Katherine Smart has become the UK's only female professor of brewing science, at Nottingham University. She talks to Alix Young
What qualifications do you have for the job?
My first degree was in biological sciences, and then I took a PhD in brewing sciences, specialising in yeast. I got really interested in applied microbiology while doing this. The fact that microorganisms make useful things like yogurt, cheese and beer was fascinating. I was lucky to get a scholarship with Bass beers, which enabled me to do all my research within the industry, which is very rare. I then took a kind of apprenticeship to become a professor.
Pubs are in your family. How did this help you?
I wasn't aware at first, but it's nice, as it ties everything together for me. My grandparents ran a pub in Beeston, Nottingham, but had given it up before I was born, so I never really knew much about it. It was only once I had become an academic that I found out there have been publicans in my family, and three or four pubs in Beeston have been run by my family.
What makes the perfect pint?
First, you need excellent malt and excellent hops, as this helps the colour and flavour. Then you need water, but it needs the right iron content for the yeast. Each type of beer needs its own kind of yeast, which turns the malt extract into beer, giving it the fruity flavours that we call esters. The variety of the yeast is critical in creating flavour, mouthfeel and aroma. Guinness, for example, uses a dark-roasted type. Each brand of beer will have a specific type of yeast, and the variations are jealously guarded secrets. Lots of different malts are also used to give distinctive flavours.
How much of an impact is climate change having on brewing?
The changes won't affect the fermentation process but will have a big impact on the growing of the crops - particularly malt. Anything that affects the "agronomics" will have a big impact on the beer itself.
How can brewers create green fuels for cars and power stations?
It is the lessons in fermentation that are useful in developing environmentally friendly fuels. The same techniques are used to create biofuels, such as bioethanol, although a different yeast is used. The new postgraduate course in brewing sciences we have started at Nottingham doesn't cover the production of biofuels, but I would not rule out the university creating a masters programme in energy production in the future.
What's your favourite pint?
It really depends on the season. In weather like this, the best bet is a nice light lager, such as a Pilsner or Peroni, but I love variety and like to try local ales, too.