Individualized Masters’ Degree with Neil Dempster: Brewing Science

The passion for brewing was sparked during the time Neil reached the legal drinking age, in the early 2010s and the rise of the craft beer industry in Ontario and Quebec. Attending exposition and events that showcased the region’s craft beers allowed him to engage with brewers and develop a keen interest in the field. He came to Bishop’s University to pursue a bachelor’s degree in Chemistry and successfully completed it in June 2022.

During his time at Bishop’s, Neil had the opportunity to get involved with the Bishop’s Arches Brewery, where he learned about the brewing process as an active participant on days the beer was being brewed. In his third year, Neil decided to enroll in the Graduate Certificate in Brewing Science, and even began taking courses within the program. However, when he discovered the chance to pursue an Individualized master’s degree in Brewing Science with Dr. Alexandre Drouin and Dr. Dale Wood, he eagerly seized the opportunity.

This unique program allows him to build upon from previous experiences in Environmental and Analytical Chemistry, combining it with the knowledge gained during his B.Sc. degree, and apply it to the fascinating world of craft brewing and distilling. Neil firmly believes that this opportunity will provide him with invaluable experience in chemical and instrumental methods of analysis, all while pursuing his passion for craft brewing.

For the M.Sc. project, Neil is investigating the impact of adding a significant amount of oxygen to the wort before introducing Active Dry Yeast which is the industry standard for brewing yeast. Active Dry Yeast is designed to contain all the necessary oxygen-containing compounds for immediate fermentation upon addition to the wort, making the addition of oxygen unnecessary for optimal fermentation. The industry asserts that a beer produced from an oxygenated wort should taste no different from one produced from a non-oxygenated wort. Therefore, for his research thesis, he wants to determine if this claim holds true and, if not, how does oxygen affect the fermentation process with Active Dry Yeast.

To conduct this study, he is brewing identical wort batches and fermenting them in the presence and absence of added oxygen. Through qualitative analysis using a tasting panel and quantitative analysis utilizing instrumental methods such as High-Pressure Liquid Chromatography (HPLC) and Gas Chromatography Mass Spectroscopy (GCMS), significant differences were found in flavor and aroma between the oxygenated and unoxygenated beers. These preliminary findings not only challenge the manufacturer’s position but may also challenge accepted theories on yeast metabolism, which is incredibly exciting.

Acquiring proficiency through analytical instrumentation has also led to another project involvement focusing on the formation of ethyl carbamate (EC), a probable carcinogen, in fermented beverages. As part of a larger research effort involving multiple researchers, Neil will be analyzing samples for EC and precursor molecules using the same instruments utilized during his original project, while also developing new methods for EC analysis.

Neil’s journey in the field of brewing science has been both intellectually stimulating and personally fulfilling, and he looks forward to further exploration and contribution to this dynamic industry.

Joannie St-Germain M.Sc.
Research Officer
Office of Research and Graduate Studies
819-822-9600 ext. 2242