Alternative Paradigms for the Production of Beer

Stephen T. Russell¹, R. Paul Singh¹ and Charles W. Bamforth^1,2
¹ Department of Food Science and Technology, University of California, Davis, CA, 95616
² Corresponding author. E-mail: cwbamforth@ucdavis.edu
An initial report of this work was presented to the American Society of Brewing Chemists, Victoria, BC, in June 2007.

J. Inst. Brew. 114(4), 349–356, 2008 | VIEW ARTICLE

ABSTRACT
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.

Key words:
Brewing, carbon dioxide, comparison, cost, effluent, energy, new paradigms, water.