Enhancing Your Brewery’s Water Management: Strategizing for Optimal Efficiency

Enhancing Your Brewery's Water Management: Strategizing for Optimal Efficiency

Whether you are starting out or expanding, you need knowledgeable individuals on your team. This includes mentors who have prior experience, friends you can vent to, or experienced professionals.

Here at ACE, we believe that knowledge is power. By empowering individuals in our industry with the necessary knowledge to succeed, we are fostering innovation.

If you missed our previous blog posts in this series on brewery production planning and brewery electrical requirements, please take a moment to check them out.

Next, let’s discuss what you should consider for all your brewery water requirements.

Brewery Terminology – Water or Liquor?

When I first entered the craft beer industry, I kept hearing the term “liquor” being thrown around.

Liquor mixing, hot liquor tank, cold liquor tank, and so on. It made me think that beer was actually being spiked with spirits to increase its ABV!

Of course, I later discovered that “liquor” is a term used for water. It is the fundamental building block of beer and an essential component of any brewery.

The Pressure Factor

You need to consider the volume and pressure of the main water lines entering the building when searching for a location for your brewery. This also includes how the supply is distributed to different areas of the site.

If you try to fill a 1000L hot liquor tank or wash the floor using a 19mm ID pipe with only 1 bar of pressure, you might find yourself waiting for quite a while…

Naturally, there are ways to work around this issue. However, remember that other parts of the business will also require access to this resource.

Therefore, it is important to manage the timing of different operations within your business.

For example, if the brewery team works early mornings and the kitchen or bar staff arrive after brewing is almost complete, they can coexist harmoniously.

Water Filtration and Chemistry

Any good brewer knows that water is the foundation of beer.

It surprises us that more breweries don’t start off with optimal water conditions for their beer.

Water chemistry can be complex, so we will only touch on the basics here. However, we always engage in deeper conversations about this topic with our clients.

The key elements to pay attention to are “hardness” (the amount of dissolved calcium and magnesium) and “alkalinity” (the amount of carbonate and bicarbonate).

These two factors are crucial for achieving the right water chemistry.

As a general guideline, your brewing water should have low to moderate levels of hardness and alkalinity. However, this may vary depending on the type of beer you are brewing.

The base chemistry of the water entering your building will help determine:

1. The filtration process – how you will optimize your water for different beer styles.

2. The types and concentrations of brewing water additives (such as salts and acids) needed to balance the pH or mineral composition of your water.

Bespoke Solution

When it comes to your brewery’s water requirements, you cannot afford to compromise.

You must consider both the flow and composition of the water, as the former can be a game changer in certain situations.

This can elevate your brewing to the next level.

Feel free to reach out to us if we can assist you in any way.

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