Savings potential through barley during malting
Study results | For some time now the concept of sustainability has cropped up in practically all areas of our lives. Our brewing industry is no exception. At least all larger brewery groups and breweries publish sustainability reports containing information, among others, on the carbon footprint of their products. Regardless of the surprisingly great differences between the respective breweries’ carbon balance (depending on how this is assessed), malt as a raw material also contributes to the CO2 emissions generated during production. This means that malting plants are also required to make an effort towards achieving greater sustainability. The following study aims to assess the savings potential of new varieties of malting barley with a view to reducing carbon footprints and cutting costs.
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