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What is the Course about?

Malting is the process of readying barley for use in brewing. Brewing is the process by which beer is produced. Distilling is the fermentation and purification process for the production of distilled spirits, including whiskey and brandy. The malting, brewing and distilling industry in Ireland is experiencing rapid growth.

Course Structure

Successful malting, brewing and distilling requires the application of both scientific and engineering principles. This four-year course, which is the first undergraduate malting, brewing and distilling degree in Ireland, equips students with the necessary scientific knowledge and instrumentation competencies to work in the malting, brewing and distilling industry. Combined with modules in product development, marketing and regulatory affairs, graduates will be ideally qualified to work in these expanding industries. The course incorporates an industry work placement in Year 3 and a research project in Year 4.

Is this course for you?

Would you like to work in one of Ireland's fastest growing, innovative and most exciting industries? Would you like to develop skills in science, engineering, business and entrepreneurship while enjoying a real world' focused, applied course? Are you passionate about a future career which can take you all over the world? If so, then Ireland's first honours degree in Brewing and Distilling is for you. With expert lecturers, leading-edge facilities, site visits, a six-month work placement and industry expert input from the first year, this unique course is for those who want to design their own way.

Brewing & Distilling Promotional Video Clip


Special Features:

This is the first course of its kind in Ireland designed specifically to meet the demands of a growing industry.

  • Professional recognition - successful completion of this course allows exemption from the Brewing and Distilling Diploma level examinations to sit the Master level professional qualifications of the Institute of Brewing and Distilling (IBD) within the brewing and distilling industry.
  • Industry-based work placement.
  • Access to brewing and distilling facilities as part of the course.
  • Collaboration with industry.
  • Exit Awards: Higher Certificate in Science in Brewing Science ( 6) at the end of Year 2 and Bachelor of Science in Brewing Science ( 7) at the end of Year 3.

Year 1

Module Name Semester
Chemistry 1 (M) Semester1
Fundamental Biology (M) Semester1
Laboratory Science (M) Semester1
Physics 1 (M) Semester1
Quantitative Methods 1 (M) Semester1
Quantitative Methods 2 (M) Semester2
Animal and Human Biology (M) Semester2
Chemistry 2 (M) Semester2
Current Concepts in Brewing and Distilling Science (M) Semester2
Physics 2 (Physics for 1st science students semester 2) (M) Semester2

M is a mandatory subject - E is an elective subject

Year 2

Module Name Semester
Fundamentals of Microbiology 1 (M) Semester1
Analytical Techiques for Brewing and Distilling (M) Semester1
Biochemistry Biomolecules (M) Semester1
Mechanical and Electrical Technology in Brewing and Distilling (M) Semester1
Quantitative Methods and Quality Control 1 (M) Semester1
Quantitative Methods and Quality Control 2 (M) Semester2
Analytical Chromatographic Techniques for Brewing and Distilling (M) Semester2
Biochemistry Metabolism (M) Semester2
Fundamentals of Microbiology 2 (M) Semester2
Malt, Water, Hops and Yeast – Brewing and Distilling Raw Materials (M) Semester2

M is a mandatory subject - E is an elective subject

Year 3

Module Name Semester
Brewery and Distillery Engineering (M) Semester1
Environmental Management (M) Semester1
Research Methods for Brewing and Distilling (M) Semester1
The Brewing Process (M) Semester1
Work Placement Brewing and Distilling (M) Semester2

M is a mandatory subject - E is an elective subject

Year 4

Module Name Semester
Distillation and Distilled Spirits Production (M) Semester1
Legislation (M) Semester1
Management in the Brewing and Distilling Industry (M) Semester1
Quality Management for Brewers and Distillers (M) Semester1
Beverage Packaging (M) Semester2
Food Fermentation (M) Semester2
Law for Brewing and Distilling 2 (M) Semester2
Marketing and New Product Innovation (M) Semester2
Post-distillation Downstream Processing (M) Semester2
Research Project in Brewing and Distilling (M) Semester2

M is a mandatory subject - E is an elective subject

What are the minimum entry requirements?

  • 2H5 & 4O6/H7
  • English or Irish O6/H7
  • Mathematics O6/H7

What follow-on study opportunities are available?

Graduates can progress to MSc and PhD courses at SETU or other third level Institutes or research centres.

What exemptions will I receive?




What will I be able to do when I finish the course?

Graduates will be skilled brewing and distilling experts and will gain employment in a variety of roles in the brewing and distilling industries including production, laboratory and technical work, quality assurance or product development, in large or small scale breweries or distilleries. Graduates may even start their own company. Skills can be used globally so there are endless international opportunities.