Brewing and Distilling

Brewing and distilling is one of the world's oldest industrial practices, but it is also one that continues to attract serious scientific and commercial interest. The production of beer, whisky, gin, and other fermented and distilled beverages draws on chemistry, microbiology, biochemistry, and engineering, as well as on the craft traditions that distinguish the finest products. Understanding how fermentation works, how flavour compounds develop and change, and how production processes can be controlled to achieve consistent quality at scale requires a genuine interdisciplinary grounding.

At Heriot-Watt University in Edinburgh, a city with a deep association with Scotch whisky and a thriving brewing scene, this four-year full-time programme is unique in the UK as an undergraduate degree dedicated to brewing and distilling. You will develop a foundation in engineering and science alongside specific knowledge of the mechanisms of brewing and distilling, from malting and mashing to fermentation, maturation, and packaging. Heriot-Watt's Institute of Brewing and Distilling connections and the university's location at the heart of the Scotch whisky industry give the programme an unusually direct connection to professional practice in the sector.

You will develop scientific analytical skills, understanding of fermentation processes and flavour chemistry, practical production knowledge, and the ability to apply engineering and scientific principles to real production challenges.

Graduates pursue careers in breweries, distilleries, the wider food and drink industry, quality assurance, technical sales, and research. The global craft brewing and artisan spirits movements have created significant demand for scientifically trained professionals in new and established businesses alike. Postgraduate study in food science, fermentation technology, or related fields is a well-established continuation.