Introduction to Brewing Short Course
Introduction to Brewing Residential Short Course 6-11 November, 2009
Massey University will hold a short course in brewing at its Palmerston North campus in November 2009. Participants will live in. The course will start on the evening of Friday 6 November for those who can make it, and finishes at 5.00pm on Wednesday 11th November.
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 offer 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.
We encourage all participants to live in - accommodation is twin-share at the Massey Institute of Sport and Rugby just a 500m walk from the microbrewery.
The weather in Palmerston North in early November can be variable. Temperatures may get as low as 4°C overnight and may get as hot as 21°C during the day. A typical day ranges from 6°C to 17°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 fee for the course will be $2,250 including GST. The fee for accommodation (bed and breakfast) will be $350 including GST.
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. Cancellations after 16 October may incur a cancellation fee.
Provisional Program Details
| Friday |
| 6.30 - 7.30pm | Introduction |
| 7.30 - 8.00 | Dinner |
| Saturday |
| 8.30 - 10.30 | Brewing Raw Materials 1 |
| 10.30 - 11.00 | Morning tea |
| 11.00 - 12.30 | Brewing Raw Materials 2 |
| 12.30 - 1.30 | Lunch |
| 1.30 - 3.00 | Barley, malting and malt |
| 3.00 - 3.30 | Afternoon tea |
| 3.30 - 5.00 | Process aids |
| 5.30 - 6.00 | Dinner |
| 7.00 - 8.30 | Hops and hop utilisation |
| Sunday |
| 8.30 - 10.00 | Brewing process engineering 1 |
| 10.00 - 10.30 | Morning tea |
| 10.30 - 12.00 | Brewing process engineering 2 |
| 12.00 - 1.00 | Lunch |
| 1.00 - 6.00 |
Group 1
Maltings visit
Sensory evaluation 1 |
Group 2
Brewery practical |
|
| 6.30 | Dinner |
|
| Monday
|
| 8.30 - 10.30 | Wort Production |
| 10.30 - 11.00 | Morning Tea |
| 11.00 - 1.00 | Fermentation and Sensory 2 |
| 1.00 - 2.00 | Lunch |
| 2.00 - 7.00 |
Group 1
Brewery practical |
Group 2
Maltings visit
Sensory evaluation 1 |
|
| 7.30 | Dinner |
| Tuesday |
| 8.30 - 10.30 | Yeast and spoilage organisms |
| 10.30 - 11.00 | Morning tea |
| 11.00 - 12.30 | Post fermentation principles |
| 12.30 - 1.15 | Lunch |
| 1.15 - 3.00 | Hygiene and sanitation in the Brewery |
| 2.00 - 6.00 | Sensory evaluation 3 |
| 7.00 | 7.00 |
| Wednesday |
| All day | Brewery visits |
| 5.00pm | Finish |
|
Links
Cats Meow 3 - home brew recipies.
Beer Calculus - homebrewing recipe calculator.
Contact / Registration
For registration or any enquiries please contanct:
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 064 6 356 9099 ext 81422
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