He's milled grain, mixed malt, and the beer he brewed has been sold on tap at several Sydney pubs.

Mr Raymond-Jones developed his own beer recipe during an internship with craft beer brewery Rocks Brewing Co. The resulting ale, a dubbel dubbed The Young Plump Monk, has proved popular with patrons.

"It's 6.8 per cent so it's pretty boozy," Scott Morgan, head brewer at Rocks Brewing Co, said. "It creeps up on you when you have a couple."

Mr Raymond-Jones, 23, a fourth-year student, will be part of the first cohort to graduate from the University of Sydney with a new degree in food and agribusiness.

His three-month internship involved him in all aspects of the business, Mr Morgan said. "The only thing he didn't do was drive a forklift."

Maria Taranto, the internship co-ordinator for the university's Bachelor of Food and Agribusiness, said an industry placement, undertaken as a compulsory unit of study at the end of third year, was "invaluable for our students just to see what happens in the industry and where they might fit".

Other students completed internships in areas including production, logistics, marketing and banking, Dr Taranto said.

"It ensures they get a very broad experience of what it takes to design, develop, produce, market and sell ... a product. There are no limits to where these students can go."

Mr Raymond-Jones said he arrived at the Alexandria brewery with a good understanding of the process, having made his own beer at home in his late teens.

It was like "home brewing on a massive scale", he said. "In essence, you're just upscaling the beer."

His recipe included the yeast used for a wheat beer and seven different specialty malts, yielding a beverage he described as having toffee, fruitcake and biscuit flavours.

"I wanted to go for a Belgian-style abbey ale," said Mr Raymond-Jones said, who relished the opportunity to use his knowledge of microbiology and food biochemistry in the brewery.

"You're seeing all the theory you've learned used in a practical process," he said. "It's quite fascinating."

The brewery sold some of Mr Raymond-Jones's test batches over the bar before producing 30 kegs of The Young Plump Monk as one of its seasonals. It was served at select Sydney pubs and is still on tap at the Rocks Brewery Bar.

"It has a lot of the traditional hallmarks of a good Belgian beer, so you've got the yeast flavour, as well as the colour and lots of body," Mr Morgan said. "It's doing really well."

Mr Raymond-Jones said it was a proud moment when his beer was poured.

"It's a home brewer's dream, in a way," he said. "You can go to the bar with your friends and say, 'I made that beer'."