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David Quain

Associate Professor, Faculty of Science



I've been in the wonderful world of brewing for all my career. This has included two stints at the Brewing Industry Research Foundation (now Campden BRI) in leafy Surrey as a Laboratory Assistant and Yeast Scientist. Having got the brewing bug, the meat in the sandwich was a BSc in Brewing and Biochemistry at Heriot-Watt in Edinburgh followed by a Ph.D at Liverpool. After five years in all at BRI it was off to Bass, then the biggest brewing company in the UK with interests in soft drinks (Britvic), wines and spirits (Hedges and Butler), hotels (Holiday Inn), 13 breweries and 8000 pubs. Grand times working in research, quality and production. The halcyon days of the 'mighty house of Bass' crumbled from a combination of government intervention ('Beer Orders') with the removal of vertical integration between brand owners and pubs, followed the breakup of the company and ongoing globalization/acquisition of brewing companies. After 24 years my number came up from what had become Molson Coors. Since 2006 its been a fascinating mix of consultancy (the small but perfectly formed 'red-ts'), working for the Institute of Brewing and Distilling (Chair of the Board of Examiners and now Editor in Chief of the Journal of the Institute of Brewing). Surprisingly I found myself in Education (part-time) commuting for eight years or so to Edinburgh and Heriot-Watt and the 'International Centre for Brewing and Distilling'. In 2015 I joined Nottingham and 'International Centre for Brewing Science' at Sutton Bonington. Lots of fun with our on-campus and Distance learning MSc students together with the chance to rekindle my research skills with my new love, draught beer quality.

For more info, dates and stuff, check out Orcid

Selected Publications

School of Biosciences

University of Nottingham
Sutton Bonington Campus
Nr Loughborough
LE12 5RD, UK

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