Beer production is a very water-intensive activity. Viktor Vig‘s study analyses the strategies adopted by a number of international brewing groups to reduce water consumption and identify the most effective solutions for combining sustainability with production efficiency.

The research shows that no single technology is sufficient to achieve significant results. The best results are, in fact, achieved by combining several measures: optimisation of Clean-in-Place (CIP) systems, recovery and reuse of water in production processes, real-time monitoring using sensors and digital tools, as well as initiatives to protect water resources in the areas where the breweries operate.

The study also highlights the growing role of artificial intelligence in optimising washing cycles and promptly identifying waste and leaks, helping to further improve water management.

The conclusion: reducing water consumption requires an integrated approach that combines technological innovation, continuous monitoring and sustainable management of the resource, even beyond the boundaries of the plant. The author also proposes the development of shared benchmarking tools, capable of comparing the performance of different breweries in a consistent manner and accelerating the dissemination of best practices in the sector.

Bibliographic references: Vig V. Sustainability in Brewing. What Are the Most Effective Strategies for Reducing Water Usage in Large-Scale Brewing?. Proceedings of the International Conference on Business and Management Sciences, DOI: 10.29180/978-615-6886-27-9_17. https://doi.org/10.29180/978-615-6886-27-9_17