Research

The International Centre for Brewing and Distilling (ICBD) is part of the School of Engineering & Physical Sciences. The research programme emphasizes the biochemical and microbiological aspects of brewing and distilling, especially cereals, including malting, and fermentation.

Recent publications:

Worldwide Illicit and Counterfeit Alcoholic Spirits: Problem, Detection, and Prevention
Bryan, M. A. & Hill, A. E., 12 Apr 2024, (E-pub ahead of print) In: Journal of the American Society of Brewing Chemists.
Research output: Contribution to journal › Review article › peer-review
Identification of Volatile Compounds Contributory to Mango and Tropical-Type Aroma in Whisky
Hiura, T., Hill, A. E., Takata, R. & Holmes, C. P., 21 Mar 2024, (E-pub ahead of print) In: Journal of the American Society of Brewing Chemists. p. 1-9 9 p.
Research output: Contribution to journal › Article › peer-review
Profiling potential brewing yeast from forest and vineyard ecosystems
Iturritxa, E., Hill, A. E. & Torija, M-J., 2 Jun 2023, In: International Journal of Food Microbiology. 394, 110187.
Research output: Contribution to journal › Article › peer-review
Distilled Spirits
Hill, A. (ed.) & Jack, F. (ed.), 2023, Academic Press. 342 p.
Research output: Book/Report › Book
Schizosaccharomyces pombe in the Brewing Process: Mixed-Culture Fermentation for More Complete Attenuation of High-Gravity Wort
Pownall, B., Reid, S. J., Hill, A. E. & Jenkins, D., 15 Nov 2022, In: Fermentation. 8, 11, 643.
Research output: Contribution to journal › Article › peer-review
The influence of yeast strain on whisky new make spirit aroma
Waymark, C. & Hill, A. E., 14 Dec 2021, In: Fermentation. 7, 4, 311.
Research output: Contribution to journal › Article › peer-review
Investigation of the efficacy of hydration regimes and a novel nutrient-rich media on yeast propagation, fermentative activity and distillate yield and composition in potato-based spirit
Hill, A. E., 7 Sept 2021. 1 p.
Research output: Contribution to conference › Poster
Influence of still design and modelling of the behaviour of volatile terpenes in an artificial model gin
Hodel, J., O'Donovan, T. & Hill, A. E., Sept 2021, In: Food and Bioproducts Processing. 129, p. 46-64 19 p.
Research output: Contribution to journal › Article › peer-review
Influence of distillation parameters on the extraction of Juniperus communis L. in vapour infused gin
Hodel, J., Burke, M. & Hill, A. E., 4 May 2020, In: Journal of the Institute of Brewing. 126, 2, p. 184-193 10 p.
Research output: Contribution to journal › Article › peer-review
Quantitative Comparison of Volatiles in Vapor Infused Gin versus Steep Infused Gin Distillates
Hodel, J., Pauley, M., Gorseling, M. C. J. K. & Hill, A. E., 22 Jul 2019, In: Journal of the American Society of Brewing Chemists. 77, 3, p. 149-156 8 p.
Research output: Contribution to journal › Article › peer-review
Free amino nitrogen in brewing
Hill, A. E. & Stewart, G. G., Mar 2019, In: Fermentation. 5, 1, 22.
Research output: Contribution to journal › Review article › peer-review
The resurgence of the beer sector in the Basque Country
Eugenia Iturritxa & Maria Jesus Torija, Nov 2018, Brewing and Distilling International 5 p.
Research output: Contribution to specialist publication › Article
Microbiology And Microbiological Control In The Brewery
Hill, A. E. & Priest, F. G., 19 Oct 2017, Handbook of Brewing. Stewart, G. G., Anstruther, A. & Russell, I. (eds.). 3 ed. CRC Press, p. 529-546 18 p.
Research output: Chapter in Book/Report/Conference proceeding › Chapter
Spirits
Watson, D. C. & Hill, A. E., Sept 2017, Ullmann's Encyclopedia of Industrial Chemistry. Wiley-VCH Verlag, p. 1-17 17 p.
Research output: Chapter in Book/Report/Conference proceeding › Chapter
Lagerkorn — the historic German grain Whisky — barrel aged corn distillate from the Münsterland
Hill, A. E., 2017.
Research output: Contribution to conference › Poster › peer-review
Straying from the crowd: Novel yeasts for new make
Hill, A. E., 2017.
Research output: Contribution to conference › Poster › peer-review
Deciphering dunder: an examination of rum fermentation
Hill, A. E., 2017.
Research output: Contribution to conference › Poster › peer-review
Designing Gin: Conception to Commercial Production
Hill, A. E., 2017.
Research output: Contribution to conference › Poster › peer-review
Saccharomyces cerevisiae in the Production of Whisk(e)y
Walker, G. M. & Hill, A. E., 20 Dec 2016, In: Beverages. 2, 4, 38.
Research output: Contribution to journal › Article › peer-review
Construction of a highly thermostable 1,3-1,4-β-glucanase by combinational mutagenesis and its potential application in the brewing industry
Niu, C., Zhu, L., Hill, A. E., Speers, R. A. & Li, Q., 15 Sept 2016, (E-pub ahead of print) In: Biotechnology Letters. p. 1-10 10 p.
Research output: Contribution to journal › Article › peer-review
Review: Gram Negative Bacteria in Brewing
Paradh, A. D. & Hill, A. E., 22 Mar 2016, In: Advances in Microbiology. p. 195-209 15 p.
Research output: Contribution to journal › Article › peer-review
Microbiology
Hill, A. E., 2016, Brewing Materials and Processes: A Practical Approach to Beer Excellence. Bamforth, C. W. (ed.). Elsevier, p. 291-315 25 p.
Research output: Chapter in Book/Report/Conference proceeding › Chapter
Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste
Hill, A. E., 11 Jun 2015, 1 ed. Woodhead Publishing Ltd. 506 p. (Woodhead Publishing Series in Food Science, Technology and Nutrition; no. 289)
Research output: Book/Report › Book
Finding NeBo—a journey through last runnings
Hill, A. E., 2015, p. 261-269. 9 p.
Research output: Contribution to conference › Paper › peer-review
Finding Ne-Bo – A journey through last runnings
Hill, A. E., 8 Sept 2014.
Research output: Contribution to conference › Poster › peer-review
Investigating the Birthplace of Scotch Whisky: Microbiological Survey of Lindores Abbey
Burke, C., Speers, R. A. & Hill, A. E., 8 Sept 2014.
Research output: Contribution to conference › Poster › peer-review
An investigation into the use of different yeast strains and Lactobacillus on new make spirit
Hill, A. E. & Bryce, J. H., 8 Sept 2014, p. 243-248. 5 p.
Research output: Contribution to conference › Paper › peer-review
The types and properties of yeasts and bacteria isolated during a microbiological survey of Lindores Abbey
Hill, A. E., Speers, R. A. & Burke, C. J., Jun 2014.
Research output: Contribution to conference › Paper › peer-review
Extraction of FAN from malting barley during malting and mashing
Lekkas, C., Hill, A. E. & Stewart, G. G., Mar 2014, In: Journal of the American Society of Brewing Chemists. 72, 1, p. 6-11 6 p.
Research output: Contribution to journal › Article › peer-review
Detection of beer spoilage bacteria Pectinatus and Megasphaera with acridinium ester labelled DNA probes using a hybridisation protection assay
Paradh, A. D., Hill, A. E. & Mitchell, W. J., Jan 2014, In: Journal of Microbiological Methods. 96, p. 25-34 10 p.
Research output: Contribution to journal › Article › peer-review
125th Anniversary Review: Developments in brewing and distilling yeast strains
Stewart, G. G., Hill, A. E. & Russell, I., Dec 2013, In: Journal of the Institute of Brewing. 119, 4
Research output: Contribution to journal › Article › peer-review
Wort FAN – its characteristics and importance during fermentation
Stewart, G. G., Hill, A. E. & Lekkas, C., 2013, In: Journal of the American Society of Brewing Chemists. 71, 4, p. 179-185 7 p.
Research output: Contribution to journal › Article › peer-review
Brewer’s friends and foes
Hill, A. E., Dec 2011, In: Food Science and Technology Today. 25, 4, p. 32-35 3 p.
Research output: Contribution to journal › Article
Occurrence of Pectinatus and Megasphaera in the major UK breweries
Paradh, A. D., Hill, A. E. & Mitchell, W. J., 2011, In: Journal of the Institute of Brewing. 117, 4, p. 498-506 8 p.
Research output: Contribution to journal › Article › peer-review
The role of small wort peptides in brewing fermentations
Lekkas, C., Hill, A. E., Taidi, B., Hodgson, J. & Stewart, G. G., 2009, In: Journal of the Institute of Brewing. 115, 2, p. 134-139 6 p.
Research output: Contribution to journal › Article › peer-review
Microbiological stability of beer
Hill, A. E., 2009, Beer: A Quality Perspective. Bamforth, C. (ed.). USA: Academic Press, p. 163-184 21 p.
Research output: Chapter in Book/Report/Conference proceeding › Chapter
Elucidation of the role of nitrogenous wort components in yeast fermentation
Lekkas, C., Stewart, G. G., Hill, A. E., Taidi, B. & Hodgson, J., 2007, In: Journal of the Institute of Brewing. 113, 1, p. 3-8 6 p.
Research output: Contribution to journal › Article › peer-review
The importance of free amino nitrogen in wort and beer
Hill, A. E. & Stewart, G., 2005, In: Technical Quarterly. 42, 2, p. 113-116 4 p.
Research output: Contribution to journal › Article › peer-review
Survey of restriction-modification systems and transformation in Mannheimia haemolytica and Pasteurella trehalosi
Hill, A. E. & Lainson, F. A., 20 Mar 2003, In: Veterinary Microbiology. 92, 1-2, p. 103-109 7 p.
Research output: Contribution to journal › Article › peer-review
Identification and characterization of a novel cytochrome c(3) from Shewanella frigidimarina that is involved in Fe(III) respiration
Gordon, E. H. J., Pike, A. D., Hill, A. E., Cuthbertson, P. M., Chapman, S. K. & Reid, G. A., 1 Jul 2000, In: Biochemical Journal. 349, 1, p. 153-158 6 p.
Research output: Contribution to journal › Article › peer-review
Structure and function of flavocytochrome c(3), the soluble fumarate reductase from Shewanella NCIMB400
Reid, GA., Gordon, E. H. J., Hill, A. E., Doherty, M., Turner, K. L., Holt, R. A. & Chapman, S., Aug 1998, In: Biochemical Society Transactions. 26, 3, p. 418-421 4 p.
Research output: Contribution to journal › Article › peer-review