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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
Fundamental Biology Semester 1
Chemistry 1 Semester 1
Laboratory Science Semester 1
Physics 1 Semester 1
Quantitative Methods 1 Semester 1
Animal and Human Biology Semester 2
Chemistry 2 Semester 2
Physics 2 Semester 2
Quantitative Methods 2 Semester 2
Current Concepts in Brewing and Distilling Science Semester 2

M is a mandatory subject - E is an elective subject

Year 2

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

M is a mandatory subject - E is an elective subject

Year 3

Module Name Semester
Research Methods for Brewing and Distilling Semester 1
The Brewing Process Semester 1
Environmental Management Semester 1
Brewery and Distillery Engineering Semester 1
Work Placement Brewing and Distilling Semester 2

M is a mandatory subject - E is an elective subject

Year 4

Module Name Semester
Distillation and Distilled Spirits Production Semester 1
Management in the Brewing and Distilling Industry Semester 1
Quality Management for Brewers and Distillers Semester 1
Law for Brewing and Distilling 1 Semester 1
Beverage Packaging Semester 2
Food Fermentation Semester 2
Post-distillation Downstream Processing Semester 2
Marketing and New Product Innovation Semester 2
Law for Brewing and Distilling 2 Semester 2
Research Project in Brewing and Distilling Semester 2

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.


Course Leader

Dr David Ryan

Director of the Office of Institute Planning and Research - Walton Institute

Call: +353599175003

Email: [email protected]