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Reducing Water Usage: Case Study from the 2017 Master Brewers Brewery Engineering and Utilities Course

MBAA TQ https://doi.org/10.1094/TQ-55-2-0627-01 | VIEW ARTICLE

 

Jose Sanchez (1), Mike McManus (2), Chris Dent (3), Kyle Harris (4), and Darren Goodlin (5). 1. Productos Químicos Industriales, S.R.L., Santo Domingo, Dominican Republic. 2. Industrial Arts Brewing Co., Garnerville, NY, U.S.A. 3. Deschutes Brewery, Bend, OR, U.S.A. 4. Barnum Mechanical, Loomis, CA, U.S.A. 5. Course Director; Goodlin Process Solutions LLC, Mascoutah, IL, U.S.A.

 

Abstract
In 2016, the Technical Quarterly began to publish the class-voted “best case study” from one of three 2-week Master Brewers Short Courses. This one is from the 2017 Brewery Engineering and Utilities course under direction of Darren Goodlin of Goodlin Process Solutions LLC. On the first day of class, different engineering-based questions are posed to each student group, and on the final day the groups present their findings. The idea is to dig deep while using the teachings of the class. This group was asked to explain what approach they would take to identify and verify, and what corrective action they would implement to track and reduce, overall water to beer produced usage without impacting product quality. They were asked to prioritize the actions to implement based on a benefit, cost, and difficulty perspective.