HERIOT-Watt University is looking to raise £35 million to realise its vision of building a new Centre for Sustainable Brewing and Distilling (CSVD).
The facility would be a ‘state-of-the-art’ version of the university’s International Centre for Brewing and Distilling (ICBD), which since opening in 1989 has delivered courses that have breathed new life into brewing and distilling.
Many of today’s well-known Scotch whisky master distillers and brewers – including BrewDog co-founder Martin Dickie; master distiller at Arbikie Highland Estate; and David Wilkinson, head distiller at Edinburgh Gin – have studied at the ICBD.
Heriot-Watt said its ambition is for the new CSBD to function as a living laboratory, with the aim of constructing it solely with low-carbon materials, and utilising the university’s iNetZ+ research institute to drive forward plans to access all of its power through clean energy. By turning vision into reality, Heriot-Watt believes that CSBD can be a showcase for best practice in sustainable industrial design.
Inside, the plan is for the centre to house ‘plug-and-play’ brewing and distilling testbeds, enabling 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. An entrepreneurial hub will also support startups, spinouts, and SMEs in bringing innovative products to market.
Professor Gillian Murray, deputy principal for business and enterprise, said, “Heriot-Watt’s association with teaching brewing and distilling dates back to 1903. However, 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.
“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 brights and best students – from use of raw materials and fermentation to chemical engineering, bottling, packaging and marketing.
“Our links with business also provide graduates and postgraduates with the opportunity to apply their learning to industry, and provide the best preparation for their careers, many of whom are now thriving.
“But we have big aspirations for the future. 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. 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, president global supply chain and procurement and chief sustainability officer at Diageo, added, “As a global leader in alcoholic beverages, we recognise the importance that brewing and distilling makes to Scotland’s – and indeed the world’s – economy. That is why we back Heriot-Watt’s plans for a Centre for Sustainable Brewing and Distilling. 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, commented, “As the proud owner of McEwan’s – a world-famous beer born in Edinburgh and steeped in brewing heritage – we’re delighted to see Heriot-Watt investing in the future of the industry. 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. 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.”
