Calling all beer brewing enthusiasts! EOI has been extended until 9 August for our Science of Brewing competition.

We are holding a beer brewing competition for home brewers and fermentation and beer accreditation students to create a brew in the name of science!

This is an opportunity to brew your best beer and put it to the test to discover what our electronic tongue (e-tongue) has to say after performing a rigorous taste assessment!

Samples must be submitted to Launceston’s Saint John Craft Beer by Friday 16 August 2024 - open daily from 12:00pm -10:00pm.

A community event will be held at Saint John Craft Beer on 24 August as part of National Science Week. The brews (not including homebrews) will be served on tap in the back-bar from 4-6pm and the public will be encouraged to vote for their favourite keg! The winner will a $500.00 prize voucher as well as the opportunity to brew a keg in collaboration with Paul Morrisson from Morrison Brewery!

We’re not able to have the homebrews available for public sample, and instead they will be put to the test by a panel of experts including Paul Morrison from Morrison Brewery, Will Horan from Du Cane Brewing and Kelsey Picard from the University of Tasmania and Science Made Beerable. The winning home brewer will receive a $300.00 prize voucher and a swag bag of products and merchandise from Hop Products Australia.

Stream 1 – Current or former students from the University of Tasmania’s Science of Brewing Operations or Undergraduate Certificate in Fermentation (maximum of 12 entries)

Put your creative caps on and brew a keg of beer. One 750ml sample of your brew must be delivered to Launceston’s Saint John Craft Beer by 16 August. Instructions about the keg delivery will be confirmed prior to the public event. Please complete the EOI for the entry.
The Tasmanian Institute of Agriculture (TIA) will analyse your brew using an e-tongue, which uses sensors to objectively measure taste including bitterness, astringency, sourness, saltiness, umami, richness, and aftertastes of bitterness and astringency. The results will be shared at the event on 24 August.
Saint John Craft Beer Bar will serve samples of your keg on tap in their back bar from 4:00 pm - 6:00 pm on 24 August. You will be reimbursed $50.00 towards your keg on event day. The public will vote for their favourite brew.
The winning brew will get the opportunity to create a brew in collaboration with Paul Morrisson from Morrison Brewery. The keg you craft with Paul will be served on tap at Saint John Craft Beer. After all it was a competition that started Paul on his brewer's journey!
NOTE: If brewer's are unable to make the event on the day a keg may still be submitted and results will be advised after the event.

Stream 2 - Homebrewers (maximum of 20 entries)

Provide two 750 ml samples of your finest home brew. The samples must be delivered to Launceston’s Saint John Craft Beer by 16 August.
The Tasmanian Institute of Agriculture (TIA) will analyse your brew using an e-tongue, which uses sensors to objectively measure taste including bitterness, astringency, sourness, saltiness, umami, richness, and aftertastes of bitterness and astringency. The results will be shared at the event on 24 August.
The best homebrew will be determined by a panel of judges including Paul Morrison from Morrison Brewery, Will Horan from Du Cane Brewing and Dr Matthew Fielding University of Tasmania /Science Made Beerable. The winner will be announced at the public event on 24 August.
The winning home brewer will receive a $300.00 prize voucher plus a swag bag of products and merchandise from Hop Products Australia. Raise a glass to that!

Please be aware we are currently seeking EOIs for the brewing competition. The EOI will close at 5:00 pm on Friday 16 August.

PLEASE NOTE IF YOU ARE BASED IN HOBART, WE MAY BE ABLE TO ARRNGE COLLECTION OF YOUR KEG. PLEASE EMAIL tia.comms@utas.edu.au for further information.

A separate event site will be live soon for the public to purchase tickets for the event on Saturday 24 August at Saint John Craft Beer.