Bachelor of Science (Honours) Brewing and Distilling (BRD) CW128

  • NFQ Level 8
  • CW128
  • 18
  • See
  • 4 Years

What is the 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. Statistics includes:

  • The growing Irish beer sector employs 2,000 people and supporting thousands of farming families
  • Direct employment in distilling to grow by 30% by 2025
  • Massive growth in microbreweries with 100 expected by 2025
  • €1 billion will be invested in the Whiskey industry to grow market share by 300%
  • 28 distilleries now operating or being developed on the island of Ireland.

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 an industry work placement in Year 3 and a research project in Year 4.

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.

What follow-on study opportunities are available?

Graduates can progress to MSc and PhD courses at Institute of Technology Carlow or other third level Institutes or research centres.

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.

What are the minimum entry requirements?

Leaving Certificate:

  • 2H5 & 4O6/H7

Subjects required:

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


Year 1

Fundamental Biology
Laboratory Science
Quantitative Methods
Current Concepts in Science.

Year 2

Quantitative Methods & Quality Control
Analytical Techiques for Brewing and Distilling
The Brewing and Distilling Industry
Yeast Biology
Brewery and Distillery Instrumentation and Control

Year 3                                                                            Year 4

Brewery and Distillery Engineering
New Product Development, Innovation and Entrepreneurship
The Brewing Process
Malting and Brewing Raw Materials
Environmental Management
Research Methods for Brewing and Distilling
Work Placement

Distillation and Distilled Spirits Production
Post-distilliation Downstream Processing
Quality Management for Brewing and Distilling
Management and Marketing
Food Fermentation
Regulatory Affairs and Legislation
Research Project


For Further Information Contact

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