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50. Practical primary water treatment for breweries

M. HENK (1), W. Byrne (2); (1) U.S. Water Services, Inc., Saint Michael, MN, U.S.A.; (2) Company for Educational Advancement, Wayzata, MN, U.S.A.

Sustainability II
Saturday, October 10
8:30–10:15 a.m.
River Terrace 2

Primary water quality has a direct impact on the brewing process and taste of the final product. There are a multitude of options available to provide consistent water quality for sustainable operations. Water treatment operations impact power and water consumption, chemistry/mineral content, and disinfection/disinfection by-products of the resulting primary water. This paper will discuss the technology behind the various treatment methods and their practical application. Best practices for water treatment operations to ensure sustainable operations will be covered along with advantages and disadvantages of the common treatment methods. Water treatment unit operations such as carbon filtration, reverse osmosis, softening, and ultraviolet light systems will be discussed. Disinfection technologies discussed will include ozone, chlorine dioxide, and hypochlorite.

Michael Henk has 15 years of experience in the engineering, design, commissioning, and ongoing maintenance and support of a wide range of water treatment equipment and programs. He obtained a B.S. degree in chemical engineering from the University of Pittsburgh. Michael is currently the strategic business leader for equipment service and automation at U.S. Water Services, Inc., where he develops service programs for water treatment applications and manages a team of technology developers to support field service operations. Michael is a member of the MBAA Sustainability Committee and is an avid home brewer.

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