Sustainability Session
Gordon Jackson, Campden BRI, Coopers Hill Road, Nutfield, Surrey, RH1 4HY, UK
Co-author(s): Gordon Jackson and Conor Donoghue, Campden BRI, Nutfield, UK
ABSTRACT: This paper presents data from recent projects to
collect information on techniques used by brewers to minimize
consumption of energy and water. It highlights some case studies from
breweries using data collected in questionnaires sent to breweries
worldwide. This includes examples of initiatives in brewing, packaging,
and logistics plus initiatives at the national level. It also presents
data from studies onsite, for example, using thermal imaging to detect
areas of heat loss. Finally it reviews some recent process engineering
technologies and changes in process operations that have led to
reductions in energy and water use. There is already a lot of published
data on energy and water use in breweries to identify best practices;
the examples presented in this paper are designed to assist brewers in
moving toward achieving best practices.
Conor Donoghue
graduated from University College Dublin in 2010, obtaining a B.S.
degree in environmental biology. After finishing at University College
Dublin, Conor attended Heriot-Watt University, where he obtained an M.S.
degree in brewing and distilling. Conor then joined Campden BRI as an
environmental advisor in the Compliance and Environmental Department. At
Campden BRI Conor has worked on projects benchmarking the environmental
impacts of the brewing sector and finding best practices in energy and
water use in the brewery.
VIEW PRESENTATION 222
