Later, if the polytechnic hit its production targets, its brews might be retailed locally.
The brewery might even become a ``destination cellar'' and gate sales might be offered.
"At this stage it's really about getting everything running. It's still a bit of a work in progress really.''
The commercial component of the brewery was important, as one of the major aims was to make students work-ready.
"We'd certainly like to turn a profit.
"We need to do commercial production because the graduates have to be able to brew in the real world.''
Three different qualifications would be offered through the brewery - the New Zealand certificate in brewing (level 4), the New Zealand certificate in brewing (level 5) and the New Zealand diploma in brewing (level 6).
Mr Huffadine hoped for about 15 students for the first cohort.
elena.mcphee@odt.co.nz