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Campden BRI logo
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