The brewing industry has become a testing ground for the energy transition. Many drinkers want to drink responsibly: not just to protect their own health, but the health of the planet.

Brewers large and small are taking innovative approaches to their energy use. In Samlesbury, AB InBev has started working with Protium, who will fund, build, and operate a green hydrogen facility that will provide renewable energy, heat for brewing operations, and fuel for their distribution vehicles.

Hepworth & Co, a much smaller brewery, based in Horsham, has been taking an incremental approach, using solar panel, and careful recovery of heat from its systems, to cut its use of fuel oil. And the company is now looking to use methane, produced on site in a containerised anaerobic digestor, to replace some of its fuel use. The next step for the brewery will be to store heat produced over the weekend, and use it in its small batch brewing through the week.

One day, brewing consultant Tim O’Rourke says, brewers may be able to source agricultural raw materials from farmers who use techniques that actually remove carbon dioxide from the atmosphere, meaning that every pint drinkers enjoy, will help heal the planet.

Guests

Tim O’Rourke – The Brilliant Beer Company

Andy Hepworth – Hepworth & Co

Chris Jackson – Protium

The post #212 Turning beer green first appeared on Engineering Matters.