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Sustainable brewing and distilling - Water

Brewing - water


Map water usage


Identify / measure quantity and quality of water requirement at each point of use


Locate drains and measure or calculate “average” flows


Thus produce a WATER MAP (mass balance) of usage, type (hot, cold or drainage) and quality over the site


May be validated by comparison of total water in versus total water out over a long period (say 12 months)


NOTE: improvements to domestic (i.e. offices, lavatories) water usage are not considered on this site typically comprises less than 2% of total usage


Case study: Flensburger water monitoring system

Flensburger has installed a water monitoring system. In a large brewery areas of low importance may go suspended periods without being inspected. This was the case with Flensburger’s effluent outflow pipes. A water monitoring system which was installed allowed for pinpointing problems as soon as they occur and significant savings were made.


Sauer, W. 2011. Energy Monitoring in the Flensburger Brewery. Brauwelt, 151(1/2), 32-34.