Distillation nation

Based at Teagasc Oak Park, Teagasc’s new National Centre for Brewing and Distilling (NCBD) combines a multidisciplinary, multi-actor approach to promoting and strengthening Ireland’s malting, brewing and distilling sectors.

(L-R) Isabella de Oliveira Cenci, Gemma Merrins, Lisa Ryan and Sinéad Morris are driving innovation at the National Centre for Brewing and Distilling at Teagasc Oak Park. Photography: Finbarr O’Rourke.

The National Centre for Brewing and Distilling (NCBD) is led by Manager Lisa Ryan, supported by Brewing and Distilling Technician Gemma Merrins, Walsh Scholar Isabella de Oliveira Cenci, and working closely with Sinéad Morris, Vice Dean, Carlow International College of Technology, South East Technological University (SETU).

We spoke to them about how their research at the NCBD is helping growers and producers better understand Irish grain to maximise utility, efficiency, sustainability and value.

Can you explain the history of this team within Teagasc? How did it start, and how has it evolved?

Lisa: The team in the NCBD is very new within Teagasc; I have lifelong experience in the brewing and distilling sectors, but have been here just over two years, while Gemma and Isabella have been here less than a year. Through Sinéad, SETU and their Brewing and Distilling Programme have been a strategic partner supporting the centre from the outset.

Currently, the centre houses a pilot-scale malting plant and micro-malting plant, and we also offer lab analysis of testing cereals for malting. The next phase of development will include the installation of a 500-litre pilot brewery and dealcoholisation plant for producing non-alcoholic beverages. In 2026, we plan to install distillation equipment, enabling further development of research, innovations and trials.

So far, we have helped Irish distillery clients with training, processing and malting, and testing new barley varieties for suitability – first to malting, then to brewing and distilling. We’re also helping beverage industry start-ups with product development.

What are your core priorities and objectives?

Gemma: Our core priority is for the NCBD to be a hub of research and innovation, supporting stakeholders in piloting industry-led collaboration in the drinks sector. This includes researching the use of native grains to maximise opportunities for value creation, and enabling technology adaption to enhance sustainability, competitiveness and consumer demands.

Isabella: We aim to support the drinks sector by providing artisan, micro and SME businesses with the opportunity to use pilot equipment, ultimately helping them adopt novel technologies, enhance their knowledge of malting, brewing and distilling processes and raw materials, scaling up and optimising production, as well as increasing expertise through education programmes.

Optimising alcohol yield from grains helps growers and distillers make more informed decisions about grain selection. Photography: Finbarr O’Rourke.

How does your research achieve these objectives, and how are your findings used?

Sinéad: We combine laboratory experimentation, data-driven analysis, and close collaboration with industry and academic partners. Using a newly developed alcohol yield assessment method, we systematically test Irish-grown grains under controlled laboratory conditions. This approach enables us to compare performance across various grain types and compositions, and to identify process improvements that enhance efficiency and yield.

Isabella: We share findings through several channels, including peer-reviewed publications; conference presentations; direct communication with industry stakeholders such as distillers, growers and policy advisors; and through education, helping train the next generation of scientists in grain processing and alcohol production.

What are the key techniques and tools you use to achieve this work?

Lisa: One of our most innovative achievements has been developing a novel lab-scale method to optimise alcohol yield from Irish-grown grains. Evaluating different grain types under controlled, reproducible conditions generates reliable data on yield and processing characteristics. We’re scaling up this method for broader application at pilot and industrial levels, and have published a peer-reviewed paper on this work.

Sinéad: We’ve also published research exploring the roles of pentosans and beta-glucans in both hard and soft wheat, particularly how these components affect alcohol yield and processing efficiency. These studies are helping to identify and overcome key challenges that limit the use of Irish wheat in distilling, such as issues with viscosity and reduced fermentability. By combining analytical chemistry, process trials, and scientific publication, our work delivers practical tools for the industry and new insights that support greater use of local grain in Irish whiskey production.

What challenges have you encountered in this research?

Gemma: Dealing with variability in grain composition, which can affect alcohol yield and processability, is a significant challenge. This is particularly evident with compounds like pentosans and beta-glucans that increase viscosity and complicate fermentation.

To address this, we have adopted a multi-disciplinary approach combining detailed chemical analysis with pilot-scale distillation trials. This enables us to develop tailored enzymatic treatments and optimise processing conditions to reduce viscosity and improve fermentation efficiency.

Isabella: Another challenge is translating lab-scale findings into industrial-scale processes. Close collaboration between SETU, the NCBD and industry partners helps ensure that our methods are scalable and relevant to commercial distilling practices. Continuous collaboration and iterative testing helps provide actionable recommendations to the industry.

What specific projects are you currently working on?

Isabella: We are currently researching the optimisation of the Pot Still Irish Whiskey category – investigating the impact of alternative inputs, ratios and production techniques to enhance the overall sensory profile of the whiskey.

Additionally, we’re focusing on minimising the environmental impact of the production process, promoting eco-friendly farming practices, reducing resource usage and enhancing efficiency.

Gemma: We are currently working on malting trials on new and existing barley varieties; our work involves process optimisation during malting without adversely affecting how the malt performs in brewing and distilling.

We have also partnered in some research on the potential benefits of non-alcoholic beer on the gut microbiome, with pilot scale trials planned in for the end of this year (see article p14).

Grain selection and distillation techniques are key pillars of the work done at the NCBD. Photography: Finbarr O’Rourke.

Where does your work fit into the wider context of Irish farming and agriculture?

Sinéad: Our work supports the Irish agri-food sector by adding value to native grain production. By investigating alcohol yield from key grains such as wheat, rye, and maize – and understanding how their composition affects yield – we provide growers and processors with critical insights to optimise crop selection and usage. This can enhance profitability and sustainability at farm level.

Lisa: Isabella’s work on the optimisation of Irish pot still whiskey production is particularly significant given its status as a uniquely Irish product with Protected Geographical Indication. Exploring how technical file adjustments might improve efficiency or broaden grain usage offers flexibility in raw material sourcing while preserving product quality, potentially increasing the use of Irish-grown grain in premium spirits.

Gemma: Addressing the technical challenges posed by pentosans and beta-glucans helps unlock the full potential of Irish wheat in distilling. This offers farmers expanded markets for their crops and supports the development of a more resilient, value-added domestic grain supply chain. Overall, our research contributes to sustainable agricultural practices and strengthens the competitiveness of Ireland’s agri-food and spirits sectors.

What results have you seen so far?

Sinéad: The development of our lab-scale method for optimising alcohol yield from Irish grains has provided a reliable tool for assessing grain performance – something previously unavailable. This tool has enabled distillers and growers to make more informed decisions regarding grain selection and processing conditions, leading to improved alcohol yields and greater product consistency.

Isabella: Our studies on the roles of pentosans and beta-glucans have identified specific challenges associated with these compounds in Irish wheat varieties. Based on our recommendations, some distillers have begun implementing enzyme treatments and process modifications to mitigate these effects, resulting in more efficient fermentation and increased yields.

Gemma: By providing valuable data on how grain composition impacts final alcohol yield, our work has influenced decisions around crop rotation and grain breeding priorities, encouraging the cultivation of varieties better suited for distilling purposes.

While changes at the farm level take time to fully materialise, we have observed growing interest among Irish farmers and industry stakeholders in adapting their practices in line with these findings.

Gemma Merrins examines malting barley. Photography: Finbarr O’Rourke.

How does Teagasc benefit from your work?

Lisa: Overall, our work aims to support both the economic and environmental sustainability of the tillage sector – a core strategic goal of Teagasc. We do this through optimising and refining processes to reduce dependency on imported goods, thereby creating novel, added-value opportunity for the Irish tillage sector.

How are you anticipating upcoming trends that may affect your work?

Sinéad: Some sectors of the drinks industry are currently in flux; looking ahead, the malting, brewing, and distilling sectors are poised for dynamic growth and transformation over the next three to five years. The convergence of craft and speciality product innovation, sustainability imperatives, technological advancement, and shifting consumer values will drive market expansion and diversification. Companies that prioritise innovation, sustainability, and responsiveness to consumer trends will be best positioned to capture new opportunities and navigate emerging risks.

Gemma: The malt market is expected to expand in line with the significant growth of the non-alcoholic drinks sector.

The centre will be able to support trials for non-alcoholic beer production, as it is installing a dealcoholisation skid to enable alcohol extraction. Precision fermentation processes are also a big area of innovation and flavour development for both beer and spirit production, and the centre will offer support here also.

Isabella: The focus for the next few years will be driven by what the industry needs – more sustainable tillage systems, carbon-neutral processing and eco-friendly packaging. The centre will be equipped to support companies wanting to pilot-test new technologies.

What are the values and principles that drive the team?

Lisa: Principles for a successful team include trust, honesty, clear communication, collaboration and cooperation and a good sense of humour! We have a very broad area to cover, and our work can be quite diverse, so an open mind and flexibility also go a long way. This centre is the first of its kind in Ireland and it has a far-reaching capability in terms of who it can support; it’s great to be involved in such an exciting project.