International Centre for Brewing Science
  • Print
   
   

Brewing Science

Themes of research within the group include:

  • Development of high/very high gravity fermentations
  • Future fermentables and processing of adjunct materials
  • Beer sensory quality and flavour stability
  • Yeast stress and fermentation performance
  • Improving the sensory quality of non-alcoholic and low-alcohol beers
  • Beer dispense hygiene and quality
  • Cross-flow membrane beer filterability and blocking factors
  • Increased malting and brewing process efficiency through reduction of energy and water inputs

 

Brewing Science Home

The University’s Briggs-built 40 L experimental brewline 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 School of Biosciences. 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

  • Impacts of raw materials on beer flavour and flavour stability - COOK
  • Yeast stress and fermentation performance - POWELL
  • Beer dispense hygiene and microbiological quality - QUAIN
  • Rapid detection methods for beer spoilage microorganisms -LAWRENCE
  • Identifying blocking factors in cross-flow membrane beer filtration - WHITE
  • Flavour improvement of low alcohol beers - FORD

Significant results

  • The ‘at scale’ pumped-loop mixing system for fermentation we have been developing 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.
  • Our team have pioneered understanding of the quality of bitterness of beers as influenced by bitter compounds in beer and hop aroma.
  • A quality system for appraising draft beer accounts has been developed. Some beers are uniquely stable to infection across different accounts, which we are investigating further.
 

Brewing Science

The University of Nottingham
Bioenergy & Brewing Science Building
Sutton Bonington Campus
Loughborough, LE12 5RD


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