Environmental Impact in Brewery

Product System and Environment

IMPACT ASSESSMENT

In

Out

Master Programme KaHo Sint - Lieven

MARISABEL JARAMILLO G.

General Phases of EIA

IMPACT ASSESSMENT

1. 2. 3. 4. 5.

Definition of Study Goals Diagnosis of the potential causes Identification of environmental impacts Mitigation Measures Creation of an Environmental Management Plan

MARISABEL JARAMILLO G.

Beer production
1. PROFILE OF THE PROCESS
1.1 Resources Water About 4-10hl w/hl beer Energy About 100-200 MJ/hl. Electricity cons: ab. 8-12 kwh/hl Barley 1hl normal lager beer requires about 15kg malt Hops Added in small amounts as powder or extract. Adjuncts 15kg per 1hl of beer. But it can not exceed 30% of the TBM
IMPACT ASSESSMENT

1.1 Resources
IMPACT ASSESSMENT Kieselguhr About 100 300 g/hl depending on initial clarity, and beer type. Caustic soda At 0.5-1.0 kg (30% NaOH)/hl. Alter pH Detergents and acids Depending on the Cleaning Procedures. Other materials Glue and additives: enzymes, antioxidants, foam stabilizers and colloidal stabilizers (finings, silica, tannic acid, etc.).

1.2 Description of the Process

2. DIAGNOSIS (CAUSES)
2.1 Waste Materials IMPACT ASSESSMENT Almost all processes are batch operations, resulting in batch discharges of wastes in variable amounts. (Ontario MOE, 1986). 2.1.1 Solid Wastes a) Spent grains. Normally 14 kg/hl wort with a water content of 80% b) Yeast. c) Dust. d) Others. Spent yeast slurry is 2-4 kg per hl of beer From grains, sugar, and kieselguhr. Carton, glass, metals (aux)

2. DIAGNOSIS (CAUSES)
2.1 Waste Materials 2.1.2 Liquid Wastes Wastewater generated from beer manufacturing amounts to 65-70% of the water intake volume and has a HIGH ORGANIC POLLUTION LOAD a) Weak wort. b) Trub. 2-6% of the wort volume. BOD= around110,000 mg/kg.
IMPACT ASSESSMENT

c) Rinse Water. 45% of the total water use in a brewery. (UNEP,1995). d) Residual Beer. It is equal to 1-5% of total production

3. ENVIRONMENTAL IMPACTS
IMPACT ASSESSMENT The primary EI can be: noise, emissions to air, wastewater discharges and inefficient waste handling system (SEPA, 1991).

3.1 Contaminant Discharges 3.1.1 Waste Water Discharges As a result from beer process Wastewater has:
High temperature (30-35C) High TSS High pH from 7 12. BOD : 800mg/Kg per hl of beer (Jaramillo, et al, 2000). Phosphorous: 30 100gr/m3

3. ENVIRONMENTAL IMPACTS
IMPACT ASSESSMENT

3.1 Contaminant Discharges 3.1.1 Waste Water Discharges The effects of releasing this water are: 1) Surface Water Pollution Odours, Eutrophication 2) Groundwater Pollution. Chemical subs. Inorganic compounds of fuel, and other

3. ENVIRONMENTAL IMPACTS
IMPACT ASSESSMENT

3.1 Contaminant Discharges

3.1.2 Emissions to the Air VOCs Green House Gases such as: CO2, NO, SO2, Odors Dust Noise from fans, compressors, cooling towers, etc.

3. ENVIRONMENTAL IMPACTS
3.1 Contaminant Discharges 3.1.3 Solid Waste Disposal Spent grains, rootlets, yeast and hops are mostly sold as animal feed and re used in the process (yeast). Kieselguhr can be re used a few times and then dried Glass, paper, cardboard, plastic and metal Grease, fuel, paints may be burned
IMPACT ASSESSMENT

3. ENVIRONMENTAL IMPACTS
IMPACT ASSESSMENT

3.2 Water Consumption 65% - 70% of water is wastewater after being used.

3.3 Occupational Health Exposition to: Temperature changes, strong chemicals, dust. May cause: Faints, headaches, dehydration, allergies, asphyxia.

4. MITIGATION (Best Managment Practices)

IMPACT ASSESSMENT

Relatively inexpensive adjustments to process and/or operating procedures.

4.1 Reduce the Resource Consumption 4.1.1 Water During Processing : Dry Milling of Barley, Equipments replacement, etc During Cleaning: CIP, compressed air streams, brushing Preventive maintenance: Water measures

4. MITIGATION (Best Managment Practices)

4.1 Reduce the Resource Consumption
IMPACT ASSESSMENT

4.1.2 Raw Materials Prevent Kieselguhr to enter in the drains Chose good quality materials Use flocculent yeast strains Well designed equipment (normal flow) Use of waterproof labels to reduce the use of glue

4. MITIGATION (Best Managment Practices)

4.1 Reduce the Resource Consumption 4.1.3 Energy Pollution prevention measures reduce the energy requirements for waste handling and treatment Turn off equipment and lights when not in use Use fluorescent lights and/or lower wattage lamps Replacing or calibrate old equipment Optimize hot water production Preventive maintenance of pipes and equipment to use less fuel
IMPACT ASSESSMENT

GUIDELINES (International Finance Corporation)

4. MITIGATION (Best Managment Practices)

4.2 Resources Recovery 4.2.1 Water. Recycle some of the rinse waters 4.2.2 Raw Materials Trub can be added to spent grains (feed) Weak wort can be used in the mashing op. Beer can be returned to bottling, boiling or to fermentation Caustic detergents can be collected and re used in the Bottle Washer
IMPACT ASSESSMENT

4.2.3 Packaging Use of returnable bottles

4. MITIGATION (Best Managment Practices)

4.2 Resources Recovery 4.2.4 Energy Excess hot water is a source of recovered heat that could be used to dry spent grain or yeast prior to disposal (UNEP, 1995)
IMPACT ASSESSMENT

4.3 By Products Recovery 4.3.1 Spent grains To remove organic material from effluent, to produce fertilizers, bread, and/or animal feed (BPCE, 1986; Manning and Chiesa, 1991; Chaing et al., 1992; UNEP,1995).

4. MITIGATION (Best Managment Practices)

4.3 By Products Recovery 4.3.2 Spent hops, hot Trub Can be combined with spent grains and sold as animal feed (BPCE, 1986; UNEP, 1995) 4.3.3 Yeast Can be sold for animal or human consumption (Lange, 1993; UNEP,1995) 4.3.4 Fermentation gases Can be collected to produce saleable carbon dioxide.
IMPACT ASSESSMENT

4. MITIGATION (Best Managment Practices)

4.4 Waste Management 4.4.1 Waste Loadings Reduction
IMPACT ASSESSMENT

4.4.2 Waste Volume Reduction 4.4.3 Treatment and Disposal. Includes: Sending the waste off-site to be treated in a municipal plant or treating the waste on-site using pretreatment measures, aerobic or anaerobic digestion, and/or composting. Wastewaters must be pretreated before releasing

4. MITIGATION (Best Managment Practices)

4.5 Occupational Health Adequate ventilation systems in all areas Utilization of face masks (filters included), protection glasses, gloves, boats Frequent medical controls 4.6 Management Strategies Creation of policy initiatives and creation-application of the Mitigation Plan Increase the training and awareness of employees initiatives to improve health and safety.
IMPACT ASSESSMENT

CURRENT SITUATION IN EUROPE

IMPACT ASSESSMENT

Average consumption of beer in the UK is 102 lt/person/year. There are 24 large, 70 medium to small and 500 microbreweries in the UK The energy used in UK breweries accounts for approximately 825,000 tonnes of CO2 emissions and 35 million m3 of water per year. (Vaughan, 1999)

CURRENT SITUATION IN EUROPE

IMPACT ASSESSMENT

Raw material production and transport to the plants account for 53% of the eurotrophication potencial of the entire beer life cycle. (Hospido, et al., 2005). Production of barley in UK reaches 6.5 million Tn and approximately 2 million Tn are used for brewery. CO2 emissions from agriculture chemicals used in hop cultivation contribute 9,85Kg of CO2 per kg of hops (Yakomoto et al., 2004). Almost ten times the figure for barley.

CURRENT SITUATION IN EUROPE

IMPACT ASSESSMENT

Koroneos, 2005 found that in 2005, raw material acquisition contributed 6% to the global warming potential. Hospido in 2005, concluded that 85% of the impact of bottle production was in Global Warming potential. Ice machines, service cabinets and cellar coolers in the UKs pubs consume 7.5TJ of electricity per year which would be responsible for around 900,000Tn of CO2 emissions. But on the other hand..

CURRENT SITUATION IN FINLAND

IMPACT ASSESSMENT

All the by-products from beer manufacture, such as mash, yeast, diatomite and even carbon dioxide - as well as the waste generated from packaging are recycled almost in their entirety.

Information about Guidelines

INTERNATIONAL FINANCE CORPORATION ENVIROMENTAL, HEALTH AND SAFETY GUIDELINES IN BREWERIES http://www.ifc.org/ifcext/enviro.nsf/AttachmentsByTitle/gui_ EHSGuidelines2007_Breweries/$FILE/Final++Breweries.pdf

IMPACT ASSESSMENT

THANK YOU
MARISABEL JARAMILLO G.