O-22. Energy conservation in craft breweries across three orders of magnitude

Presenter: Jaime Jurado, The Gambrinus Company.

Large brewing organizations have set new expectations on water and energy optimization in the brewery, galvanizing and engaging staff in plants in disparate locations to benchmark and reach target goals in terms of reductions. Every brewery appreciates as a desired objective the need and the challenge to increase its output while reducing overall energy consumed. Justification of investments resulting in reduced energy or GHG footprint in the brewery can be difficult for the artisanal brewery, which does not have scale in its favor. Examples will be presented across all areas of the brewery, with data on projected payback and potential savings that can be realized. Some solutions are scalable across three orders of magnitude, and some are applicable to only one scale. Notable brewers have committed to approaches beyond the constraints defined by ROI due to company philosophies in anticipation that their customers will endorse such commitments, and data addressing this framework will be shared. Every brewery must find its balance in how it can reduce its energy footprint, and there is a place for emerging technologies and approaches, as well as in proven and established investments. The engineer’s perspective presented must be reconciled with brewing and quality philosophies.

Jaime Jurado has served as director of brewing operations for more than 14 years at The Gambrinus Company Breweries. His focus includes engineered approaches to growth, such as modeling and resolving optimal tank sizes at one brewery, upgrading and improving energy yield in another, reducing the GHG footprint by design in another. Jaime is a senior member of the AIChE, a past chair of the San Antonio ACS Section, program chair of CERMACS ACS conferences, and past president of MBAA. He completed his studies as a Brauerei Praktikant in Nürnberg, Würzburg, and Augsburg, Germany, at Patrizier-Bräu AG and has his undergraduate degree in chemical engineering and his M.S. degree in electrical engineering. He also did three years of postgraduate study and research in medical engineering, while retaining part-time employment in the brewing industry.

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