MSc in Brewing Science and Practice

Mastering the craft

May 1st, 2014

The University is tapping into our national appreciation of beer by introducing a new full-time Masters course in Brewing. The new course, MSc in Brewing Science and Practice, starts in September 2014 and will be based at the Sutton Bonington Campus, where extensive pilot brewing facilities were built in 2011.

The course will take graduate level scientists and train them for a career in the brewing industry. There will be a strong focus on teaching practical brewing skills, with the objective of developing technically competent and creative brewers who are able to innovate, problem solve and conduct scientifically robust trials
The science and engineering of brewing production will be studied at advanced level, providing in-depth technical knowledge and informed by the latest developments. The course will be taught by staff from the School of Biosciences with expertise in brewing and related sciences, together with invited contributions from specialist brewing practitioners.

Dr David Cook, Director of Brewing at the University, said: “You might say that the new course is being introduced due to popular demand. From experience of marketing our part-time Masters course in Brewing it became apparent that the duration and mode of delivery were suited to those already working in the industry.
Recent graduates wishing to pursue a career in brewing usually want to study on a full-time basis and to qualify for a Masters within one year. By recognising this gap in our offering, the concept of the new course was born.”

The new course will complement, and share some modules of study with, the internationally renowned MSc in Brewing Science. This three-year part-time program offers continuing professional development for brewers already employed in the industry and was introduced in 2006.

According to Professor Joanne Hort, SABMiller Chair in Sensory Science, Head of Brewing Science at Nottingham, there is growing recognition that the industry needs more highly skilled and talented brewers. She said: “There’s rarely been a better time to train for a career in brewing. Globally, beer volumes continue to rise, driven by strong growth in emerging markets. Even in mature markets, a resurgence in the craft brewing sector is fuelling increased demand for skilled and technically proficient brewers.”

Having moved to new purpose-built facilities in 2011, the brewing group at Nottingham host excellent pilot brewing facilities, including a micromaltings, 35 L Briggs-built brew-line and the 10 hL SABMiller Research Brewery.

The new programme starts with an introduction to the brewing process, its historical development and the range of beer styles which together comprise the modern beer market. It then proceeds to teach the practical, technical and engineering know-how required of a professional brewer in today’s industry. There is substantial emphasis on the development of practical brewing skills and the ability to brew beers, to specified style guidelines.

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