Assignment #2

ENGR 3466: Environment Impacts of Industries (Fall 2022)

Professor: Dr. John A. Scott

First Name Last Name Student ID

Stephanie Boateng 0377091

Due: December 6th, 2022

ABSTRACT
One of the major industrial uses of water is the brewing sector. Despite substantial technical
advancements during the previous 15 years, the brewing industries have things that remain key
environmental issues. This assignment examines some of these difficulties, focusing on critical
issues such as the environmental effect of the brewing process, and optimum environmental
management strategies that do not compromise beer quality. The evaluation is intended to raise
knowledge of the environmental effect of beer production as well as strategies to decrease
environmental impact.

INTRODUCTION
The goal of this paper is to give a thorough examination of the harmful compounds that can be
released by the processing industries. These compounds can be harmful to those who ingest or
inhale them, as well as to the environment. Brewing is an energy-intensive operation that
requires significant amounts of water. The process of making beer begins with the mixing of
malt, hops, and sugar extracts with water, followed by yeast fermentation (Wainwright, 1998).
The brewing business uses a variety of batch-type techniques to transform raw ingredients into
finished beer. Large amounts of water are required in the process for the manufacturing of beer
as well as for washing, cleaning, and sterilising various equipment once each batch is done. A
significant portion of this water is released into the sewers. A typical brewery's primary water
consumption sections include the brew house, cellars, packaging, and general water use. These
regions' water usage comprises all water used in the product, vessel washing, general washing,
and cleaning in place (CIP), all of which are significant in terms of water input and effluent
output (van der Merwe and Friend, 2002).

WHY IT WAS CONSIDERED FOR REFORMULATION

When compared to other businesses, the beer industry appears to have a lower influence.
However, there are certain types of environmental issues. For example, carbon dioxide
emissions, water scarcity, energy usage, industrial waste, and bottling issues. Initially, the issue
with discharging Co2 is that there is no method to halt draining Co2 when creating beer and
managing beer enterprises. It is very important in the beer-making process. Beer consumption
may be contributing to ozone depletion, global warming, and extreme weather.
Furthermore, Co2 in the air is harmful to the human body. The following issue is one of scarcity
of water. The majority of beer is composed of water. Because Japan is an island country, we
don't hear much about the world's severe water crisis. A major issue is excessive energy use.
Making machines work takes a significant quantity of electric power. Breweries in the United
States spend $200 million on energy each year. Energy usage accounts for 3-8% of beer
manufacturing expenses. Breweries' principal public issue has typically been wastewater
contamination from untreated discharges. The odor and loudness from the activity have created
public concern in the area. The nuisance impact is often perceived by a brewery's neighbors and
is caused by the emission of noise, odor (even in circumstances of high acceptance rates), and
dust mostly from the processing of malt and adjuncts. Reducing the annoyance impact frequently
results in increased expenditures and is sometimes combined with occupational health initiatives.
The toxic effect is more varied since it includes the hazardous impact of unregulated goods or
chemical spills into bodies of water such as rivers and wastewater treatment plants. Breweries'
potential harmful impact is frequently linked to the appraisal of acquired commodities and the
contingency measures used to mitigate the impacts of accidents.
OLD & NEW Environmental Impacts of Brewing Process
BEMPs stress the source control of all wastes generated at a plant by relatively affordable
changes to process and/or operational procedures. As a result, they might be considered as
representing a multifaceted approach to pollution control (EEC, 1995). Although minor changes
to the operation or improvements to management practices can result in significant reductions in
pollution formation, it should be noted that in order to ensure the efficacy and efficiency of a
specific BEMP, action in one area must be coordinated with those in others (UNEP, 1996).
BEMPs are likely to feature efforts in production operations and management for brewers in
particular. A brewing industry's primary aim is to decrease material losses, increase brewing and
packaging efficiency, and identify cost-effective, ecologically preferable waste management
methods. The focus of environmental protection measures has traditionally been on emission
control and reduction; however, as in many other industries, inefficient use of inputs (water,
energy, and raw materials) in a brewery can have environmental consequences. As a result,
preventing and/or mitigating potential negative environmental impacts from industrial operations
should include not only improved management and control of emissions and discharges, but also
a reduction in the consumption of process inputs such as water, raw materials, and energy.
Reduced water use in a brewery or winery will offer various environmental and economic
benefits, including water resource conservation and, as a result, decreased wastewater discharge
volumes. This may allow for less expensive wastewater treatment equipment (RCL, 1995).

CONCLUSION
This research presented recommended strategies for sustainable process technology in breweries,
such as waste reduction, gaseous emission reduction, and energy efficiency and improvements
that do not affect beer quality and provide redesign/reformulation. The natural process,
particularly the carbon footprint of a brewery, may be optimized further by using leftover grains
combustion and sun thermal energy. Biomass combustion technology and techniques must be
developed for usage in the brewing sector. Because of the influence of Brewery Firm's effluent
on environmental issues as well as individual health, the company should practice corporate
social responsibility. Furthermore, the organization should examine the norms and regulations
governing trash and wastewater management, as well as environmental sustainability. For
sustainable growth, the brewery business should use the natural step structure (TNS). The
brewery industry might assess the relative sustainability of their brewing process by taking into
account the following sustainability salons: ecological footprints, carbon footprints, hazardous
release inventory, habitat, and greenhouse gas mitigation. Environmental sustainability therefore
covers the fundamental pillars of sustainability, including the triple bottom line, or economic,
social, and environmental consequences (Diesendorf, 1997). In this sense, if people desire a good
future, the primary objective should be to promote sustainability acts internationally and at all
levels of society while removing behaviors that lead to the deterioration of the physical and
social environment.
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