Reduce Incoming Materials While Exercising Profitable By-Product Disposition

By George D. Wornson Secondary Resources, LLC, Whitefish Bay, WI, USA. This poster was originally presented at the MBAA 112th Anniversary Convention, Keystone, Colorado, 1999.

Abstract
Operating any size brewery requires the input of various ingredi- ents to maintain production. The form and packaging of these key ingredients directly impact the recycling and or disposal of non- essential packaging items. The efficient and knowledgeable purchase of these items and packaging specifications can greatly reduce the volume of materials to be dealt with. Also, the disposition of all resulting by-products of brewing may vary because of brewery loca- tion. The disposition of wet brewers grain (WBG), at 80% moisture, may see substantial new resistance due to new stronger agricultural environmental regulations. The larger farms may just eliminate feed- ing WBG due to increased cost of containment. Pressed grain, WBG pressed to about 70% moisture, is replacing WBG and is much more economical than drying for large breweries. Brewers yeast is seeing strong competition from imports. Even stronger competition comes from spent yeast from domestic industrial ethanol production. This yeast results from fermentation of syrup using Saccharomyces and is marketed as brewers' yeast. All these factors can impact the econom- ics of operations and the environmental perception of the brewery.
Keywords: Brewers Spent Grain, Brewers Dried Yeast, Pressed Grain, Wet Brewers Grain  

Sintesis
El operar una cerveceria de cualquier tamafio requiere la colabo- ration de varios ingredientes para mantener la production. La forma y el empacado de estos ingredientes clave impacta directamente el reciclado y/o elimination de articulos de empacado no esencial. La compra eficiente y con conocimiento de estos artfculos y especifica- ciones de empacado pueden reducir grandemente el volumen de materiales con los que hay que lidiar. Tambien, la eliminacicin de todos los productos derivados de la elaboration de la cerveza varia debido a la ubicacion de la cervecen'a. La elimination de granos cerveceros humedos (WBG), a 80% de humedad, pueden una resistencia substantial nueva debido a nuevas y mas fuertes reglas agricultoras del ambiente. Las granjas mas grandes pueden eliminar la comida de WBG debido al increment0 en el costo de contention. El grano prensado, o WBG prensado a 70% de humedad, esta reem- plazando al WBG y es mas economico que el ser secado por cerve- cerias grandes. La levadura cervecera esta viendo una fuerte competencia de las importadas. Mayor competencia aun viene de la levadura gastada de la production de etanol industrial domestica. Esta levadura resulta de la fermentation del jarabe usando Saccharomyces y se marquetea coma levadura cervecera. Todos estos factores pueden impactar la economia de las operaciones y la perception ambiental de la cerveceria.