Fermentation and process improvement in brewing and distilling (Dr Dawn Maskell)

Research theme:
Research interests relate to fermentation and yeast for use in brewing and distilling for process improvement. Key areas of research interest relate specifically to the relationship between yeast and hops, yeast stress, flavour and fermentation performance and maturation process improvement.

Examples of previous projects:
The science of dry hopping (laboratory project)
Yeast and petite mutant formation (laboratory project)
Yeast stress and serial repitching (laboratory project)
Yeast and hop stress (laboratory project)
High Gravity Brewing for the craft brewer (laboratory project)
Towards understanding saison yeast (laboratory project)
Hop shortages: myth or reality (dry project)
Beer styles: current trends, future predictions (dry project)
Profiling of centrifuge sludge and potential markets (collaborative with 2 Scottish breweries) (laboratory project)
Maturation of beer in (with) wood (laboratory project)
Novel yeast for fermentation (laboratory project)
Influence of fermentation vessels on beer flavour profile (laboratory project)
Improving beer quality (gushing/haze) (laboratory project)
Low alcohol brewing (laboratory project)

Supervisor name: 
Dr Dawn Maskell
Supervisor and Deputy email addresses: 
d.l.maskell@hw.ac.uk