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How does water management affect water consumption in the brewery industry? Insights from the cases of Heineken Brewery, the Netherlands, and Zhujiang Brewery, China.

Zhao, Yilin (2019) How does water management affect water consumption in the brewery industry? Insights from the cases of Heineken Brewery, the Netherlands, and Zhujiang Brewery, China.

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Abstract:After tea, carbonates, milk and coffee, beer is the fifth most consumed beverage in the world, and it continues to be a popular drink. Water is a major ingredient of beer, composing of 90–95 percent of beer by mass, and used in almost every step of the brewing process. Therefore, global breweries are searching for the best way of water management to lower their costs and improve their performance in both environmental and energy impacts of their water consumption. Water consumption for modern breweries ranges from 4 to 10 hectoliter of water per hectoliter of beer of the beer produced. The aim of this research is to compare the water consumption practices and water managements of breweries in both developed and developing countries. In addition, the best practices of water consumption in global breweries is identified to support the findings. This research gives insights from the cases of Heineken Brewery, the Netherlands, and Zhujiang Brewery, China. Both Heineken and Zhujiang breweries reduced water consumption in their breweries by making and implementing detailed action plans. From the examination of publicly available and internal documents and the conduction of interviews, several similarities and differences were found between the two companies. Three recommendations were proposed from the examination of the regulations regarding water management and the identification of water consumption practices in both breweries. Firstly, it is recommended to set the goals and conduct practices according to regional characteristics and needs. Secondly, it is recommended to set a measurable and time-bound water consumption target in Chinese breweries. Lastly, it is recommended to conduct technical reform focusing on processes which have relatively higher water consumption, such as fermentation, cooling and packaging processes.
Item Type:Essay (Master)
Faculty:BMS: Behavioural, Management and Social Sciences
Subject:43 environmental science
Programme:Environmental and Energy Management MSc (69319)
Link to this item:http://purl.utwente.nl/essays/79560
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