Utilisation of brewers’ grains within a brewery complex
The following article describes a new process whereby brewers’ grains can be completely re-utilised, both in terms of energy and material.
Over the next few years, a considerable change will take place in the brewing sector by way of closing natural loops. As a result of various waste disposal regulations coming into force, dumping or open ground tipping of organic waste with a total organic carbon content (TOC) exceeding 5% will be prohibited. As a result, industry has now to look for ways in which waste substances from breweries can be efficiently used. An effort should be made in any case to have a process generating no waste.
Classical disposal routes increasingly problematic
Spent grains are a by-product of beer brewing. Moisture content is about 80%, i.e.e.
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