Brewing and Distilling with Entrepreneurship Heriot-Watt University

Overview

The programme will give you the skills to assess and address both technical and entrepreneurial challenges as they arise in the malting, brewing and distilling industries.  

You’ll learn a broad range of subjects, from malting, brewing and distilling science and chemical engineering to optional units in business studies and production management, to set you up for a variety of careers including malting, brewing, and distilling production, sales, marketing, and technical sales. 

Through the master’s programme, you’ll explore the underlying principles, relevant defining concepts, theories, and methods of the malting, brewing and distilling industries whilst understanding the current and emerging characteristics of and problems faced by industry. You’ll explore the global, regional, and local contexts and structure of industry, and be made aware of the political, legal, ethical, health and safety issues in producing, selling, and marketing alcoholic drinks and beverages.  

You’ll have the opportunity to learn from a comprehensive course structure, whilst also choosing optional courses to customise your learning based on your interests and goals. You’ll develop a broad spectrum of expertise, covering topics in cereal science and technology, yeast science, microbiology, biochemistry, process technology, business strategies, management, food safety, quality control and quality assurance, flavour assessment, and analytical chemistry. You’ll explore policy, legislation, ethical, health and safety issues of concern as they relate to the design, manufacture, marketing, and sale of alcoholic drinks within the brewing and distilling industry.  

Beyond brewing and distilling practical and legislative skills and knowledge, you can gain key business insights which will allow you to work in managerial and professional services within industry. You’ll have the opportunity to choose optional units and explore the fundamental business areas of management, accounting and finance, sustainable development, operations management, and enterprise which can set you up for a wide range of roles and careers upon graduation.  

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 know-how to perform successfully in industry and make you highly employable in the quickly developing craft brewing and distilling industries upon graduation.  

Your Student Experience

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 

The research relevance of this postgraduate programme ensures your studies remain innovative and industry focused. 

Your learning environment  

The MSc Brewing and Distilling with Entrepreneurship 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 evaluated by a variety of assessments, including coursework, your dissertation, and in some cases exams, 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. 

Outside of the classroom, there are various Brewing and Distilling and business 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.  

Graduates of the programme will become members of their own branch of The Watt Club, known as 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 providing an excellent but informal opportunity to meet alumni working in the industry. 

You’ll have the opportunity to focus on the areas of brewing and distilling, entrepreneurship, and bioscience that interest you the most. You can customise your degree to match your specific interests or desired career pathway by studying seven mandatory courses and choosing one further option from beverage microbiology and biochemistry, foundations of energy, and introduction to process technology.  

In semester three, you’ll analyse a particular brewing and distilling industry-based problem or topic in depth through your research project/dissertation. You’ll be required to demonstrate your mastery of the subject area by designing, planning, and conducting a piece of original research applied to the brewing and distilling sector. You may also have the option to work with an industrial collaborator on your dissertation, and many recent MSc Brewing and Distilling projects have been collaborations between industry and students. 

You can choose whether to study the programme full-time or part-time. This flexibility allows you to fit your postgraduate studies around your lifestyle. You can begin the programme in September, and the full-time course will last 12 months full time or 24 months part time. If you decided to study part-time, you register for two courses per semester and progress to the dissertation at the end of your second year.

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.

Accreditation

The Institute of Brewing and Distilling (IBD) offer MSc graduates the opportunity for exemption from the Diploma in Brewing, or Diploma in Distilling should they wish to undertake the IBD Master Brewer or Master Distiller qualification. Students can join the IBD at a reduced student rate and can access continuing professional development and networking opportunities organised by the IBD.