Bachelor of Science (Honours) in Brewing and Distilling CW108 BRD

  • NFQ Level 8
  • CW108 BRD
  • 266
  • 4 Years
  • Overview
  • Further Studies
  • Career Prospects
  • Entry Requirements
  • Subjects
  • Enquiries

What is this Course about?

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 brewing and distilling industry in Ireland is experiencing rapid growth.

Course Structure

Successful brewing and distilling requires the application of both scientific and engineering principles. This four-year course, which is the first undergraduate brewing and distilling degree in Ireland, equips students with the necessary scientific knowledge and instrumentation competencies to work in the 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 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.

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).
  • 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 (NFQ Level 6) at the end of Year 2 and Bachelor of Science in Brewing
    Science (NFQ Level 7) at the end of Year 3.

What follow-on study opportunities are available?

Graduates can progress to MSc and PhD courses at Institute of Technology Carlow or another third-level institute or research centre.

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 may 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 also start their own company. Skills can be utilised globally so there are endless international opportunities.


What are the minimum entry requirements?

Leaving Certificate:

2H5 & 4O6/H7

Subjects required:

  • English or Irish at O6/H7
  • Mathematics at O6/H7


Year 1 

Semester 1

Fundamental Biology
Chemistry 1
Physics 1
Laboratory Science
Quantitative Methods 1

Semester 2

Animal and Plant Biology
Chemistry 2
Physics 2
Quantitative Methods 2
Current Concepts in Brewing and Distilling

Year 2

Semester 3

Analytical Techniques for Brewing and Distilling
Fundamentals of Microbiology 1
Biochemistry: Biomolecules
Quantitative Methods and Quality Control 1
Mechanical and Electrical Technology in Brewing and Distilling

Semester 4

Fundamentals of Microbiology 2
Biochemistry: Metabolism
Malt, Water, Hops and Yeast - Brewing and Distilling Raw Materials
Quantitative Methods and Quality Control 2
Analytical Chromatographic Techniques for Brewing and Distilling

Year 3

Semester 5

The Brewing Process
Brewery and Distillery Engineering
Research Methods for Brewing and Distilling
Environmental Management

Semester 6

Work Placement

Year 4

Semester 7

Distilled Spirits and Distilled Spirits Production
Management in the Brewing and Distilling Industry
Law for Brewing and Distilling 1
Quality Management for Brewers and Distillers

Semester 8

Post-distillation Downstream Processing
Food Fermentation
Law for Brewing and Distilling 2
Marketing and New Product Development
Research Project in Brewing and Distilling

For Further Information Contact

Programme Director
Dr David Ryan
BEng (Hons), MSc, PhD