International Centre for Brewing Science
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Brewing Science

Themes of research within the group include:

  • Development of high/ very high gravity fermentations 
  • Beer sensory quality and flavour stability 
  • Yeast stress and fermentation performance 
  • Malting process development and malting quality aspects of barley 
  • Use of brewery waste and lignocellulosic materials for bioethanol production 
  • Impacts of mixing on fermentation performance at industrial scale 
  • Increased malting and brewing process efficiency through reduction of energy and water inputs

Brewing Science

 

Brewers attending a workshop on wort production held at the University of Nottingham’s experimental brewing facilities at Sutton Bonington campus.
 
 

Key aims and expertise

The University of Nottingham is a centre of excellence for brewing technologies and research, based within the Division of Food Sciences. Our scientists work with the brewing industry to meet the challenges of the 21st century; researching novel process developments targeted towards increased sustainability, efficient resource usage and minimising waste or effluents. The approach is truly multi-disciplinary, providing new solutions by bringing together expertise in crop science, malting, brewing, engineering, novel materials and environmental science.

Current projects

Strategies Against Fusarium Effective in Malting Barley (SAFEMalt project) - COOK

Yeast stress and fermentation performance – POWELL

Testing the emotional response of consumers to beer - HORT

Significant results

  • The ‘at scale’ mixing system for fermentation we have been testing is now being trialled by many of the world’s major brewers.
  • The SAFEMalt project has clearly demonstrated the economic (yield) value to farmers of a T3 fungicide treatment for barley 
  • Yeast strains differ with regard to their genetic stability

Research team

Related research

Industrial Biotechnology

LACE

Events

Sorry, there are no upcoming events.

 

 

Brewing Science

The University of Nottingham
B24 Food Sciences, Sutton Bonington Campus
Loughborough, LE12 5RD


telephone: +44 (0) 115 951 6222
email:joanne.hort@nottingham.ac.uk