Research in Brewing & Distilling
Master of Science by Research Scholarship available
The ICBD is a major division of the School of Life Sciences at Heriot-Watt University. Consequently the research programme emphasizes the biochemical and microbiological aspects of brewing and distilling, especially cereals, including malting, and fermentation.
In addition to academic staff, the ICBD employs postdoctoral, postgraduate, and technical staff. Visiting researchers are also very welcome. A small part of the research is carried out as short projects by students who are studying for the BSc, Diploma and MSc qualifications in Brewing and Distilling.
Funding for research has come from a variety of sources, including the Biotechnology and Biological Sciences Research Council, Government Departments (such as DEFRA), the European Commission, the Scotch Whisky Research Institute, and industry, including Suntory, Heineken, and Allied Distillers. The ICBD, through its Research Committee, actively seeks the advice of industry on the direction that its research should take. Collaboration with industry (through cooperative grants, for example) is a high priority at all levels in the research programme.
The ICBD has its own research laboratories within the School of Life Sciences at Heriot-Watt University. At the same time, the ICBD can draw on facilities elsewhere in the School and the University (such as the Library and Computer Services). The micromaltings have been expanded to allow the production of sufficient raw materials for up to a 200 litre brew-length. The experimental plant includes three brewing vessels which can be used for the production of ale or lager wort, and malt or grain distillers mash, from a variety of raw materials. The fermentation and conditioning tanks are designed for beer or spirit production. Green beer can be cask matured, and there are also facilities for filtration together with a bright beer tank and equipment for bottling and kegging. Two pot stills, each of 20 litre capacity, are also part of the production facilities. A full range of analytical equipment lies alongside the experimental plant in neighbouring laboratories, and there is a newly developed sensory suite. A greenhouse is also available.
In the 2001 Research Assessment Exercise, work from the institute, submitted under the Food Science and technology category, was graded 4 (out of 5).
For details of studentships or visiting research opportunities, please contact Professor Paul Hughes.
For further information on the Centre's research please see our Research Newsletter.
If you would like to fund future research or carry out any research or testing, please contact Professor Paul Hughes.
Further details of selected projects currently ongoing at the ICBD may be found below:
 | Molecular dynamics simulation of barley LTP-1 adsorption at fluid interfaces |
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The molecular dynamics simulation of protein adsorption has focused on the barley lipid transfer protein, LTP-1 which is important...more |
 | Development of an analytical bitterness sensor |
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Many of the analytical measurements that are made in the brewery measure a property of the substances of interest that are...more |
| The implication of barley grain dehydration for its viability. |
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Dehydration of barley grains during development is a natural part of the process of seed production. Such stress however has...more |
| The activity and role of malt limit dextrinase in determining brewers’ and distillers’ wort fermenta |
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The degradation of starch during mashing is key to determining the production of fermentable sugars. Limit dextrinase...more |
| The influence of high gravity brewing on beer stability. |
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High gravity brewing is a process that has a positive influence on brewing and fermentation capacity. There are a number of...more |
| Influence of post-fermentation centrifugation on yeast stability. |
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Although centrifugation in breweries has many operational advantages we have shown that its effect on yeast and beer quality is...more |
| Characterisation of fermentable substrates for bio-ethanol production. |
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This project has focussed on both sugar juice from beet and wheat. The wheat project has concentrated on the conversion of...more |
| The impact of colour adjustment on beer flavour stability |
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Enhanced oxygen control in modern brewhouses can often result in final beers with a lower colour than anticipated. However, the...more |
