Brewing Fermentation, Control and Sensory Quality of Beer

Main areas of interest include for wet or dry projects are as follows;

- Brewhouse efficiency and utilisation
- The impact of raw materials on sensory quality of beer
- Hop α acid isomerisation in dry hopping
- Beer maturation with oak
- Beer maturation with alternative woods
- Recipe development and ancient beer

I am interested in working with students that have an interest in quality assurance and control; or an interest in working in Sensory.

Other Comments: 

Deputy supervisors will be assigned as most suitable to the individual project

Supervisor name: 
Rachel Sutherland
Supervisor and Deputy email addresses:

MSc programme: