Sustainability in brewing - What are the most effective strategies for reducing water usage in large-scale brewing?

Vig Viktor (2026) Sustainability in brewing - What are the most effective strategies for reducing water usage in large-scale brewing? In: ESG - Risk Management or New Sustainability? VIII.BUEB International Sustainability Student ConferenceProceedings - Budapest University of Economics and Business 2025. Budapesti Gazdaságtudományi Egyetem, Budapest, Magyarország, pp. 1-12. ISBN 978-615-6886-27-9

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Abstract

Water is a key ingredient and raw material in beer production. On average, large-scale breweries consume between 4 and 6 litres of water for the production of every litre of beer. Nowadays, sustainability is becoming increasingly important worldwide in this industry. As manufacturers strive to meet new demands from customers and communities, in line with the sixth Sustainable Development Goal, which aims to ensure access to water and sanitation for all, reducing water usage has become a key focus for environmental and operational efficiency. This study investigates the most effective strategies for minimising water consumption in large-scale brewing operations. Through a combination of literature review, case studies, and industry data analysis, the research identifies best practices across several stages of the brewing process, such as water recovery and reuse, clean-in-place optimisation, real-time monitoring technologies, and dry-cleaning methods for equipment. Case studies from global leaders such as Anheuser-Busch InBev SA/NV and Heineken N.V. illustrate how innovations in water recycling and brewery processes contribute to substantial water savings. The findings suggest that while technology plays a critical role, organisational culture and strategic investment are also key to achieving long-term reductions. In this research, I would like to look at domestic trends as well as those of the major international manufacturers.

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Budapesti Gazdaságtudományi Egyetem

Mű típusa:	Könyv része
Szerző publikációban használt neve:	Publikációban használt név ORCID MTMT szerző azonosító Vig Viktor
Kulcsszavak:	Sustainability, brewing industry, water conservation, SDG 6, clean-in-place
Felhasználó:	Kinga Eszenyi-Bakos
A mű MTMT azonosítója:	36954710
DOI azonosító:	https://doi.org/10.29180/978-615-6886-27-9_17
Rekord készítés dátuma:	2026. Már. 26. 12:56
Utolsó módosítás:	2026. Ápr. 01. 10:10
URI:	https://publikaciotar.uni-bge.hu/id/eprint/2647

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