The potential for energy reduction in breweries.
The continuing increase in energy costs and the need to conserve resources requires the brewing industry to reexamine its use of these resources and to develop techniques, methods and equipment to reduce usage and cost. The large difference between theoretical and actual energy requirements is identified within the major areas of utilities and production. Heat and power losses are examined in steam raising, refrigeration and compressed air within utilities together with a similar examination for wort production, fermentation and conditioning. Transfers and pumping requirements are considered in the context of: hydraulic head, parameters of centrifugal pumps, electric motors, controls and how these can be combined to best advantage. Reference is made to alternative methods of converting energy more efficiently and where these alternatives can conserve and reduce costs simultaneously. Possible developments for the future are outlined and comparisons made between present and future energy and cost ratios.
Keywords: brewhouse brewing continuous process economisation energy heat exchange oxygen wort boiling