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Malt trickles from two hands onto spread out malt bags (Photo: Bühler)

Perfect fan speed | Ask anyone in the malting sector to list the biggest users of energy in their processes, and kiln fans will be very near – or at – the top of the list. Their dependence on a range of external factors usually means that the fans are set at 100 % in order to achieve their parameters, something that obviously comes with significant cost implications for operators.

Prepared for the future | The American craft beer industry emits about half a billion metric tons of carbon dioxide into the atmosphere annually and is all too aware of the need to conserve energy and become more sustainable and environmentally responsible. Brewing is an energy intensive business that creates waste materials and by-products in equal measure and in today’s environmentally conscious landscape the need for sustainability is more important than ever.

New technology | Beer is mostly water, and minor ionic components have a major influence on brewing and beer quality. CapDi, a new membrane capacitance deionization technology developed by Voltea, can now offer brewers an alternative to traditional deionization treatments.

Sustainable and cost-effective | Supply-chain issues and climate change are presenting significant cost challenges for breweries all over the world. Using sustainable regional alternatives to malt can help reduce costs while also supporting local farmers and communities. This article explains how these “malternatives” can be successfully applied by brewers.

Heat recovery | Stopping the use of fossil fuels is more urgent than ever, but still no emission-free maltings has been constructed so far. On average, malting of barley results in a carbon footprint in the range of 100–350 kg per ton of produced malt, depending on the malt variety, the efficiencies and used fuel types. In the following article the authors from Holland Malt, The Netherlands, introduce the concept of a completely electrified kilning system powered by large-scale heatpumps.

Tipping point | “That magic moment when an idea, trend, or social behavior crosses a threshold, tips, and spreads like wildfire” – this is how Malcolm Gladwell, author of the now iconic book “The Tipping Point” [1], defines his eponymous concept. Using a host of true and amazing stories, Gladwell convincingly demonstrates not only that tipping points are real but that they can be crossed in either direction – towards positive outcomes, or, sadly, towards disastrous ones. Is sustainable brewing approaching the tipping point?

Positive impact | As time goes on, the one issue that has not waned in the public conscience due to fads and headlines across industries is sustainability. According to Euromonitor’s Voice of the Consumer Lifestyles survey, in 2021, 65 % of consumers highlighted they are concerned about climate change’s impact on their life and 67 % of consumers reported trying to have a positive impact on the environment through their daily actions. This translates to their support of the diverse array of industries and products that they interact with on a daily basis. One that has not by the very least been left out of the fray is the alcoholic drinks industry.

Focus on sustainability | NX Filtration is a global supplier of beer microfiltration membranes, which is fast gaining momentum as the preferred filtration process for beer thanks to its quality assurance, cost savings, and sustainable credentials. Founded by some of the original developers of beer membrane filtration technology, NX Filtration also offers unique nanofiltration membranes for treating water, recovering and reusing chemicals and water recycling. The strong focus on sustainability can also be seen at the Spanish La Zaragozana brewery, where NX Filtration technology has been successfully implemented.

Breeding success | Diamant, a new noble aroma variety and a daughter of the old Spalter landrace, was launched by the Society of Hop Research (GfH) after an extensive time in development and selection carried out at the Bavarian State Research Centre for Agriculture, Freising, Germany. Diamant is a modern, economical variety with a top-class flavour, and it is environmentally compatible.

Brewing economics | A sustainable future for brewing: obiviously, everybody is for it – but how do you actually evaluate and implement sustainable brewing practices and procedures that not only resonate with consumers but also make sound business sense, both in the boardroom and in the brewery?

Sustainable and economical | A new generation of conscious consumers has driven significant change in the brewing industry. High-quality beer is now available in a range of flavors and varieties that align with consumers’ expectations, including low-alcohol, alcohol-free and gluten-free beers. But taste is not the only driver of new product development; rising concerns over the environment mean that sustainably produced beer is fast becoming people’s top choice. Now the question is, how can brewers improve the sustainability of their processes and end products to meet demand while also continuing to work economically?