PLAATO’s Post

Heads up, it’s a brewery #sustainability success story! 🌾By replacing 40% of its malt process with unmalted barley, a brewery achieved these remarkable gains: o 🌍 10% Reduction in CO2 equivalents o 🌿 21% Decrease in land use o ⚡ 3% Savings in energy o 💧 17% Lower water footprint But how did they do it? The answer: fine-tuning milling processes to effectively accommodate unmalted barley and adding these #enzymes: o AMYLEX® ensures efficient starch liquefaction o LAMINEX® maintains filtration speed o ALPHALASE® secures optimal fermentability Try our new Sustainability Brewing Calculator to discover how you too can transform #brewing with changes in raw materials and other eco-friendly practices. http://spr.ly/6049WaU6b #beer #brewingsustainably

:: Brewing the Better, from Grain to Glass :: Accomplishing an unique, unmatched taste and flavor of a brew is a priority for brewers. However, as a resource-intensive process, brewing beer requires ingredients from reliable agriculture producers, extensive usage of water, and a stable energy source to heat and cool the beer during production. Adoption of intelligent practices can ensure longevity and Sustainability of beer production - A. Using Modern brewing technologies such as improved insulation, automated temperature controls, and energy recovery systems. B. Deploying mash tuns that have built-in water-saving features allowing for precise control over the water-to-grain ratio. C. Instead of continuously using fresh water for cooling, closed -loop cooling systems can be used that recirculate and reuse the same water. D. Composting spent grain and hops, manages waste organically, & contributes to the overall health of the environment. Cheers to a climate conscious pint of beer! 🍻 #sustainability #climate #water #esg #brew #carbonfree #netzero

🚀 Unlocking the Power of CO2 Efficiency in Beer Carbonation 🍺🌍 In today’s brewing world, efficiency isn’t just a buzzword—it’s a necessity! One area where brewers can make a tangible environmental impact is in the efficient use of CO2 for beer carbonation. 🔄 Many breweries rely on CO2 for carbonation, but with the right technology and practices, it’s possible to optimize CO2 use, reducing waste and environmental impact. Recapture systems and precision dosing are just two ways we can elevate both the quality of our product and sustainability of our operations. 🌱 💡 Benefits of efficient CO2 use in beer carbonation: 🍻 Improved product quality with precise carbonation levels. ♻️ Reduced carbon footprint through minimized CO2 waste. 💰 Cost savings by lowering gas consumption. As the brewing industry continues to grow, so should our efforts to innovate and adopt more sustainable practices. It’s time to raise a glass to not just great beer, but also greener brewing. 🌿🍻 #BrewingInnovation #Sustainability #CO2Efficiency #BeerCarbonation #CraftBrewing #CarbonFootprint #Brewery

Facing rising energy bills is a daunting prospect for any brewery. Collective Motion Brewing has some eye opening advice for breweries looking to slash operating costs. Amid an energy crisis, we're here with actionable insights to ease the burden. Simple steps like checking temperature sensors for calibration and descaling heating elements can lead to substantial savings. Addressing leaks in compressed air pipes and water valves can cut costs and conserve energy. Embracing automated processes for washing and chemical dosing not only yields immediate financial benefits but also contributes to a more sustainable operation. We encourage breweries to review and streamline operations across production and packaging. A unified approach helps minimise waste and boost efficiency. In addition to tackling the energy crisis; we're committed to helping you transform these challenges into opportunities for growth. Visit Collective Motion Brewing at BeerX, where we're excited to share insights, innovations, and strategies for a sustainable brewing future. #CollectiveMotionBrewing #CMB #EnergyCrisis #SustainableBrewing #BeerX2024

🍞 🍺 Raise a Toast to a Greener Brewing Future with EcoCrumb! 🌿 With over 20% of bread going to waste globally, bakers and retailers are looking for an alternative to sending this valuable resource to landfill. Since 2019, we’ve been testing the use of bread in beer production, successfully integrating it into several major beer releases. Now, we’re introducing EcoCrumb—a bread derivative product that substitutes a portion of the grain used in beer, diverting waste from landfill and other low value uses and reducing environmental impact along the value chain. At Local Brewing Co, we’re finding ways to reduce waste and lead the charge towards a more sustainable brewing future. Cheers to that! 🍻 Stay tuned for more. #Sustainability #Innovation #EcoCrumb #Brewing #CircularEconomy #GreenerFuture

I used to suggest that making good compost is like making wine - it gets better with age. I was wrong. With composting food waste, why do I have four-week old compost that is just as mature as another 1 year old compost. Why does this 1 year old compost have a more pungent odour than my two week old compost? I explore some of the factors impacting potential odor and time to maturity. Perhaps composting is more like making good beer! https://lnkd.in/gXSYhHu6

In 1998, Alaskan became the first brewery in North America to implement a CO2 recapture system, and for the last 17 years they haven't had to purchase CO2. Pretty dang cool! When you purchase CO2 from a supplier, it's usually created using fossil fuels or sourced from CO2 wells. Alaskan gets all of their CO2 - more than 1 million pounds worth - from the fermentation process, where the carbon dioxide is naturally found in the grain used to make the beer. Cheers to sustainable brewing! 🍻

Eco-conscious brewing anyone? At BrauBeviale, we’re raising a glass to innovation! The latest deep dive at myBeviale explores why breweries are getting circular with CO2 – yes, it's time to talk CO2 recovery systems. 🔄 From by-product to prized asset, breweries are closing the loop. Think of it as the brewery's way of going "full circle" – capturing the fizz from fermentation and using it to power the process. But is it just a neat trick or a financial hit? 🧐 Dive into the article where Nina Anika Klotz spills the hops on why CO2 recovery is not just cool – it's smart and sustainable. Discover how mid-sized breweries are tapping into this tech and whether it’s a good pour for their business. 🔗 Ready to brew up some knowledge? Check out the full frothy read here: https://lnkd.in/eg2pPWxn -- If you are interested in the production and marketing of beverages, you really should follow us on LinkedIn and Facebook 😉🍻 📆 SAVE THE DATE #BrauBeviale 26. – 28. November 2024 in Nuremberg https://lnkd.in/eYqTp7VG #sustainablebrewing #umweltschutz #co2recovery #regional #mittelstand #nachhaltigkeit

Lovely getting into the Inspired PLC office, seeing familiar faces, and making the most of the posh coffee machine! ☕️ We put all our ground coffee beans on the grass verges in and around our building. Because did you know used coffee grounds are great for compost as they add nitrogen that helps organic materials break down into mulch and eventually, nutrient-rich fertiliser. #OfficeDay #SocialImpact #Sustainability