MBAA TQ https://doi.org/10.1094/TQ-57-4-1218-01 | 
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Dan Pearson. Symbiont Science, Engineering and Construction, Inc., Milwaukee, WI 53214, U.S.A.
Abstract
Given the worsening trends in water scarcity, increases in water and wastewater cost, and rising consumer interest in sustainable business practices, it is likely only a matter of time before water reduction and best management practices appear on the priority list of every brewery. Although water costs will vary across breweries, water is not always the inexpensive resource many have come to believe, and there is an economic case to be made for water projects. Looking beyond the utility bill, brewers need to consider the total cost of water when weighing investment decisions, as many ancillary costs and the management of wastewater add up to make water a surprisingly expensive utility. This paper shares recommendations for water reduction with findings from several real-world water reduction projects at various breweries.
