing courses in both April and November.
You'll get a comprehensive introduction to brewing, including malts, hops, yeast and the process of making good beers. You'll also design and brew two beers as part of the course using our 200L microbrewery.
Enrolments are accepted throughout the year for these courses. Numbers are limited to 18 people per course.
The brewery course is 'hands-on' throughout and consists of:
- lectures from Massey staff
- brewing practical and demonstrations
- comprehensive manual and brew design software
- beer tasting.
If you're travelling to Palmerston North for the brewing course, we recommend accommodation for one night.
Who this course is for
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.
What you'll get
Course certificate on completion and two beers of your design.
Learning outcomes
- Understanding the chemistry of the brewing process.
- Understanding the role of malt, hops and yeasts in the craft of brewing.
- Understanding the fermentation process.
- How to design beers of predictable alcohol content, colour and bitterness.
- How to prevent faults in beers.
- Practicalities of making beer at industrial and hobby scale.
- Valuable networking.
Course content and structure
Provisional programme
Friday
| 8.30am to 9.30am | About the course |
|---|---|
| 9.30am to 10.30am | Introduction to brewing 1 |
| 10.30am to 11am | Morning tea |
| 11am to 12.30pm | Introduction to brewing 2 |
| 12.30pm to 1.30pm | Lunch |
| 1.30pm to 3.30pm | Hops, malts, adjuncts and yeasts |
| 3.30pm to 4pm | Afternoon tea |
| 4pm to 4.30pm | Sensory evaluation |
| 4.30pm to 5.30pm | Beer design |
| 5.30pm to 6.30pm | Dinner |
| 6.30pm | Beer tasting |
Saturday
| 8.30am to 10am | Brewing the beers |
|---|---|
| 10am to 10.30am | Morning tea |
| 10.30am to 12pm | Fermentation management |
| 12pm to 1pm | Lunch |
| 1pm | Troubleshooting and faults |
| 1pm to 6pm | Brewing continues |
| 6.30pm | Meal available |
Meet your facilitators
The course is run by staff from the School of Food Technology and Natural Sciences at Massey University.
The Massey University microbrewery
Our 200L microbrewery comprises a brew house plus an area of 10 independently temperature-controlled unitanks. As part of the short course, you'll design and brew two beers at the 50L and the 200L scale.
Microbrewery
Massey's microbrewery is used for teaching, research and commercial partnerships. The facility includes:
- 200L brew capacity
- ten 200L combined fermentation and conditioning tanks
- clean-in-place (CIP) system
- computer-based process control and data acquisition system
- plate and tube heat exchangers.
Registrations
The registration fee includes:
- morning and afternoon teas, lunches, and dinner on Friday night
- lecture materials
- brewing for two beers you have designed.
The course will be restricted to the first 18 students to enrol and pay their fees. Massey University reserves the right to cancel or reschedule a course because of insufficient numbers or other unforeseen circumstances.
To register your interest, please email Allan Hardacre at a.hardacre@massey.ac.nz
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