Project Summary

Humankind has been brewing beer - or what could reasonably pass as beer - for at least 5,000 years. We know a great deal about the bioprocess requirements for beer brewing, but we know much less about the biology. Beer brewing requires three different living organisms: barley, hops, and yeast. We are using systems biology to investigate the interactions between these three different organisms throughout the brewing process. These interactions are critical for a number of different beer quality trains, including foam quality, staling, flavours and aromas.

Research Group

Vickers Group


Systems Biology, Systems Biotechnology, Manufacturing, Beer




Project members

Lead Investigator

Associate Professor Claudia Vickers

Group Leader
Vickers Group