MBAA TQ https://doi.org/10.1094/TQ-55-2-0715-01 |
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Mauricio Garcia (1), Timothy Gill (2), Aaron Herman (3), Asami A. Iwahashi (4), Ryan Jezierski (5), Alexander Jimenez (6), Lothar Knuttel (7), Tyler Krych (8), and Fred Scheer (9). 1. Molson Coors International, Miami, FL, U.S.A. 2. Wissahickon Brewing, Philadelphia, PA, U.S.A. 3. Town Hall Brewery, Minneapolis, MN, U.S.A. 4. Asahi Breweries Ltd., Tokyo, Japan. 5. Karbach Brewing Company, Houston, TX, U.S.A. 6. Artesanales Cervezarte CA, Miranda, Venezuela. 7. Neshaminy Creek Brewing Company, Croydon, PA, U.S.A. 8. Shorts Brewing Company, Bellaire, MI, U.S.A. 9. Paul Muller Company, Springfield, MO, U.S.A.
AbstractThis paper was written for a hypothetical brewery. The project was assigned as a case study at the 2017 MBAA Brewing and Malting Science Course in Madison, WI. The task was to identify how much water is used in each area of a production brewery (i.e., determine the brewery’s water footprint) and then to provide advice on how to conserve water by making adjustments to various process steps. An overview of the brewery is given, including its baseline water usage prior to instituting any conservation adjustments. A brief discussion of industry standards is provided for comparison. Goals and targets for this case study are established based on these industry standards. The rest of the paper follows the usage of water through the brewing process and discusses options on water conservation practices for each process step, from wort production to cellaring to packaging, as well as brewery-wide utilities water usage and conservation strategies.
