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Brewing and Distilling with Entrepreneurship




Postgraduate Taught

Programme code




Aims and Objectives

Additional Optional Information

The Programme aims to enable learners to:-

  • Develop their knowledge, understanding and subject-skills related to the science and technology of malting, brewing and distilling, and, on graduation, to have the breadth and depth of knowledge in the subjects required by the industry.
  • Develop knowledge and understanding of business and management.
  • Broaden their perspective from a possibly narrow first degree to the breadth of knowledge in many and varied disciplines as required in order to be in a position to fully understand and participate in malting, brewing and distilling – such as: research, production, sales, marketing, technical sales.
  • Learn the underlying principles, relevant defining concepts, theories and methods, the current state of knowledge and future development possibilities.
  • Grasp the global, regional and local contexts of malting, brewing and distilling.Understand the structure of the malting, brewing and distilling industries and to be aware of the political, legal, ethical, health and safety issues in producing, selling and marketing alcoholic drinks.
  • Understand the implications that some alcoholic drinks are defined as “food”.
  • Enable students to develop their personal abilities, such as team working, communication, time management, prioritisation, job seeking, interview techniques, new centure creation.

Learning outcomes

Outcome Category (see details below)

The Programme aims to enable learners to:

  • Develop detailed knowledge and understanding of the fundamental subjects and topics which are essential in gaining the broad spectrum of expertise required for malting, brewing and distilling: cereal science and technology, yeast science, microbiology, biochemistry, process technology, business strategies, management, food safety, practical and project skills (malting, brewing and distilling), quality control and quality assurance, flavour assessment, analytical chemistry.
  • Develop a sound understanding and knowledge of policy, legislation, ethical, health and safety issues of concern as they relate to the design, manufacture, marketing and sale of alcoholic drinks and for the raw materials, processing aids, by-products and wastes of the industry.
  • Develop specialist knowledge of the malting, brewing, fermentation, processing, distillation, maturation, packaging and distribution process stages in the production of alcoholic drinks.
  • Develop knowledge and understanding of the methods and research skills for investigating new and existing problem areas in malting, brewing and distilling, so that the ability is acquired to conduct independent research and to solve problems.
  • Develop knowledge and understanding of the business environment pertaining to malting, brewery and distillery companies including the main areas of strategic planning, operations management, organisational structure, human resources management, marketing, finance, intellectual property and due diligence.
  • Critically analyse and evaluate subject material and concepts.
  • Develop understanding and appreciation of enterprise, creativity, entrepreneurship and commercial awareness in brewing and distilling sectors.
  • Develop entrepreneurial skills in business and commercial planning and the creation of commercial value in brewing and distilling sectors.



The Programme aims to enable learners to:-

  • Comprehend, analyse and critically evaluate theory, research findings, process applications.
  • Diagnose attributes and defects in alcoholic drinks.
  • Recognise, evaluate and comment on alternative theories, opinions and points of view.
  • Explore alternative theories and hypotheses.
  • Understand and use data and information effectively.
  • Apply and interpret statistical and numerical information.
  • Develop skills in creative thinking, analysis of industrial and commercial environments.
  • Develop skills in analysis of business and commercial feasibility for entrepreneurial venturing and value creation.


  • Carry out a detailed literature survey and be competent and expert at collecting, organising and presenting information from www, library, journals, books.
  • Make critical judgement and evaluations.
  • Understand the process operations of malting, brewing and distilling, including the planning of recipes, quantities, process parameters.
  • The programme has very close links with industry, networking during industrial visits and following talks by visiting lecturers is a key component of the course.
  • Develop core skills such as initiative and creativity.
  • Demonstrate ability to develop business skills and apply them to a project.
  • Take responsibility for their learning and become more independent as learners.
  • Work effectively alone and as part of a team.
  • Develop skills in sourcing resources for commercial applications.
  • Manage data and information efficiently and effectively.
  • Use a range of techniques for work presentation: written, word processed, spreadsheets, presentation packages
  • Develop business, market and financial skills.

Learning outcome categories

Understanding, Knowledge and Cognitive Skills
Scholarship, Enquiry and Research (Research-Informed Learning)
Industrial, Commercial and Professional Practice
Autonomy, accountability and working with others
Communication, Numeracy and ICT

Course details

September Intake

8 taught courses (7 mandatory and 1 optional) plus a dissertation

Semester 1 – Mandatory
Course Code Title Credits
Cereals, Malting and Mashing 15
Wort Boiling and Fermentation 15
Entrepreneurship & Creativity 20
Semester 1 – Optional
Course Code Title Credits
Foundations of Energy 15
Beverage Microbiology and Biochemistry 15
Introduction to Process Technology 15
Semester 2 – Mandatory
Course Code Title Credits
Distilling and Whisky Maturation 15
Filtration and Packaging 15
Research and Professional Practice 15
Entrepreneurial Venturing 20
Semester 3 – Mandatory
Course Code Title Credits
MSc Research Project 60