An overview of the utilisation of brewery by-products as generated by British craft breweries

Kerby, C. and Vriesekoop, F. (2017) An overview of the utilisation of brewery by-products as generated by British craft breweries. Beverages, 3 (2).

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Abstract

There is a wide range of information available on by-product disposal methods used by large national breweries. However, little information is available on the methods of by-product disposal used by craft breweries. An investigation was carried out in which 200+ British craft brewers were contacted, of which 90 craft brewers provided basic information about their brewery operations and by-product disposal. Representatives of eleven breweries were interviewed to provide an in-depth case study of their by-product disposal methods. The research found that urban craft brewers use a wider range of disposal methods compared to rural craft brewers; urban brewers dispose of more waste through sewage and landfill, as well as using external companies, such as bio-recycling and anaerobic digester plants, whereas rural brewers have relationships with farmers who dispose of the by-products in various ways. Craft brewers tend to have a direct relationship with the by-product users. Even though they do not have all disposal options available to them which the large industrial breweries have, due to their small scale of by-product production, craft brewers appear to find alternative means of sustainability.

Item Type:	Article
Keywords:	spent grain, spent hops, hot trub, spent yeast, HACCP, disposal, urban, rural
Divisions:	Food, Land and Agribusiness Management
Depositing User:	Ms Kath Osborn
Date Deposited:	27 Jun 2017 15:21
Last Modified:	22 Jul 2021 11:30
URI:	https://hau.repository.guildhe.ac.uk/id/eprint/15899

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