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Hops from Nelson, well-water from Palmerston North and brewing equipment from across the industry have combined to produce the first micro-brewed beer on a New Zealand University campus.
The microbrewery at the School of Engineering and Advanced technology at Massey university was opened yesterday.
Professor Richard Archer, who championed development of the brewery, said while the brew adhered to ancient Bavarian brewing laws, the result was uniquely Kiwi.
"This limits the ingredients to water, malt, hops and yeast. The water is well-drawn, the malt donated by ADM Maltings in Marton and three varieties of hops all from Nelson," he said.
"It's not perfect, but not bad for the first time."
Professor Archer said the brewery was a teaching facility for process engineering students and brewery and beverage technology students - but would also provide a social environment for staff and students.
Professor Richard Anderson, pro vice-chancellor of the College of Sciences, said micro brewery research had a place in mainstream science.
"And with the Food and Beverage Task force and the FastForward science funding recently announced the timing is perfect for the brewery to contribute further to New Zealand's economy."
Professor Archer said the brewery could also be used to produce wine. "And what would be rather nice one day is to develop an ale using barley grown on Massey farms on the land around the university and to process the malt right here."
In future, brews like Vet Pond, a dark, brown ale, or Palmy Winter, a lager, could be produced, he added.
The brews won't be sold for money but groups will be able to club their money to buy the steam, malt and excise needed, contributing their labour and sharing the finished product - be it good or bad.
