Title: Water optimisation and reuse in microbreweries

Authors: Jonathan Engelmann; Éverton Hansen; Marco Antônio Siqueira Rodrigues; Patrice Monteiro de Aquim

Addresses: Institute of Pure Sciences and Technology, Feevale University, Novo Hamburgo, RS, Brazil ' Institute of Pure Sciences and Technology, Feevale University, Novo Hamburgo, RS, Brazil; Engineering Department, Centro Universitário Ritter dos Reis – UniRitter, Porto Alegre, RS, Brazil; Chemical Engineering Department, Unisinos – Universidade do Vale do Rio dos Sinos, São Leopoldo, RS, Brazil ' Institute of Pure Sciences and Technology, Feevale University, Novo Hamburgo, RS, Brazil ' Institute of Pure Sciences and Technology, Feevale University, Novo Hamburgo, RS, Brazil

Abstract: Water is an essential natural resource for the survival of species. Therefore, it is necessary to develop techniques that reduce water consumption and losses in production processes. Water is the main input used in the manufacture of beer and its use varies from the incorporation in the final product, operations that use water as an auxiliary fluid and cleaning operations. The objective of this study is to analyse the use of water within the production process of a microbrewery and to propose alternatives to optimise the use and reuse of water, aiming at reducing consumption. The methodology proposes a survey of water uses and water losses in the microbrewery, a research of water reuse alternatives and an evaluation of the feasibility of the proposed alternatives. The results showed 80% reduction in the amount of cooling water used in the process.

Keywords: water reuse; microbrewery; cooling water; wastewater.

DOI: 10.1504/IJEWM.2024.140965

International Journal of Environment and Waste Management, 2024 Vol.35 No.1, pp.22 - 38

Accepted: 12 Apr 2022
Published online: 05 Sep 2024 *

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