Claire Aviles, William Dean, and Baji Gobburi. Cambrian Innovation, Boston, MA, U.S.A.
Abstract
As the number of craft breweries in the United States continues to grow, concerns about input water and spent process water become increasingly prevalent. Many breweries—particularly in drought-stricken regions and in small towns where aging municipal treatment infrastructure is nearing capacity—are implementing strategies around water consumption and process water discharge to avoid business interruption and mitigate supply and cost concerns. It is no surprise that craft brewers, consistent innovators in both product and process, are tackling input water and spent process water management challenges head on, implementing water conservation programs and investing in sustainable process water treatment technologies.
