Science of beer investigated at microbrewery
"These are people from all around New Zealand who want to learn how to brew better beers." Lecturer Allan Hardacre
Beer enthusiasts from throughout New Zealand converged on Massey University to learn about the science behind making a good beer.
A New Zealand-first when they were introduced to Massey University in 2009, the two-day courses give brewers a chance to learn new skills and try their hand at different beer-making processes.
Food science and technology lecturer Allan Hardacre said the course, held at the Manawatu campus microbrewery on Friday and Saturday, always had a lot of interest from brewing aficionados.
‘‘These are people from all around New Zealand who want to learn how to brew better beers.’’
Hardacre said the course focused on the science behind the brewing process.
‘‘A lot of them are very good brewers but they don’t understand the process and what affects it in terms of the chemistry and the physics.’’
The brewers were provided with a better understanding of the role of malt, hops and yeast in brewing and took a close look at how the fermentation process worked.
Other topics covered included looking at how to design beers of predictable alcohol content, colour and bitterness, and the prevention of faults in beer.
Hardacre said the brewing equipment at the Massey campus was used regularly and was often used for test brews for commercial clients.
Course member Keegan Forrest, 21, who works at the Hawke’s Bay Brewing Company, said brewing was a family affair.
‘‘My family pushed me into it and I’ve loved it ever since.’’
He said he attended the course to learn more about the brewing process.
‘‘It’s one thing to be able to do it but it’s another to understand it all.’’
Learning about the biology of the yeast and malts was interesting, Forrest said.
Attendee Zoe Kane said she worked at a winery in Central Otago, but had a passion for microbrewing.
‘‘As a winemaker we really like making our own produce.’’
Kane said her dream was to have microbrewing at the winery so they could combine the two passions.