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CO2 recovery ensures greater independence for breweries! Rising CO2 prices and fragile supply chains can lead to a production stop for breweries in the worst-case scenario, which makes purchasing risky. Steinecker therefore makesCO2 recovery part of the sustainability concept for breweries. In breweries, most CO2 flows into the shelf life of beer or the production of carbonated drinks, less so into the production of beer itself. However, the beer fermentation process is the ideal process step for CO2 recovery. Up to five kilograms per hectolitre of beer are produced in the fermentation tank. Steinecker's sustainability concept therefore makes sense for breweries from around 100,000 hectolitres. The Brewnomic concept is not a stand-alone solution. Steinecker integrates the systems into the production process and into the breweries' energy concept. Read the Krones Magazine article to find out what this concept looks like in detail and for whom a dedicated Co2 recovery system pays off: https://lnkd.in/ek-EMjk5 #SolutionsBeyondTomorrow #Brewery #Krones

Running a Craft Brewery: A Guide to Success 25% of craft breweries operate at a loss. High grain prices, utility costs, and market saturation squeeze profits. Success requires both brewing skill and business operations knowledge. Inventory Management - Track each ingredient's shelf life and usage rate - Split bulk purchases with local breweries to reduce costs - Example: One brewery saved $45,000/year by optimizing grain deliveries - Install management software to reduce waste - Real result: Software cut 20 hours of weekly labor at mid-size brewery Energy and Automation - Monitor utility usage with tracking systems - Install energy-efficient equipment - Automate cleaning cycles - Use digital work orders - Example: Sierra Nevada's brewing control systems provide live data Resource Recovery - Sell spent grain to farms - Install water recycling systems - Example: Allagash Brewery recovers CO2 during fermentation - Benefits: Lower costs, reduced waste, community connections Financial Management - Build supplier relationships - Negotiate payment terms - Monitor cash flow weekly - Add revenue streams: - Private events - Food service - Merchandise - Example: Dogfish Head expanded into restaurants Key Questions: 1. What drives your highest costs? 2. Which processes waste time? 3. Where do you lose ingredients? 4. What equipment needs upgrades? 5. Do you track utility usage? Next Steps: 1. Audit current expenses 2. List potential automation points 3. Contact local farms about grain 4. Research management software 5. Track energy use for 30 days Success combines brewing excellence with lean operations. Each saved dollar builds resilience. Source: - https://lnkd.in/g8_6Hid5

Today's topic: The brewing technology. The 150th anniversary of GEA Brewery Systems, a top supplier of brewing technology, was commemorated. The company celebrated its 150-year history of brewing breakthroughs and looked to the future during the joyous occasion. The event featured an expert panel discussion on the latest innovations in brewing technology and the global market’s climate challenges. GEA has pioneered key technologies that support breweries in transitioning to climate-friendly processes, with a future focus on optimizing energy and resource use. GEA Group #industrialmeeting #sustainabilityandinnovation #technology #globalmarket https://lnkd.in/dxNimtBz

Craft breweries face tough times. Over 25% are operating at a loss. Rising grain prices and utility costs exacerbate the issue. You can turn your brewery into a lean operation. Understanding efficiency is key. Here’s how to master it: **1. Smart Inventory Management** - Implement just-in-time inventory to save money. - A brewery can save $45,000 annually by optimizing grain delivery. - Partner with local breweries for bulk purchases. **2. Leverage Technology** - Use modern brewery management software to save time and money. - A successful brewery cut 20 hours of labor weekly with better software. - Implement energy management systems to optimize utility usage. **3. Optimize Operations** - Automate processes to improve consistency and reduce labor costs. - One Michigan brewery reduced errors by 98% with an automated canning line. - Implement a preventive maintenance schedule for equipment. **4. Diversify Revenue Streams** - Explore taproom events and merchandise to increase income. - Dogfish Head Brewery expanded into restaurants and hotels to boost profits. - Look for creative partnerships to enhance your brand. **5. Focus on Cash Flow Management** - Negotiate better payment terms with suppliers. - Plan for seasonal fluctuations in income. - Consider alternate revenue streams to avoid financial strain. Every dollar saved boosts your growth potential. Efficient operations lead to long-term success in brewing. You don’t just brew beer; you build a resilient business. Transform how you operate and thrive in this challenging market. Source: - https://lnkd.in/g8_6Hid5

Let's talk about purchased CO2 in breweries 🫧 From the 55 breweries data I collected via Brew Resourceful last year, for the Brewery Sustainability Report 2023 I split all entries into 3 categories based on their total annual packaged volume (in hl). As breweries increase past 10k hl p/a, their purchased CO2 increases by 27%. Which is contrary to the economies of scale you could expect from growing a production facility. The all-important question here is, why? There are a few 'production' factors at play such as: 📈 Growth of production often happens very quickly in breweries, meaning volume cannibalises efficiency 🚦 Few 'small' brewers track their raw material consumptions, as at the time they do not represent large £ of stock. A couple of 'number' factors are at play such as: 🍾 As breweries grow they might look to bring small-pack packaging in-house, which requires substantially more CO2 🍺 The same as above, but for keg cleaning At least one 'human' factors at play such as: 😶🌫️ The larger the team grows, the further away the 'front line' brewers are aware of the costs of their materials (economically/environmentally) So why do 100k hl p/a breweries purchased CO2 intensity fall by 68%? Because they fight back. Generate your own nitrogen and replace 85%+ of your CO2 usage. Recapture the CO2 from your fermentations, and use that to replace your purchased CO2. Want to check out my full analysis and 4 other key metrics? Check out the Brewery Sustainability Report - 2023 here 👉 https://lnkd.in/et2sTTmD What are your thoughts on purchased CO2 in breweries?

Roasting Plant's journey: brewing success with tech Established in 2001 by industrial engineer Mike Caswell, Roasting Plant Coffee introduced groundbreaking coffee technology via its Javabot system. This innovative technology utilizes transparent tubes to roast unroasted beans, providing customers with a personalized blend. Despite the ambitious vision behind the Javabot, Roasting Plant quickly realized that achieving commercial success entails more than just innovative technology; it demands a profound understanding of customers and an aligned strategic approach. With Professor Jim Pulcrano, explore how Roasting Plant navigated the complexities of the market landscape and discover actionable insights for your own entrepreneurial endeavor on #IbyIMD: https://bit.ly/3wd1TTn #IMDImpact

Optimizing water usage during the Clean-In-Place (CIP) process in the brewing industry is crucial for sustainability and efficiency. By incorporating conductivity and water quality sensors from BrewOps, brewers can precisely measure the chemical concentration in cleaning water, enabling them to make informed decisions about when the cycle is complete, reducing chemical and clean water waste. Modern technology approaches that enhance CIP processes are accessible to breweries of all sizes and provide a cost-effective solution compared to fully automated systems that may be beyond the budget of most operations. Learn more by reading this article by BrewOps’ Aaron Ganick in Craft Brewing Business: https://lnkd.in/eahjVBsr #BrewOps #easyinstall #costeffective #cheerstosavings #breweryautomation #BrewOpsRinse #BrewOpsInTheNews #CraftBrewingBusiness  

Rajdeep is known for being really good at helping businesses move a lot of stuff around, especially big piles of grain for places like distilleries, breweries, and food factories. Here's what his system does: 1. Cleaning and Storing Grains: We use machines that can push or suck grains to clean them up and store them properly. This ensures that the grains are clean and ready for processing when needed. 2. Taking Grains out of Storage Bins: Our system includes machines that can either push or suck grains out of storage bins. This makes it easy to access the grains whenever they're needed for production. 3. Cleaning and Grinding Grains: We have machines with moving parts that are really good at cleaning and grinding grains. This step is important to make sure the grains are processed efficiently and meet quality standards. 4. Moving Grain Flour Around: Once the grains are processed into flour, our system includes machines that can push or suck the flour around. This makes it easy to transport the flour to where it's needed for further processing or packaging. Our system covers everything a business needs to handle grains smoothly, making life easier for distilleries, breweries, and food factories. Whether it's cleaning, storing, processing, or transporting grains, Rajdeep's system has got it covered.

BAKON Food Equipment B.V., a Dutch company renowned for its confectionery machinery, has developed a groundbreaking 𝗠𝘂𝗹𝘁𝗶𝗳𝘂𝗻𝗰𝘁𝗶𝗼𝗻𝗮𝗹 𝗱𝗲𝗽𝗼𝘀𝗶𝘁𝗶𝗻𝗴 𝗹𝗶𝗻𝗲. This innovation offers unparalleled versatility and efficiency to industrial confectioners, retailers, and traditional bakers. The line's modular design allows easy addition, removal, or repositioning of components, enabling bakers to customize production according to specific requirements. For instance, adding a layer to a cake or applying an extra glaze is as simple as integrating a Depositing or Spraying Machine. This flexibility facilitates seamless product changeovers and new product introductions with minimal downtime, significantly boosting productivity and profitability. Bakon's Multifunctional depositing line represents a leap forward in confectionery production technology, empowering businesses to adapt swiftly to market demands. Source: https://lnkd.in/dWhCPAYS

𝗣𝗿𝗼𝘁𝗲𝗶𝗻-𝗿𝗶𝗰𝗵 𝗿𝗲𝘀𝗶𝗱𝘂𝗮𝗹𝘀 𝗳𝗿𝗼𝗺 𝗯𝗿𝗲𝘄𝗲𝗿𝗶𝗲𝘀 in this case it’s not about brewer's wort (leftover after brewing beer) but malt sprouts! Malt sprouts arise in the production of beer from grains (usually barley). In the malting plant, after soaking, the barley is germinated and then esterified (dried) and heated strongly after which the germs are removed. These sprouts (germs) are relatively high in protein and are dried and pressed into pellets. Poeth distinguishes itself in developing machines for circular industries for which a database of known facts is not yet available. The extensive milling test facility allows testing of many configurations and settings, such as rotor speed, air volume, ratio betwween screen surface and impact plate, etc. Moreover, it is possible to perform endurance tests with reasonable capacity. The most diverse applications ; even recycling of circuit boards and old cell phones for recovering high quality metals.