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Alternative Paradigms for the Production of Beer
Author(s) -
Russell Stephen T.,
Singh R. Paul,
Bamforth Charles W.
Publication year - 2008
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.2008.tb00779.x
Subject(s) - production (economics) , sugar , pulp and paper industry , quality (philosophy) , consumption (sociology) , environmental science , effluent , biochemical engineering , fermentation , business , environmental economics , food science , process engineering , economics , chemistry , microeconomics , environmental engineering , engineering , social science , philosophy , epistemology , sociology
Without consideration of feasibility from perspectives of quality, acceptability to producer or consumer or legal and taxation implications, we have explored the relative cost and environmental implications of new paradigms for the production of beer. An approach based on the flavouring of a purchased bland alcohol source is the most advantageous from this perspective, followed by one based on the in‐house fermentation of a sugar syrup. When compared to the conventional process, these processes provide a range of 2.8 to 73.1% savings for the parameters analysed, which were energy and water usage, carbon dioxide production and effluent production. The largest savings are observed for the water usage parameter, while the smallest difference is seen for specific energy consumption.