Brewing and Fermentation Implementation

Hospo, Food & Tourism

Learn to produce commercially viable brewed and fermented beverages using New Zealand industry best practices and understand production and planning techniques in beverage manufacturing.

NZ$1,295

inc GST

Enquire about international pricing


This course starts anytime

(15 Credits)


In-person study

Face-to-face learning in a physical classroom setting

Lincoln University, Lincoln

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Apply NZ industry best practice in beverage production

Apply New Zealand industry best practice to produce a new and/or novel brewed and/or fermented commercially acceptable beverage.

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Critique industry production and regulatory environment

Critique the existing production and regulatory environment of brewed and/or fermented production in New Zealand.

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Evaluate factors affecting product quality

Evaluate the relationships between production practices, system variables, and final product quality.

What You're Signing Up For

This course guides students through the process of producing new and/or novel brewed and fermented beverages using best industry practices in New Zealand. It covers commercial production, regulatory environments, and planning techniques required in beverage manufacturing. Students will gain practical and critical evaluation skills associated with commercial beverage production.

Course Content

  • Commercial production of brewed and fermented beverages
  • New Zealand industry best practices
  • Production and planning techniques for beverage manufacturing
  • Regulatory environment of fermented beverage production in New Zealand
  • Quality control and assessment of beverage products

What you need to know first

FERM-302: Brewing and Fermentation Design

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What sort of industry will this job lead to

  • Food & Beverage

  • Hospitality

  • Brewing

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Future employment opportunities might be

  • Brewer

  • Fermentation technologist

  • Beverage production planner

  • Quality assurance in beverage industry