Heriot-Watt University in Edinburgh is planning to construct a new state-of-the-art version of its International Centre for Brewing and Distilling (ICBD), which has operated at the university since 1989.
Many current well-known distillers and brewers – including BrewDog co-founder Martin Dickie, Arbikie Highland Estate master distiller at Kirsty Black, and Edinburgh Gin head distiller David Wilkinson – have studied at the ICBD over the last 35 years.
Heriot-Watt intends to construct the CSBD with low-carbon materials and has plans in place to power it using renewable energy.
The centre will house brewing and distilling testbeds, which should enable companies to trial new production methods before full-scale adoption, as well as advanced sustainability research labs to develop low-carbon distillation techniques and circular economy solutions. A dedicated entrepreneurial hub will also support startups, spinouts and SMEs in bringing innovative products to market.
Professor Gillian Murray, deputy principal for business and enterprise at Heriot-Watt, explained that the institution’s relationship with the distilling and brewing sector dates back to 1903.
“It was over 35 years ago that our unique brewing and distilling teaching and research facility – recognised by the Institute of Brewing and Distilling – was established,” said Murray.
“Ever since it has been home to vibrant research and unique innovation that has revolutionised both industries. Our teaching provides the perfect breeding ground for groundbreaking new ideas from the brightest and best students – from use of raw materials and fermentation to chemical engineering, bottling, packaging and marketing.”
Murray added that university has big aspirations to provide graduates and postgraduates with more opportunities to apply their learning to industry.
“That is why we are unveiling a revamped and revitalised approach to academic research into brewing and distilling through a new world-renowned centre for excellence, the Centre for Sustainable Brewing and Distilling,” she continued.
“We want to encourage people from around the world to help us fund this multi-million pound vision that sets the next generation of brilliant minds the challenge of finding ever more economically viable and environmentally sustainable ways of driving both industries forward into the 22nd century.”
Ewan Andrew, chief sustainability officer at Diageo, said that the firm recognised the potential future importance of the centre to the brewing and distilling sector.
“That is why we back Heriot-Watt’s plans for a Centre for Sustainable Brewing and Distilling,” Andrew explained
“The CSBD will provide a new, modern environment for innovation, support the development of groundbreaking sustainable processes, and develop a new highly-skilled workforce that helps future-proof this vitally important economic contributor for decades to come.”
Jo Marshall, brand director at Carlsberg Britvic (owner of McEwan’s), also backed the decision to invest in the centre.
“Over a century ago, McEwan’s founder William McEwan collaborated with the university’s very first Professor of Brewing, Emil Westergaard, to drive forward brewing innovation,” Marshall said.
“It’s inspiring to see that same pioneering spirit lives on today in plans for a new centre dedicated to sustainable
talent development and innovation. This centre will not only shape the brewers of tomorrow but also equip them with the business acumen needed to thrive – just as McEwan did generations ago.”
