Latest news with #Heriot-WattUniversity
South Wales Argus
3 days ago
- Business
- South Wales Argus
University unveils plans for £35m brewing and distilling ‘centre for excellence'
Heriot-Watt University, based in Edinburgh, already has an International Centre for Brewing and Distilling (ICBD), which since 1989 has been considered the world's leading educational establishment for courses in brewing and distilling. However its history of teaching brewing dates back more than a century, to 1903. Many of the best-known Scotch whisky master distillers and brewers – including BrewDog co-founder Martin Dickie, master distiller at Arbikie Highland Estate Kirsty Black, and David Wilkinson, head distiller at Edinburgh Gin – studied at the ICBD. The new centre is intended to function as a living laboratory, constructed with low-carbon materials with the aim to access all of its power through clean energy. The Centre for Sustainable Brewing and Distilling (CSBD) will embrace the latest green technologies and sustainable practices so Heriot-Watt can evolve its teaching and research to meet the challenges of the future. It is hoped to include plug-and-play brewing and distilling testbeds, enabling companies to trial production methods before full-scale adoption, as well as advanced sustainability research labs to develop low-carbon distillation techniques. The CSBD will offer specialist training programmes, including graduate apprenticeships, executive education, and research-led industry collaborations. Professor Gillian Murray, Heriot-Watt's deputy principal for business and enterprise, said: 'Heriot-Watt's association with teaching brewing and distilling dates back to 1903. 'However, it was over 35 years ago that our unique brewing and distilling teaching and research facility – recognised by the Institute of Brewing and Distilling – was established. Heriot-Watt University's history of brewing and distillery dates back to the early 20th century (Heriot-Watt University/PA) 'Ever since it has been home to vibrant research and unique innovation that has revolutionised both industries. Our teaching provides the perfect breeding ground for ground-breaking new ideas from the brightest and best students – from use of raw materials and fermentation to chemical engineering, bottling, packaging and marketing. 'But we have big aspirations for the future. That is why we are unveiling a revamped and revitalised approach to academic research into brewing and distilling through a new world-renowned centre for excellence, the Centre for Sustainable Brewing and Distilling. 'We want to encourage people from around the world to help us fund this multimillion-pound vision that sets the next generation of brilliant minds the challenge of finding ever more economically-viable and environmentally-sustainable ways of driving both industries forward into the 22nd century.' Ewan Andrew, president of global supply chain at drinks company Diageo, said: 'We back Heriot-Watt's plans for a Centre for Sustainable Brewing and Distilling. The CSBD will provide a new, modern environment for innovation, support the development of groundbreaking sustainable processes, and develop a new highly-skilled workforce that helps future-proof this vitally important economic contributor for decades to come.' Jo Marshall, brand director at Carlsberg Britvic, which owns McEwan's Export, said: 'Over a century ago, McEwan's founder William McEwan collaborated with the university's very first professor of brewing, Emil Westergaard, to drive forward brewing innovation. 'It's inspiring to see that same pioneering spirit lives on today in plans for a new centre dedicated to sustainable talent development and innovation.'
Glasgow Times
3 days ago
- Business
- Glasgow Times
University unveils plans for £35m brewing and distilling ‘centre for excellence'
Heriot-Watt University, based in Edinburgh, already has an International Centre for Brewing and Distilling (ICBD), which since 1989 has been considered the world's leading educational establishment for courses in brewing and distilling. However its history of teaching brewing dates back more than a century, to 1903. Many of the best-known Scotch whisky master distillers and brewers – including BrewDog co-founder Martin Dickie, master distiller at Arbikie Highland Estate Kirsty Black, and David Wilkinson, head distiller at Edinburgh Gin – studied at the ICBD. The new centre is intended to function as a living laboratory, constructed with low-carbon materials with the aim to access all of its power through clean energy. The Centre for Sustainable Brewing and Distilling (CSBD) will embrace the latest green technologies and sustainable practices so Heriot-Watt can evolve its teaching and research to meet the challenges of the future. It is hoped to include plug-and-play brewing and distilling testbeds, enabling companies to trial production methods before full-scale adoption, as well as advanced sustainability research labs to develop low-carbon distillation techniques. The CSBD will offer specialist training programmes, including graduate apprenticeships, executive education, and research-led industry collaborations. Professor Gillian Murray, Heriot-Watt's deputy principal for business and enterprise, said: 'Heriot-Watt's association with teaching brewing and distilling dates back to 1903. 'However, it was over 35 years ago that our unique brewing and distilling teaching and research facility – recognised by the Institute of Brewing and Distilling – was established. Heriot-Watt University's history of brewing and distillery dates back to the early 20th century (Heriot-Watt University/PA) 'Ever since it has been home to vibrant research and unique innovation that has revolutionised both industries. Our teaching provides the perfect breeding ground for ground-breaking new ideas from the brightest and best students – from use of raw materials and fermentation to chemical engineering, bottling, packaging and marketing. 'But we have big aspirations for the future. That is why we are unveiling a revamped and revitalised approach to academic research into brewing and distilling through a new world-renowned centre for excellence, the Centre for Sustainable Brewing and Distilling. 'We want to encourage people from around the world to help us fund this multimillion-pound vision that sets the next generation of brilliant minds the challenge of finding ever more economically-viable and environmentally-sustainable ways of driving both industries forward into the 22nd century.' Ewan Andrew, president of global supply chain at drinks company Diageo, said: 'We back Heriot-Watt's plans for a Centre for Sustainable Brewing and Distilling. The CSBD will provide a new, modern environment for innovation, support the development of groundbreaking sustainable processes, and develop a new highly-skilled workforce that helps future-proof this vitally important economic contributor for decades to come.' Jo Marshall, brand director at Carlsberg Britvic, which owns McEwan's Export, said: 'Over a century ago, McEwan's founder William McEwan collaborated with the university's very first professor of brewing, Emil Westergaard, to drive forward brewing innovation. 'It's inspiring to see that same pioneering spirit lives on today in plans for a new centre dedicated to sustainable talent development and innovation.'
Western Telegraph
3 days ago
- Business
- Western Telegraph
University unveils plans for £35m brewing and distilling ‘centre for excellence'
Heriot-Watt University, based in Edinburgh, already has an International Centre for Brewing and Distilling (ICBD), which since 1989 has been considered the world's leading educational establishment for courses in brewing and distilling. However its history of teaching brewing dates back more than a century, to 1903. Many of the best-known Scotch whisky master distillers and brewers – including BrewDog co-founder Martin Dickie, master distiller at Arbikie Highland Estate Kirsty Black, and David Wilkinson, head distiller at Edinburgh Gin – studied at the ICBD. The new centre is intended to function as a living laboratory, constructed with low-carbon materials with the aim to access all of its power through clean energy. The Centre for Sustainable Brewing and Distilling (CSBD) will embrace the latest green technologies and sustainable practices so Heriot-Watt can evolve its teaching and research to meet the challenges of the future. It is hoped to include plug-and-play brewing and distilling testbeds, enabling companies to trial production methods before full-scale adoption, as well as advanced sustainability research labs to develop low-carbon distillation techniques. The CSBD will offer specialist training programmes, including graduate apprenticeships, executive education, and research-led industry collaborations. Professor Gillian Murray, Heriot-Watt's deputy principal for business and enterprise, said: 'Heriot-Watt's association with teaching brewing and distilling dates back to 1903. 'However, it was over 35 years ago that our unique brewing and distilling teaching and research facility – recognised by the Institute of Brewing and Distilling – was established. Heriot-Watt University's history of brewing and distillery dates back to the early 20th century (Heriot-Watt University/PA) 'Ever since it has been home to vibrant research and unique innovation that has revolutionised both industries. Our teaching provides the perfect breeding ground for ground-breaking new ideas from the brightest and best students – from use of raw materials and fermentation to chemical engineering, bottling, packaging and marketing. 'But we have big aspirations for the future. That is why we are unveiling a revamped and revitalised approach to academic research into brewing and distilling through a new world-renowned centre for excellence, the Centre for Sustainable Brewing and Distilling. 'We want to encourage people from around the world to help us fund this multimillion-pound vision that sets the next generation of brilliant minds the challenge of finding ever more economically-viable and environmentally-sustainable ways of driving both industries forward into the 22nd century.' Ewan Andrew, president of global supply chain at drinks company Diageo, said: 'We back Heriot-Watt's plans for a Centre for Sustainable Brewing and Distilling. The CSBD will provide a new, modern environment for innovation, support the development of groundbreaking sustainable processes, and develop a new highly-skilled workforce that helps future-proof this vitally important economic contributor for decades to come.' Jo Marshall, brand director at Carlsberg Britvic, which owns McEwan's Export, said: 'Over a century ago, McEwan's founder William McEwan collaborated with the university's very first professor of brewing, Emil Westergaard, to drive forward brewing innovation. 'It's inspiring to see that same pioneering spirit lives on today in plans for a new centre dedicated to sustainable talent development and innovation.'
The Herald Scotland
3 days ago
- Business
- The Herald Scotland
Picts and pork netting combine in 'unique' dress design
The Glasgow-based firm approached Heriot-Watt to commission a dress made from its meat netting, one of its most popular products sold across the UK and Europe. Also known as 'butcher's netting,' the synthetic material is used to keep the shape of roasts, pork loin, turkey breasts, beef roasts and other cuts of meat while they cook. Verna was one of six students to submit designs for the commission, but it was her incorporation of the culture of ancient Scotland and creativity that earned her the nod. The Picts lived in northern and eastern Scotland and, although they largely disappeared from historical records in the 9th century, their culture and symbolism continues to influence art and language. Verna Lai stitched together more than 60 metres of synthetic material to create her outfit. (Image: Heriot-Watt University) Verna said that working with a brand-new material required her to bring together everything that she has been learning over the course of her degree so far. 'It was a huge challenge but you never really learn if you don't challenge yourself. 'My outfit has a lot of Scottish cultural inspiration. I was looking at Pictish monograms, which are unique to Scotland, and was able to include them in my design using meat netting tubes. 'This impressed the company who wanted the heritage link but also seemed to like the techniques I would need to use in order to deliver the design.' She used roughly 60 metres of meat netting and a combination of hand and machine stitching to create the tank top, skirt, and cape. Verna's creation made an immediate splash internationally, serving as the showcase piece for Scobie and Junor in Frankfurt, Germany at the meat packaging industry's largest global trade fair. It took Verna only three weeks from design to completion, and she said she came away feeling proud of what was a daunting task. 'It was an incredible relief to hand over the ensemble once it was finished. 'After a couple of days, I started to feel really proud of what I had achieved in such a short space of time and to overcome so many challenges. 'I remember, for example, when I realised how difficult it was going to be using meat netting as a material, and for some of the outfit, I would need to hand stitch, taking up so much time when I also had to juggle my studies. 'I just cried. 'But then you see the garments come together and what I created pretty much was what I planned from the start. 'That's always the goal when you start to create something.' The design impressed Scobie and Junor representatives, who made it the centrepiece of their showcase at a global trade fair. (Image: Heriot-Watt University) Dr Daying Yang, Verna's supervisor and Assistant Professor in Fashion and Fashion Technology at the SOTD, said Verna demonstrated 'exceptional creativity, resilience, and technical skill, transforming an unconventional material into a fashion piece that is both cohesive and rich in cultural reference. 'Verna approached every challenge with determination and clarity of vision, applying the techniques she has learned with ingenuity and purpose. 'Her ability to reimagine a functional product like meat netting into meaningful and visually striking garments is a powerful example of what we aim to nurture at the School of Textiles and Design. 'I'm incredibly proud of what she has achieved.' Scobie and Junor marketing executive Simon Moorhouse said that Verna's design was exactly what the company was looking for when they commissioned a piece. 'This collaboration with Heriot-Watt University has been a brilliant opportunity to support emerging talent while reimagining our products in a completely new light. 'Seeing our meat netting transformed into a striking fashion piece has been both inspiring and thought-provoking. It's a testament to the creativity of the next generation of designers and a reminder that innovation often comes from the most unexpected places.' Following its international debut in Germany, Verna's dress will be displayed at the main entrance of Scobie and Junor's headquarters in Kilbride.
Scotsman
7 days ago
- Business
- Scotsman
Scottish Beer Awards announces new chair
One of the biggest beer competitions in the UK has announced it has a new chair leading the judging panel as the 10th year of the annual programme gets underway. Sign up to our daily newsletter – Regular news stories and round-ups from around Scotland direct to your inbox Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... The Scottish Beer Awards, the wide-ranging competition which showcases the best of Scotland's brewing industry, has announced that Professor Dawn Maskell, Director of the International Centre of Brewing and Distilling at Heriot-Watt University will take up the chair role. She replaces Hilary Jones, the former technical director of Scottish & Newcastle who has been in the position since the start of the awards in 2015. Advertisement Hide Ad Advertisement Hide Ad Professor Maskell is well known to the international brewing industry. In addition to leading a world leading centre for Brewing and Distilling. Professor Maskell leads a team at Heriot-Watt University who teach students in brewing from Scotland and around the world. She has also been involved in the Scottish Beer Awards since 2016 on both the business and taste judging panels. Professor Dawn Maskell Professor Maskell commented: 'It is a real honour to chair the judging of the Scottish Beer Awards. The competition is vitally important for Scottish brewers to celebrate their many achievements across the year and learn from others across the sector. I hope to bring a reassuring and critical eye to the judging process and work with the organisers to ensure that brewers across Scotland get involved in these important awards.' Hilary Jones, who remains involved in the Scottish Beer Awards as a judge, welcomed Professor Maskell to the panel and commented: 'I've thoroughly enjoyed my work as Chair in these important awards and I am delighted that Dawn has agreed to take up the role in the award's 10th year. I have every confidence that working with all the other judges, she will maintain our rigorous and fair approach to judging as well as bringing her own highly valued insights.' The 2025 Scottish Beer Awards will be presented in October and this year form part of Beer Matters, a one-day industry trade show and conference for brewing industry professionals. For the first time, the two events will take place on the same day with the awards announced as part of a special after party for conference delegates. The line up, which will be revealed in the coming weeks, is expected to include a range of speakers who are joining the event from UK, Europe and the USA.
