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Designing an Enregy Neutral Artisan Brewery

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Designing an Enregy Neutral Artisan Brewery DESIGNING AN ENREGY NEUTRAL ARTISAN BREWERY. Marina Esteve Saus Bachelor’s thesis May 2013 Chemical Engineering ABSTRACT Tampereen ammattikorkeakoulu Tampere University of Applied Sciences Chemical Engineering Marina Esteve Saus DESIGNING AN ENERGY NEUTRAL ARTISIAN BREWERY Bachelor's thesis 70 pages, appendices 5 pages May 2013 Due to nowadays’ interest in producing high-quality artisan beer, the aim of this project is to set up an artisan microbrewery as a space attached to a bar or a house in order to make beer (100 l every three weeks). This project studies the raw materials and processes of making beer. It also specifies the necessary equipment to start an artisan microbrewery, capable of producing 100 l of beer every three weeks. In addition, this project estimates the space this microbrewery needs, but most importantly, it studies how the microbrewery can be energy neutral, using a water collection and treatment system, and a solar thermal photovoltaic panels system. During the project, two types of beer are produced in order to have a broader knowledge of the process and to estimate the necessary amounts of ingredients needed in an artisan microbrewery. The project was done using the BeerSmith software. This project could be implemented in any bar or home that has the required space and, as it has to be energy neutral, the microbrewery should be located in a place with a Mediterranean climate. 3 CONTENTS 1 INTRODUCTION ....................................................................................................... 6 2 HISTORY, TYPES OF BEER AND DIFFERNT BREWERIES ............................... 7 2.1 History of beer ..................................................................................................... 7 2.2 Types of beer ........................................................................................................ 9 2.3 Beer in the world ................................................................................................ 10 2.3.1 Production ............................................................................................... 10 2.3.2 Consumption ........................................................................................... 10 2.4 Multinational breweries ..................................................................................... 11 2.5 Artisan beer (“microbrewery”) .......................................................................... 12 2.5.1 Microbreweries in the U.S ...................................................................... 12 3 RAW MATERIALS .................................................................................................. 14 3.1 Water .................................................................................................................. 14 3.2 Malt .................................................................................................................... 15 3.2.1 Barley ...................................................................................................... 16 3.3 Hops ................................................................................................................... 19 3.4 Yeast .................................................................................................................. 21 3.5 Attachments ....................................................................................................... 23 3.6 Additives ............................................................................................................ 23 4 THE PROCESS FOR PRODUCING BEER ............................................................. 24 4.1 Malting ............................................................................................................... 24 4.2 Mashing .............................................................................................................. 26 4.2.1 The first filtration .................................................................................... 28 4.3 Boiling ................................................................................................................ 28 4.3.1 Second filtration ...................................................................................... 28 4.4 Cooling ............................................................................................................... 29 4.5 Fermentation and maturation ............................................................................. 29 4.6 Packaging ........................................................................................................... 31 5 HOW CAN BREWERIES BE ENERGY NEUTRAL? ............................................ 32 5.1 Climate Conditions ............................................................................................ 32 5.2 Water in the process ........................................................................................... 33 5.2.1 Collection of rainwater ............................................................................ 34 5.2.2 Treatment of rainwater ............................................................................ 35 5.2.3 Treatment of residual water .................................................................... 36 5.3 Solar energy ....................................................................................................... 38 5.3.1 Solar thermal energy ............................................................................... 38 5.3.2 Photovoltaic energy ................................................................................. 40 4 6 BEER PRODUCTION IN SMALL SCALE ............................................................. 41 6.1 Material .............................................................................................................. 41 6.2 Process ............................................................................................................... 42 6.3 Experiment 1 (English Pale Ale) ....................................................................... 43 6.3.1 Definition ................................................................................................ 44 6.3.2 Raw materials .......................................................................................... 44 6.3.3 Results ..................................................................................................... 46 6.4 Experiment 2 (Sierra Nevada Pale Ale clone) ................................................... 48 6.4.1 Raw ingredients ....................................................................................... 48 6.4.2 Results ..................................................................................................... 51 7 IMPLEMENTATION ............................................................................................... 53 7.1 Elaboration of equipment ................................................................................... 53 7.1.1 Malting .................................................................................................... 53 7.1.2 Mashing ................................................................................................... 54 7.1.3 Boiling ..................................................................................................... 56 7.1.4 Cooling .................................................................................................... 56 7.1.5 Fermentation and maturation .................................................................. 59 7.1.6 Packaging ................................................................................................ 61 7.2. Equipment for water .......................................................................................... 61 7.2.1 Filtration, ultraviolet system and storage tanks ....................................... 61 7.3. Solar energy equipment ..................................................................................... 63 7.4. Pipes, pumps and filters ..................................................................................... 64 7.5. Dimensions of microbrewery ............................................................................. 65 7.6. Is it possible? ...................................................................................................... 66 8 DISCUSSION ............................................................................................................ 67 5 ABBREVIATIONS AND TERMS HF High fermentation LF Low fermentation OG Original Gravity FG Final gravity SF Specific gravity Att Attenuation 6 1 INTRODUCTION The brewing industry is constantly growing, especially the big companies. During the past years a new smaller brewing industry has also appeared. It promotes artisan quality beer, trying to respect the genuine art of producing beer. The production of this type of beer is limited but also makes it special and remains the main reason why people are curious about it. This is where the idea for this project was born. The ingredients and production processes of beer are studied in this project. In order to put this knowledge to practice, an experimental project was carried out. This experimental project consisted of producing two types of beer in small scale. Given the results, we were able to calculate the amounts of ingredients and to choose the appropriate equipment to set up a microbrewery. On the other hand, renewable energy is a relatively new concept that allows producing energy from natural sources.
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