Water management at a malted barley brewery

  • AI Van der Merwe
  • JFC Friend


In order to manage and reduce water usage at brewery sites, it is essential that comprehensive water balances be available on which to base informed decisions. During 2001 a water management investigation was completed at a South African brewery to develop a suitable water balance for the plant. Literature studies, plant trials, analysis of historic and current plant data and consultations with brewery personnel were among the diagnostics used in the investigation. Based on the overall water balance, it was found that 5 m3 of water was used to produce 1 m3 of beer at the brewery. Although the brewery uses lower volumes of water than other sites, numerous opportunities exist to further reduce these volumes. The breakdown of volumes of water consumed and effluent produced per department through the use of a comprehensive water balance, provides an effective tool to manage effluents at brewery sites.

WaterSA Vol.28(3) 2002: 313-318

Journal Identifiers

eISSN: 0378-4738