Our Organisation Search
Quick Links
Toggle: Topics

The National Centre for Brewing and Distilling

The National Centre for Brewing and Distilling

It’s been almost a year since work began getting the national centre for brewing and distilling set-up and running.

Commissioning, validation, risk assessments, licencing, explosion protection documentation, SOP writing, tender writing, new supplier set up, lab setup and validation while all the time supporting industry requests for support.

A very exciting and diverse year – full of so much opportunity.

The aims of the centre are clear and simple:

  • Support education and training – MOU signed with SETU (the first University in Ireland to have an Honours Degree in Brewing and Distilling) committing to further collaborative development through training, research and industry engagement.
  • Support research – this year focus areas included investigating the benefits of fermented Non-alcoholic beer on human health, Irish grain optimisation in pot still whiskey and distillery waste optimisation
  • Support industry – onsite technical support work with new start-ups and existing business delivered through-out the year.

Comments from two clients this year

“Through collaboration with the centre, we have already started to work with strategic partners on further research into the non-alcoholic space and look forward to seeing where this process leads. We are one of the many small independent alcoholic drink’s producers in Ireland. For us innovation & process improvement is key to our growth and sustainability but unlike many of the larger players in our industry we are very limited on resources to invest in the necessary equipment and expertise to fully realise the potential in this area. The proposed support being offered by Teagasc through the further development of this centre of excellence can allow small companies such as ourselves be at the forefront of the success of our industry alongside some titans of the drinks world. As a small business we have the flexibility and drive to push boundaries within all areas of our process and this collaborative space could be the key to unlocking future success not only for us but right across the drinks industry on the island”

“I sought the advice of the National Centre for Brewing and Distilling to validate process modelling for our triple distillation process. This is business critical for us because we need to have a perfectly balanced process in order to maintain extended periods of 24Hr/7 day running. This is a complex task that requires a subject matter expert to test and provide feedback. I am not able to avail of this type of service and advice anywhere else in Ireland”

Arrival of new column still commissing and running the column still in the centre Arrival of new column still commissing and running the column still in the centre Arrival of new column still commissing and running the column still in the centre

Arrival of new column still commissing and running the column still in the centre

This is the first centre of its kind in this country, and the industry have been waiting a long time for this kind of opportunity. There is a massive shortage of trained maltsters, brewers and distillers in Ireland and this centre, in collaboration with SETU can really make a difference in this regard. The centre can now also build on existing crop research by malting, brewing and distilling small scale trial batches and share with the industry – again another first for Ireland.

Germinated malt using the micro steep germinator vessel in the background

Germinated malt using the micro steep germinator vessel in the background

Day 1 of a pale ale fermentation

Day 1 of a pale ale fermentation

Density meter measuring alcohol strength in beer and spirit

Density meter measuring alcohol strength in beer and spirit

Friability meter measuring malt quality

Friability meter measuring malt quality

Viscometer measuring beer quality

Viscometer measuring beer quality