Our short brewing course is a comprehensive introduction to brewing, malts, hops, yeast, and the process of making good beers.

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


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


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


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.

Allan Hardacre

Senior Lecturer


School of Food and Advanced Technology
College of Sciences
Manawatū (Palmerston North)

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.


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.


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


We're affiliated with the Federation University in Ballarat, Australia. Dr Peter Aldred teaches advanced courses in the brewing of beer.
Federation University Australia

Federation University