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Monash Brewlab Newsletter Vol.14


The Monash Brewlab team has continued to work hard during exams, even brewing their first Vienna Lager! Lagers are clean and crisp, with pale lagers the most widely consumed commercial beer. This style of beer ferments at lower temperatures compared to ale styles, even using different types of yeast!

The team had the honour of visiting Future Mountain and touring the brewery. The amazing brewers enjoy experimenting with different fermentation techniques, with dedicated areas for spontaneous fermentation and kettles for sour styles. The experimentation continues with barrel aging and barrel fermenting, imparting unique flavours to their fantastic brews. 



We caught up with Brigitte and asked her a couple of questions so that YOU can get to know her better!

Role: Brew Keeper, Technical Department

Studies: Bachelor of Chemical Engineering and Pharmaceutical Science 

What has been a highlight from being part of BrewLab?

"The highlight of being in BrewLab would have to be learning the technicalities and chemistry of brewing beer. It’s interesting to see how small things like the type of yeast used or the amount of hops has a big impact on things like the flavour, colour and texture of the beer." 

How has being a part of BrewLab complemented your studies at Monash?

"Being part of BrewLab has allowed me to gain more technical experience working in a food lab which I would not have been able to do if I hadn’t joined. I have an interest in going into the wine or beer industry when I graduate  and these skills complement my further goals."



A quick insight into the goings-on of our lab over the last week.

The Pumpkin Imperial Ale and Citronium Pale Ale are almost ready for bottling!



A showcase of BrewLab's favourite beer from the week.

Mr. Banks Oatmeal Stout

This oat filled stout is layered with dark malt and American Hops. With a rich chocolate aroma, this beer is a “pleasure for all the sense’s!”

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