Heriot-Watt University in Edinburgh is set to construct a cutting-edge facility for its International Centre for Brewing and Distilling (ICBD), which has been a cornerstone of the university since 1989.
Numerous notable figures in the distilling and brewing sectors — including BrewDog co-founder Martin Dickie, Arbikie Highland Estate’s master distiller Kirsty Black, and Edinburgh Gin’s head distiller David Wilkinson — have benefited from their education at the ICBD over the past 35 years.
The new Centre for Sustainable Brewing and Distilling (CSBD) will utilize low-carbon materials and renewable energy sources, demonstrating the university’s commitment to sustainability.
The CSBD will feature brewing and distilling testbeds, allowing companies to experiment with new production techniques prior to full-scale implementation. It will also house advanced laboratories dedicated to sustainability research, aiming to develop low-carbon distillation methods and circular economy initiatives. Additionally, a dedicated entrepreneurial hub will support startups, spinouts, and SMEs in launching innovative products.
Professor Gillian Murray, Deputy Principal for Business and Enterprise at Heriot-Watt, emphasized the university’s historical ties to the distilling and brewing industries, dating 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,” stated Murray.
“Since then, it has been home to vibrant research and innovative advancements that have transformed both industries. Our education fosters groundbreaking ideas from top students – covering everything from raw materials and fermentation to chemical engineering, bottling, packaging, and marketing.”
Murray expressed the university’s ambition to enhance opportunities for graduates and postgraduates to apply their academic knowledge within the industry.
“That is why we are unveiling a revamped and revitalised approach to academic research into brewing and distilling through the new Centre for Sustainable Brewing and Distilling,” she added.
“We invite individuals worldwide to join us in funding this multi-million pound vision, challenging the next generation to discover economically viable and environmentally sustainable methods to propel both industries into the 22nd century.”
Ewan Andrew, Chief Sustainability Officer at Diageo, acknowledged the centre’s potential significance to the brewing and distilling sectors.
“That is why we back Heriot-Watt’s plans for a Centre for Sustainable Brewing and Distilling,” Andrew explained. “The CSBD will provide a modern environment for innovation, support the development of sustainable processes, and cultivate a skilled workforce essential for ensuring the long-term success of this vital economic sector.”
Jo Marshall, Brand Director at Carlsberg Britvic, which owns McEwan’s, also supports investments in the centre.
“Over a century ago, McEwan’s founder William McEwan collaborated with the university’s first Professor of Brewing, Emil Westergaard, to advance brewing innovation,” Marshall remarked.
“It’s inspiring to witness that pioneering spirit continue today through the plans for this dedicated centre for sustainable talent development and innovation. It will not only shape the brewers of tomorrow but also equip them with essential business skills to thrive, just as McEwan did generations ago.”
