Brewing and Fermentation course gets student brews in local pubs

The major is now three years old and had its first batch of graduates recently, sending a wave of potential new brewers with real experience out into the industry.

Each student gets to design and brew their own beer recipe, then has the chance to collaborate with real breweries for larger scale production.

For Jannawie Adhikari, that meant creating a lower alcohol hazy IPA — her favourite kind — highlighting a unique New Zealand hop.

Her beer, ‘Walking on Sunshine’, was brewed and sold at The Laboratory, a local craft brewery and restaurant in the heart of Lincoln township. Five-hundred litres of the drink were brewed and sold.

Jannawie really enjoyed the brewing process and was proud to see locals enjoying her beer.

“I’m very happy with it. Having my final product on tap is just amazing.”

Her beer was brewed using a single hop — the New Zealand grown Nectaron. It’s known for a distinct tropical fruit flavour.

“I wanted to highlight that, so used pineapple to bring out more of that flavour.

“It feels really good. I really enjoyed the process of creating my own recipe”

Laboratory Head Brewer Mark Waller said the fruity, approachable beer was a valuable addition to the bar’s lineup.

“I really enjoy the connection with Lincoln University’s Brewing and Fermentation programme. It allows the students to come in and experience a commercial setting and really get the full spectrum of brewing — from grain to glass.

“That connection is quite unique and community centric. It allows me as a brewer to pass on knowledge and the passion I have to students."

Caleb Orchard’s ‘Apple Pie Ale’ was sold across Lincoln University’s bars. His practical experience in the brewery has helped secure him a full-time brewery assistant position at Cassels Brewing Co in Christchurch.

Caleb came to Lincoln with dreams of making wine. He enrolled in Viticulture and Oenology, but realised he didn’t enjoy working with horticulture. When the Brewing and Fermentation major opened up he changed major.

“It still had the focus on alcohol that I’ve wanted to do since high school, but closer to what I liked doing.”

Changing major was no problem, as he had already covered many of the same courses during his Viticulture and Oenology studies. In total he only had to do one extra course.

Caleb’s brief time in the industry has shown him just how valuable having practical experience is.

“It gave me a strong foundation of knowledge and how to solve problems. There’s always going to be issues that arise and I could bring that experience into the brewery.”

For his Apple Pie Ale, the biggest problem was trying to find the right balance of spices.

“You either couldn’t taste it, or it had this bitter cinnamon taste that was just too strong.”

Because the spice ratio was so low, every small change drastically altered the taste of the brew. It took time to achieve the perfect recipe.

It was Lincoln University’s strong industry connections that introduced Caleb to Cassels. The brewery needed a new assistant, so the head brewer contacted Lincoln’s brewing and fermentation department asking for applications. He secured a short-term position and is now staying on full-time.

That wasn’t his first time in the Cassel’s brewery. The Christchurch brewery was one of many his class visited as part of their studies.

“The field trips and all the brewery visits we did were great. It was such a great experience seeing real breweries and talking to real brewers.

“It’s really cool working in a place that I went and visited.”

Brewing and Fermentation lecturer Dr Leo Vanhanen said now is a great time to get into the industry.

“There’s never been more breweries in New Zealand than now. The industry is looking for well-educated young people."

There was demand for jobs outside of the brewery too, such as management and working on hop farms.

“The scope is really wide.”

Interested in making your own beer? Check out our Bachelor of Science - Brewing & Fermentation Major.