The water footprint of beer production
Sustainability evaluations are steadily increasing in the brewing industry, particularly with regard to the raw material used in the greatest quantity for brewing beer, namely water. Water consumption is rising worldwide and has the potential for threatening reliable supplies of clean water [1]. Water consumption in beer production begins with the cultivation and processing of the raw materials. The concept of a water footprint attempts to identify all of water flows used during the life cycle of a product or service, so that the total quantity of water can be calculated. When the water footprint is taken into account, the quantity of water used in the production of one hectoliter of beer is much higher than the three to six hectoliters typically cited in the literature [2, 3].
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