60 monthsProgramme duration
25,808 GBPTuition Fee/year
4Scholarships
SepStarting Month
Programme overview
Main Subject
Food Science
Degree
BSc
Study Level
Undergraduate
Study Mode
On Campus
BSc Brewing and Distilling provides you with the unique opportunity to gain a grounding in engineering and science and explore the mechanisms behind brewing and distilling at an undergraduate level. This is the only undergraduate programme of its kind in the UK, in which you can tailor and develop your STEM knowledge, skills, and background to the drinks and beverage industry and complete an industrial placement.
During your undergraduate studies, you’ll learn from a broad curriculum from a wide range of disciplines, including brewing and distilling, biology, process engineering, mathematics, beverage microbiology and biochemistry, food microbiology, bioprocessing, quantitative and qualitative analytical skills, with optional modules in business, accounting and finance, operations management, enterprise, and sustainable development. To develop your brewing and distilling subject knowledge, you’ll explore fundamental topics including, but not limited to, cereal science and technology, yeast science, microbiology, biochemistry, process technology, business studies, management, food safety, quality control and quality assurance, flavour assessment and analytical chemistry.
You will develop a sound basis in fundamental scientific and technological principles and learn to apply this in the context of malting, brewing, and distilling. You’ll explore the underlying principles, relevant defining concepts, theories and methods, the current state of knowledge and future development possibilities of the industries, whilst grasping the global, regional, and local contexts of malting, brewing and distilling. You’ll develop knowledge of policy, legislation, ethical, health and safety issues relating to the design, manufacture, marketing and sale of alcoholic drinks which will provide you with a plethora of knowledge and skills which you can directly apply to various roles in industry upon graduation.
The drink and beverage industry is continuously growing, and is becoming an increasingly important part of GDP. In Scotland alone, more than 11,000 people are directly employed in the Scotch Whisky industry, with a further 42,000 people indirectly employed by the industry. The growing demand for graduates with an understanding of brewing and distilling, will make you highly employable upon completion of the course.
You’ll gain hands-on experience by utilising our on-site brewery, distillery, and rectification laboratory to support your in-depth scientific learning. This will ensure you build the skills and expertise to perform successfully in industry and make you highly employable in all sizes of brewing, distilling and allied industries.
Our expertise
Your learning will be informed by the expertise of our research-active brewing and distilling scientists and academics. Teaching in Brewing and Distilling at Heriot-Watt began in 1903, which led to the establishment of the highly reputable International Centre for Brewing and Distilling (ICBD) in 1989. The ICBD has established itself as an excellent research centre, with close ties with the professional and industrial world of science, engineering, and technology.
The International Centre for Brewing and Distilling is a unique teaching and research facility which meets the needs of the brewing, distilling, and malting industries worldwide. You will learn directly from academics involved in this world leading research, whose work focuses on promoting excellence across five main research themes across the brewing and distilling industries:
- Raw materials
- Malting
- Process improvement
- Sustainability
- Biochemistry and microbiology
Beyond their academic careers, your teaching staff hold various positions of responsibility and authority throughout the industry, including roles on global and local drink companies’ boards and management teams, and on governmental bodies. As a result, your learning will be informed directly by the conversations staff are having both within the university, and outwith in the national and international beverage markets they represent. The teaching staff external roles will further help to improve the industry relevance of the programme, as they will adapt the course content accordingly based on current and predicted industry changes.
The research and industry focused nature of this undergraduate programme ensures your studies remain innovative and up to date with current and emerging trends.
Your Learning Environment
The BSc Brewing and Distilling programme is taught though a combination of lectures, tutorials, and laboratory practicals, allowing you to get to know and build relationships with your teaching staff, academics, and peers. You will be assessed by a variety of coursework, exams, and your dissertation, and will receive support and feedback throughout the programme.
During your studies, you’ll benefit from and have access to our specialist equipment, software and laboratories used by industry, including our on-site nano-brewery (2 HL), distillery, and rectification laboratory. You will have the opportunity to work on research addressing real-world problems, and work across disciplines to deliver practical solutions with global impact.
In your fourth year, you will complete a placement year within industry. This allows you to apply your knowledge of brewing and distilling science, and develop skills and experience within the workplace.
Outside of the classroom, there are various Brewing and Distilling related societies which provide the opportunity to meet likeminded people, gain insights into industry and career opportunities, and get involved in regular social events and networking events, including Brewing Society for those who enjoy brewing, drinking great beer or just like a good chin wag with fellow beer enthusiasts, Cocktail Society, and Whisky Society to enjoy regular tastings, listen to special guest speakers from industry and learn more about Scotch whisky.
Upon graduation, you will become a member of your own branch of Heriot-Watt’s graduate club, The Watt Club: Brewing and Distilling. This group of alumni were established in 1958 as Heriot-Watt University Former Brewing Students Association, and still gather annually in Edinburgh to network and to meet with new students. This offers you an excellent and informal opportunity to meet alumni working in the industry, grow your connections, and set you up for life after graduation.
Accreditation
The Chartered Institute of Brewers and Distillers (CIBD) offers MSc graduates the opportunity for exemption from the Diploma in Brewing or the Diploma in Distilling should they, later in their career, wish to undertake the CIBD Master Brewer or Master Distiller qualifications. Students from the programme can join the CIBD at a reduced student rate and can access the continuing professional development and networking organised by the CIBD.
Programme overview
Main Subject
Food Science
Degree
BSc
Study Level
Undergraduate
Study Mode
On Campus
BSc Brewing and Distilling provides you with the unique opportunity to gain a grounding in engineering and science and explore the mechanisms behind brewing and distilling at an undergraduate level. This is the only undergraduate programme of its kind in the UK, in which you can tailor and develop your STEM knowledge, skills, and background to the drinks and beverage industry and complete an industrial placement.
During your undergraduate studies, you’ll learn from a broad curriculum from a wide range of disciplines, including brewing and distilling, biology, process engineering, mathematics, beverage microbiology and biochemistry, food microbiology, bioprocessing, quantitative and qualitative analytical skills, with optional modules in business, accounting and finance, operations management, enterprise, and sustainable development. To develop your brewing and distilling subject knowledge, you’ll explore fundamental topics including, but not limited to, cereal science and technology, yeast science, microbiology, biochemistry, process technology, business studies, management, food safety, quality control and quality assurance, flavour assessment and analytical chemistry.
You will develop a sound basis in fundamental scientific and technological principles and learn to apply this in the context of malting, brewing, and distilling. You’ll explore the underlying principles, relevant defining concepts, theories and methods, the current state of knowledge and future development possibilities of the industries, whilst grasping the global, regional, and local contexts of malting, brewing and distilling. You’ll develop knowledge of policy, legislation, ethical, health and safety issues relating to the design, manufacture, marketing and sale of alcoholic drinks which will provide you with a plethora of knowledge and skills which you can directly apply to various roles in industry upon graduation.
The drink and beverage industry is continuously growing, and is becoming an increasingly important part of GDP. In Scotland alone, more than 11,000 people are directly employed in the Scotch Whisky industry, with a further 42,000 people indirectly employed by the industry. The growing demand for graduates with an understanding of brewing and distilling, will make you highly employable upon completion of the course.
You’ll gain hands-on experience by utilising our on-site brewery, distillery, and rectification laboratory to support your in-depth scientific learning. This will ensure you build the skills and expertise to perform successfully in industry and make you highly employable in all sizes of brewing, distilling and allied industries.
Our expertise
Your learning will be informed by the expertise of our research-active brewing and distilling scientists and academics. Teaching in Brewing and Distilling at Heriot-Watt began in 1903, which led to the establishment of the highly reputable International Centre for Brewing and Distilling (ICBD) in 1989. The ICBD has established itself as an excellent research centre, with close ties with the professional and industrial world of science, engineering, and technology.
The International Centre for Brewing and Distilling is a unique teaching and research facility which meets the needs of the brewing, distilling, and malting industries worldwide. You will learn directly from academics involved in this world leading research, whose work focuses on promoting excellence across five main research themes across the brewing and distilling industries:
- Raw materials
- Malting
- Process improvement
- Sustainability
- Biochemistry and microbiology
Beyond their academic careers, your teaching staff hold various positions of responsibility and authority throughout the industry, including roles on global and local drink companies’ boards and management teams, and on governmental bodies. As a result, your learning will be informed directly by the conversations staff are having both within the university, and outwith in the national and international beverage markets they represent. The teaching staff external roles will further help to improve the industry relevance of the programme, as they will adapt the course content accordingly based on current and predicted industry changes.
The research and industry focused nature of this undergraduate programme ensures your studies remain innovative and up to date with current and emerging trends.
Your Learning Environment
The BSc Brewing and Distilling programme is taught though a combination of lectures, tutorials, and laboratory practicals, allowing you to get to know and build relationships with your teaching staff, academics, and peers. You will be assessed by a variety of coursework, exams, and your dissertation, and will receive support and feedback throughout the programme.
During your studies, you’ll benefit from and have access to our specialist equipment, software and laboratories used by industry, including our on-site nano-brewery (2 HL), distillery, and rectification laboratory. You will have the opportunity to work on research addressing real-world problems, and work across disciplines to deliver practical solutions with global impact.
In your fourth year, you will complete a placement year within industry. This allows you to apply your knowledge of brewing and distilling science, and develop skills and experience within the workplace.
Outside of the classroom, there are various Brewing and Distilling related societies which provide the opportunity to meet likeminded people, gain insights into industry and career opportunities, and get involved in regular social events and networking events, including Brewing Society for those who enjoy brewing, drinking great beer or just like a good chin wag with fellow beer enthusiasts, Cocktail Society, and Whisky Society to enjoy regular tastings, listen to special guest speakers from industry and learn more about Scotch whisky.
Upon graduation, you will become a member of your own branch of Heriot-Watt’s graduate club, The Watt Club: Brewing and Distilling. This group of alumni were established in 1958 as Heriot-Watt University Former Brewing Students Association, and still gather annually in Edinburgh to network and to meet with new students. This offers you an excellent and informal opportunity to meet alumni working in the industry, grow your connections, and set you up for life after graduation.
Accreditation
The Chartered Institute of Brewers and Distillers (CIBD) offers MSc graduates the opportunity for exemption from the Diploma in Brewing or the Diploma in Distilling should they, later in their career, wish to undertake the CIBD Master Brewer or Master Distiller qualifications. Students from the programme can join the CIBD at a reduced student rate and can access the continuing professional development and networking organised by the CIBD.
Admission Requirements
Standard entry requirements
- Highers AABB (over two sittings). Must include Maths and one of Biology, Human Biology or Chemistry, with one required subject at A. OR -
- Highers AABBC (over two sittings). Must include Maths at C, and one of Biology, Human Biology or Chemistry at A.
- A-Levels BBC. Must include Maths and either Biology or Chemistry, with required subjects at BB.
- International Baccalaureate 29 points. Must include Maths and either Biology or Chemistry, with both required subjects at Higher Level 5.
- BTEC Extended Diploma DMM. Must be relevant science subject including sufficient Maths, and Biology or Chemistry.
- HNC A in graded unit. Must be relevant science subject including sufficient Maths, and Biology or Chemistry.
- HND AB / BA in graded unit. Must be relevant science subject including sufficient Maths, and Biology or Chemistry.
Minimum entry requirements
- Highers BBBC (over two sittings). Must include Maths at C and B in one of Biology, Human Biology or Chemistry.
- A-Levels BCC. Must include Maths and either Biology or Chemistry, with one required subject at B.
- International Baccalaureate 28 points. Must include Maths and either Biology or Chemistry, with both required subjects at Higher Level 5.
- BTEC Extended Diploma MMM. Must be relevant science subject including sufficient Maths, and Biology or Chemistry.
- HNC B in graded unit. Must be relevant science subject including sufficient Maths, and Biology or Chemistry.
- HND BB in graded units. Must be relevant science subject including sufficient Maths, and Biology or Chemistry.
Tuition fees
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Application requirements
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