water usage and treatment at brewdog brewing company · water –why do we care? • we are an...
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Water Usage and Treatment atBrewDog Brewing Company
Eric Fessler AOPTim Hawn BrewDog
Water – Why do we care?• We are an international company.
o It must be the same to make the same beer.o It is between 80 – 97% of what is in your bottle, can or glass.
• It must be plentiful and easily treated both pre and post brewery.o City discharge.o Land Applicationo Reuse
• Water Quality has dictated what type beer is made where:o Munich brew dark, malty lagers – High Temporary Hardness (Alkalinity)o Burton-on-Trent brew hoppy ales – High Sulfateso Bohemia brew pilsner beer – Low Minerals (soft water)o Midwest US brew pilsner beer – soft watero Scotland Soft Water
Four ingredients (according to the
German Law) [In order of weight]1. Water2. Malt/Adjuncts3. Hops4. Yeast
How does water quality effect beer quality?
• Calcium – extracts fine bittering from hops
• Magnesium – accentuates beer flavor; when excess harsh bitterness
• Sodium – excess creates harsh taste
• Carbonates – promote round malt flavor, high levels create bitterness
• Sulfates – give beer full flavor
• Chloride – accentuates bitterness/enhances flavor
• Chlorine/Chloramine –creates chlorophenols which has chemical flavor even at low concentrations
BrewDog –Influent (city) Water Quality
• Calcium 103 mg/L as CaCO3
• Magnesium 69 mg/L as CaCO3
• Sodium 195 mg/L
• Alkalinity 380 mg/L as CaCO3
• Sulfates 200 mg/L
• Chloride 39 mg/L
• Chlorine 1 mg/L
Water Treatment Requirements
• Chlorine Removal• Duplex Carbon Filtration
• Carbon Adsorbs the chlorine and THMs
• Quality Control Monitoring• Routine Sampling
• Residual Chlorine Tests
Water Treatment Requirements
• Sodium Removal
• Reverse Osmosis Filtration
• Removes 98+% of all constituents
• Quality Control Monitoring
• Chlorine feed water monitoring
• Membrane performance monitoring
QA/QC Monitoring
• ORP Monitoring
• Measures oxidation/reduction potential
• Protects damage of membrane surface
• Too high indicates oxidation (Chlorine)
• Too low indicates reduction (BiSulfite)
• Maintain ORP<300 mV
• Conductivity Monitoring
• Identifies membrane failure
• TDS<50 mg/L
• Flow & Pressure
• Identified fouling
• Need for CIP
Brewery Instrumentation• Flow meters
• Primarily Mag Meter.• Certain Applications Mass Flow.
• Conductivity• Cleaning in place
• Density Meter – Sugar Content
• Load Cells• Turbidity Meter• Oxygen Meters• Pressure Sensors
Craft Breweries typically produce 3-8 L of Wastewater per L of Beer
Craft Breweries typically produce 3-8 L of Wastewater per L of Beer
Craft Breweries typically produce 3-8 L of Wastewater per L of Beer
Brewers Association: Water and Wastewater Treatment/Volume Reduction Manual
Brewery Wastewater
This is where it started
Parameter Range City Limits
Flow (gpm) 0-200 <50
BOD (mg/L) 0->10,000 Surcharge
TSS (mg/L) 0->5,000 Surcharge
pH 4-10 >5
BrewDog Plant Effluent
Current Wastewater Management
Plant Drains
Lift Station
Equalization/Pretreatment
Sampling/City Discharge
Equalization/pH Adjust
Level and Flow Control
Looking Toward the Future
Equalization/pH Adjustment
Biological Treatment/Loading EliminationSolids/Loading Reduction
Membrane Filtration/Recycle
Thanks for your attention