2 October 2013 One for the road, to graduation

With a history extending as far back as the 5th millennium BC it’s thought to be one of the oldest beverages produced. The monks of the Middle Ages manufactured large quantities of it for travellers and pilgrims. It’s been used to treat diseases, offered as a sacrifice to the gods, immortalised in verse, and goes well with Friday night’s fish and chips or Saturday night’s test match.

It’s beer, and now, in a New Zealand first, how to make it is part of a university science degree.

It’s all part of a new Lincoln University biochemistry course called Principles of Malting and Brewing. The intermediate level bachelor degree course studies the scientific process of turning barley into malt and malt into beer.

“This is a unique offering in the university space,” says Lincoln University Professor of Food Science, Charles Brennan. “While Lincoln University has a long tradition in viticulture and oenology, this is something quite new as a science offering anywhere in New Zealand.

“However, while there is a lot of fun to be had with this course, it is a robust science-based course with real industry application. Students learn the biochemical pathways of turning grain to alcohol, but they also explore the chemistry behind adding subtle flavours or aromas to produce a unique product with commercial potential,” says Professor Brennan.

“The course marries the art of brewing with the science of fermentation theory. It’s very hands-on, with the students taking ownership of the brewing process from beginning to end,” he said.

A micro-brewery was established on campus with the siting of the research and development equipment from Steve Gebbie and Thief Brewery. Several brews have already been produced, with Friday’s tending to be the day when the final product is collected in a partnership between industry and academia.

So far the students have been brewing a range of American pale ales, some Belgium beers, and even a syrupy oat stout with caramel and coffee flavours, all under the watchful eye of University technician Leo Vanhanen.  The aim is to teach students how different combinations of malts and hops can give beer its unique colour and flavour.

The course has 25 students. One of those students, Lyn Carmichael, has found the course a great way to study biochemistry.

“The lectures have been really interesting and inspiring, and the brewing sessions are awesome. Just the wonderful smells while we are brewing draws people in to come and investigate what we are up to,” says Lyn.

“There are lots of interesting and positive things happening in the craft brewing industry in New Zealand. I would encourage anyone interested in boutique beer to look at this course. It’s a great opportunity to learn a different trade as well as get an insight into another industrial application within the food industry,” she said.

Just halfway through its first semester the course is already attracting interest from the brewing and malting industry for its research and development potential. The University itself is also considering ways of using this course as a platform for growing its cereal research.