Two of our colleagues, Dries Van Hout and Scott Britton, contributed to a recently published article on the increasingly important role of sustainability in the brewing industry. Their contribution to “Brewing for the Future: Balancing Tradition and Sustainability” offers valuable insights into how breweries around the world are addressing environmental challenges without compromising the craft and culture of brewing.
The article examines how breweries are modernizing their operations to reduce environmental impact while preserving the craft and culture of brewing. With global beer production reaching nearly 2 billion hectoliters annually, the industry has a significant environmental footprint—but also many opportunities to lead in sustainability.
Why sustainability matters
- Brewing is resource-intensive: high energy, water, and raw material use.
- Increasing consumer expectations and regulatory pressures are driving change. Sustainable practices can enhance brand image and lower long-term operational costs.
Environmental impacts
- Carbon emissions: CO₂ from production, packaging, and transportation.
- Water usage: Up to 20 liters of water per liter of beer in small breweries.
- Waste streams: Including spent grain, yeast, trub, and wastewater.
Common strategies
- Energy efficiency: Heat recovery, LED lighting, solar panels, and efficient boilers.
- Water conservation: Reuse systems, mash filters, wastewater treatment.
- Circular economy: CO₂ recapture, using waste for animal feed, composting.
- Sustainable packaging: Reusable kegs, lightweight cans, compostable carriers.
For those that want to read the full article, it’s accessible through this link.