Sustainable brewing and distilling - Water

Brewing - water

Minimising detergent usage

Consider processing and re-using detergent solutions

Consider employing spent detergents for site cleaning

Consider processing used caustic with membrane technology

Ensure that vessels are adequately drained before and during cleaning cycle

Case study: Red Stripe Acid CIP and optimisation

Using Acid-only CIP for maturation vessels and bright beer tanks has saved water, chemicals and time while also reducing COD of wastewater. Packaging CIPs are specific to brand change. Fermentation vessel CIP is also specific to brand; brands that produce less brunhefe get less cleaning.

Case study provided by Red Stripe in January 2012

Contact an expert