Lesson 2 - Environmental Sustainability
In this lesson we will discuss key ways to understand and improve the sustainability of brewery operations. This will include understanding the global context for sustainability, the key environmental sustainability impacts of producing beer and opportunities for improving the sustainability of beer and brewing operations.
Point of Reflection – Reconvene:
Welcome back. So, what were your thoughts?
The table below shows the most common brewery co-products and their typical uses. By not disposing of these co-products as waste, we help to reduce pressure on resources. There is an increasing focus on finding ways to add further value to brewing co-products, both from an environmental point of view and in improving the financial value to brewers.
Table: Co-products that can be generated in the malting and brewing process with potential uses
|
Source |
Co-product |
Use |
|
Malting |
Barley dust and screenings
Malt rootlets |
Animal feed |
|
Brewing |
CO2 |
In product / beer for carbonation |
|
Spent grains |
Animal feed |
|
|
Trub / spent hops
|
Animal feed, although the bitter taste means they often need to be mixed with spent grains. |
|
|
Yeast |
Animal feed Human food including yeast supplements and yeast spreads. |
|
|
Waste beer |
Ethanol extraction Animal feed |