Brewers Association Water and Wastewater: Treatment/Volume
Water and Wastewater: Treatment/Volume Reduction Manual 5 best practices in this manual will help provide tools needed to work towards optimal efficiency, as well as to ease potential future risks and enhance community value. This manual is a consolidated resource for effective water and wastewater management solutions in the craft brewer segment.
Water is a key resource in brewing. It forms a large part of the final product, typically 90%. Water is also used extensively in the production process, from creating steam in boilers to washing and cleaning. Reducing the quantity of water being used in production not only improves the bottom line. It reduces environmental impact keeping customers and shareholders happy.
Brewing Industry – Reducing Water & Effluent Treatment
The UK brewing industry uses large amounts of water (in excess of 34million m 3 /year), with amounts up to 70% being discharged as trade effluent (TE) to the local sewerage system. Unit costs for water supply and trade effluent discharge are expected to continue to rise as water companies invest in the new plant needed to comply with existing EC and UK legislation.
Brewing Industry – Reducing Water & Effluent Treatment Costs The UK brewing industry uses large amounts of water, of which over 70% ends up as trade effluent.Unit costs for water supply and trade effluent discharge are expected to continue to rise as water companies invest in the new plant needed to comply with EC and UK legislation.
Wastewater treatment advances in craft brewing
Although craft brewing is a water-intensive process, the industry has fortunately proven itself to be highly water conscious and dedicated to conservation. Most craft breweries are installing advanced wastewater treatment systems to offset both costs of production and costs to the environment.
Brewing Up Change in Water Treatment Technology. With water forming one of the four key components of beer, the brewing industry is leading the charge on the use of advanced water treatment technologies that are supporting the sector's environmental and economic goals.
Treatment technology for brewery wastewater in a AUTHORS
Water Partners Network, South Africa, by the year 2030 the demand for fresh water in South Africa will exceed supply by 17% because of population growth, rapid industrialisation, mechanisation and urbanisation.1 For such countries, it is extremely important to develop means for reducing water consumption by industries such as the brewing industry.
There’s a number of key steps to follow if you want to achieve cost-effective brewery effluent treatment. Richard Manning, UK managing director of ENEXIO 2H Water Technologies explains all. In September 2025, The Brewers Journal published an article ‘What do Tougher Trade Effluent Consents Mean for the UK’s Brewing Industry?’ in which I discussed the…
Water Waste Management in the Brewery Industry
By implementing policies, and altering practices to reduce water use, the cost of the water is saved, and the economic outlook of the company improved. The average cost of water in the U.S., for example is in the U.S. is $2.81/1,000 gal., so reducing water use in this way can bring substantial savings (Bachman, 2012).
In response, many members of the brewing industry, especially craft breweries, are evaluating water management and beginning to realize pre-treatment of effluent can be just as important as managing water intake and usage. GC Solutions Amagel™ technology can improve any brewery’s water and waste material management.
The treatment of brewery wastewater for reuse: State
(1) ways to cut down on this water usage during the beer brewing process, and/or (2) means to cost- effectively and safely treat the brewery wastewater for reuse. Based on the available documented
The brewing process—including the actual brewing, cleaning of vessels and producing the power needed to run a brewery—is both energy and water intensive. Breweries are making significant strides in reducing the energy and water needed; in the early days of the industry, producing one hectoliter of beer required using five times as much water.
