Advertisement

Brewing pp 57-70 | Cite as

Water for brewing

  • Michael J. Lewis
  • Tom W. Young

Abstract

Water is the lifeblood of many industrial processes and brewing is no exception. Brewers use water in three main ways: (1) as product water, which is the major (92%+) component of beer and includes water for mashing, sparging, dilution of beer brewed at high gravity, and for making additions such as hop extract or diatomaceous earth in filtration, etc., (2) as process water used for cleaning and sanitizing the plant and packing beer transfer lines and so on, and (3) as Service water for raising steam for transport of heat energy around the brewery. Each use requires somewhat different water quality. Altogether, depending on their efficiency, brewers use between four and perhaps even twelve volumes of water for each volume of beer produced; process water and service water represent the primary demand for water in a brewery for which quite soft water (see below) is preferred. Large breweries tend to be more efficient in water usage than small ones.

Keywords

Methyl Orange Diatomaceous Earth Total Alkalinity Waste Stream Service Water 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Copyright information

© Springer Science+Business Media New York 2001

Authors and Affiliations

  • Michael J. Lewis
    • 1
    • 2
  • Tom W. Young
    • 3
  1. 1.University of CaliforniaDavisUSA
  2. 2.University ExtensionDavisUSA
  3. 3.School of BiosciencesThe University of BirminghamBirminghamUK

Personalised recommendations