Let's Brew

A good brew is all-inclusive, from the science, the ingredients to the packaging. FermenTasmania, together with the University of Tasmania (UTAS) and the Institute of Brewing and Distilling (IBD) has created the course that will enrich your brewing skills.

FermenTas chair Kim Seagram is today breathing a sigh of relief. “This is the culmination of almost 5 years of work alongside UTAS and the Institute of Brewers and Distillers (IBD) in London to deliver what is only the beginning of a range of offerings for the Australian beer industry.”

Titled The Science of Brewing Operation, a pilot short course gets underway in November, and is delivered through a partnership with the UTAS and the IBD. Embedded in this course is the IBD General Certificate in Brewing content which will introduce the science that underpins the brewing process and the underlying brewery operations, including quality, health & safety, hygiene, engineering, and environmental management.

The course is part of the FermenTas education platform, which through collaboration with industry and educators is committed to creating opportunities within Tasmania for the skilled practice of everything fermentation. It is another step on the journey to put Tasmania on the map as a global centre for excellence in fermentation that underwrites the designation of Launceston (https://www.cityofgastronomy.com.au) and the region as a UNESCO City of Gastronomy.

Kim points out that the wine industry, with its rich history in Australia of excellence in education and training, from understanding the science behind the art of fermentation to the actual hands on making skills, has provided a platform on how to showcase global best practice.

We want to have a craft beer industry recognised for its global excellence in brewing…and distilling.  This Certificate in Brewing is only the beginning of a rich range of courses that will be offered in the future for anyone from the novice consumer to the Master Brewer and Distiller.  The Fermentation Hub, once constructed, will provide the venue for this hands on training, amongst other courses UTAS will be offering alongside FermenTas.

The Science of Brewing Operations comprises industry-led workshops, tutorial sessions and learning activities culminating in an award in Brewing Science and Operations. A starter towards a a future of Master Brewers to boost the local industry.

Learn more about the beer production process, from what goes in and how to make it look good when the brew leaves the brewery by registering your interest:

https://www.utas.edu.au/study/short-courses/science-of-brewing-operations

The University of Tasmania offers various short courses around fermentation so if cider is more your thing, the Cider Start Up Course is Australia’s first cider-making short course that combines science and business expertise to realise your own signature apple beverage.

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Other News:

The FermenTas website has undergone a facelift bringing together all our fermentation information on one site.

We spiced up Launceston last night at Saint John Craft Beer  with Taz Connell’s Firey Ferments, his wild range of hot sauces as part of the NORTH Festival. Thank you Taz for sharing your hot sauce insights and the chance to taste some delicious chilli ferments.

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FIAL is running an exciting new virtual program, facilitated by Barry McGookin, aimed at enhancing the innovation culture of SMEs within Australia’s food and agribusiness sector. FIAL’s Transforming Innovation Program, run over four weeks (one 90-minute session a week), is targeted at leaders, decision makers and owners of food and beverage businesses, to help them adapt and pivot innovation to make the most of the changing market place.

Starting Tuesday 25th October, business representatives that wish to participate in the Program can register here: https://www.fial.com.au/building-capability/transforming-innovation-program

We acknowledge today’s Aboriginal community on all of lutruwita, who are the custodians of this island, and we recognize their continuing connection to land, waters, and culture. Always was, always will be.

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