Latest news with #ICBD
Daily Mail
19-06-2025
- Climate
- Daily Mail
Climate change is coming for your G&T! Global warming could change the taste of gin, scientists warn
If there's one thing the Brits take seriously, it's their gin and tonic. It requires a precise blend of the spirit, mixer, lime wedge and – of course – ice. But the subtle fusion of flavours is at risk, experts have warned - with climate change to blame. Juniper berries are what give gin its distinct piney, woody and citrus-y notes. Now, scientists have found that volatile weather patterns – made more likely by climate breakdown – could make the botanical sweeter and spicier in some years and less intense during others. Experts from Heriot-Watt University's International Centre for Brewing and Distilling (ICBD) warned changing weather might be altering the flavour compounds in the berries. Like grapes, the climate and environment that junipers grow in can influence their intensity and dominant flavours. 'A wet harvest year can reduce the total volatile compounds in juniper by about 12 per cent compared to a dry year,' Matthew Pauley, an assistant professor at the ICBD told The Guardian. 'This has direct implications for the sensory characteristics that make gin taste like gin.' For their research, scientists distilled juniper berries from different regions across Europe including Albania, Bosnia, Macedonia, Montenegro, Serbia, Kosovo and Italy. Analysis of the resulting spirits revealed berries from each region had distinct chemical profiles which gave them slightly different tastes. For example, gin from Albania has a higher abundance of orange and citrus compounds, while gin from Bosnia might have a more woody, pine-y taste. The team distilled juniper berries from varying harvest years and discovered the amount of rainfall in a given year could significantly impact the flavour of the berries. Wetter weather meant longer drying periods for the berries were needed, which changed the abundance of chemicals within them. They found the abundance of Alpha-humulene, which contributes to the berry's spicy and peppery notes, drops during rainy years. Beta-Caryophyllene, which provides citrus, floral and sweet attributes to juniper, also declines. And levels of Beta-myrcene, which helps provide a 'minty' taste to the berries, also decreases during wet harvest years. The countries involved in the study, which are located around southern and southeastern Europe, are expected to be significantly impacted by climate change. Experts predict this area of Europe will experience increased heatwaves and droughts – along with periods of intense rainfall that can vary drastically from year-to-year. The study showed that across all six countries the total harvest rainfall in 2017 was 1,218mm, which dropped to 774mm the following year. If this pattern continues then hotter, drier years could produce juniper berries that are especially sweet and spicy, while wetter seasons could results in a product that has markedly less intense flavour. Professor Annie Hill, the study's supervisor, said: 'For distillers, this means the flavour profile can shift depending on harvest conditions. 'For a multibillion-pound industry, which is increasingly focused on consistency and quality for its discerning customers, this represents a risk.' The study, published in the Journal of the Institute of Brewing, reads: 'Juniper berries and other plant botanicals are used in the production of beverages and contribute signature flavour and aroma. 'Inconsistent or inferior quality of botanicals is a concern and result in consumer dissatisfaction, and reduced sales. 'This work will be of interest to distillers, suppliers of botanicals and juniper farmers, and will inform drying regimes consequent on climate change.' The team said that the most likely outcome of the impact of climate change would be that gin distillers would choose to harvest their juniper berries from a different area. In a similar way to champagne companies buying vinewards in the south of England, previously non-suitable areas for growing juniper berries may be considered.
The Independent
19-06-2025
- Climate
- The Independent
How climate change could alter the flavour of your gin and tonic forever
The flavour of gin and tonic may never be the same again due to climate change, a new study has suggested. Scientists have found that volatile weather conditions, could change the taste of juniper berries – the botanical that gives the spirit its distinctive taste. It could make the drink less floral, sweet, citrus, woody, earthy or musty than its current flavour, according to scientists from Heriot-Watt University 's International Centre for Brewing and Distilling (ICBD). The same species of berry grown in different parts of the world contain different flavour compounds, just like wine. This is dependent on rainfall and sunshine, according to the study, published in the Journal of the Institute of Brewing. Researchers put this to the test by distilling berries from different regions across Europe. This included Albania, Bosnia, Macedonia, Montenegro, Serbia, Kosovo and Italy all from varying harvest years. The spirits were analysed by separating the compounds of the gin using gas chromatography to measure the levels of key flavour compounds. It confirmed that each region had its own distinct chemical profile, which impacts the overall flavour of the gin. Wetter weather meant the berries needed longer drying periods, which changed the amount of water-soluble chemicals in the berries. As a result, harvest conditions can change how gin tastes. For example, meteorological data shows it rained 57 per cent more in the harvest months for juniper- September to November- in seven locations in 2017 in comparison to 2018. The juniper berries harvested in 2017 needed more drying to achieve the optimum 15 per cent moisture content in comparison to the 2018 harvest. Matthew Pauley, an assistant professor at the ICBD, said: 'A wet harvest year can reduce the total volatile compounds in juniper by about 12 per cent compared to a dry year. 'This has direct implications for the sensory characteristics that make gin taste like gin.' Study authors stress that their observations relate to the difference in moisture content at harvest and not directly to the growing conditions of the berries. Professor Annie Hill, the study's supervisor, explained this is a 'risk' for the multibillion-pound industry which has a focus on 'consistency and quality'. Gin producers select their berries from certain regions to achieve a distinctive taste, but climate change disrupting weather patterns and causing more rainfall in certain areas could change the final product.
The Guardian
18-06-2025
- Climate
- The Guardian
Flavour of gin and tonic could be impacted by climate change, study finds
The flavour of a gin and tonic may be impacted by climate change, scientists have found. Volatile weather patterns, made more likely by climate breakdown, could change the taste of juniper berries, which are the key botanical that give gin its distinctive taste. Scientists from Heriot-Watt University's International Centre for Brewing and Distilling (ICBD) have found that changing weather patterns may be altering the flavour compounds in the berries. The berries have their own regional 'terroir' just like wine, depending on rainfall and sunshine, according to the findings, which have been published in the Journal of the Institute of Brewing. Matthew Pauley, an assistant professor at the ICBD, said: 'A wet harvest year can reduce the total volatile compounds in juniper by about 12% compared to a dry year. 'This has direct implications for the sensory characteristics that make gin taste like gin.' Scientists distilled juniper berries from different regions across Europe including Albania, Bosnia, Macedonia, Montenegro, Serbia, Kosovo and Italy, as well as from varying harvest years. They analysed the resulting spirits using gas chromatography to measure the levels of key flavour compounds. They found that berries from each region had distinct chemical profiles, and the differences could impact the woody, resinous, citrus and floral notes in the gin. The amount of rainfall in a given year significantly impacted the flavour of the berries. Wetter weather meant longer drying periods for the berries were needed, which changed the abundance of water-soluble chemicals in the berries. Prof Annie Hill, the study's supervisor, said: 'The least water-soluble compounds are most affected by post-harvest drying. Sign up to First Edition Our morning email breaks down the key stories of the day, telling you what's happening and why it matters after newsletter promotion 'For distillers, this means the flavour profile can shift depending on the harvest conditions. 'For a multibillion-pound industry, which is increasingly focused on consistency and quality for its discerning consumers, this represents a risk.' Premium gin producers carefully select their berries from certain regions to maintain a distinctive taste and house style, but this may be disrupted by climate patterns changing, and some areas getting more rainfall than others.
The Independent
02-06-2025
- Business
- The Independent
University unveils plans for £35m brewing and distilling ‘centre for excellence'
A Scottish university is aiming to raise £35 million for a 'world-renowned' Centre for Sustainable Brewing and Distilling to help the alcohol industry deal with the climate crisis. 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. '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.'
