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Brewing Up Green Beer September 9, 2009
While cold beer is enjoyable for some, it's among the most energy-intensive foods to produce. Brewing engineers from the Technische Universität München (TUM) in Germany are working to improve the energy balance of the beverage up to 20%.
For over 100 years one fundamental technical precept has applied to all breweries: You can’t brew beer without a kettle. Only a mighty boil kettle is capable of generating the temperatures of 110 to 160 C required to boil down “crude beer,” the so-called wort.
This process consumes substantial amounts of energy: Nearly half of the overall energy consumption of a classical brewery-–45%, to be exact-–goes into wort processing. That is why engineers have been working on solutions to reduce heat and electricity consumption in brewing for years now.
One approach was to use combined heat and power (CHP) stations, which are highly energy efficient and environmentally friendly due their cogeneration of power and heat. This technology, however, has proven to be unsuitable for breweries: CHP stations do indeed generate heat in addition to power, but only achieve temperatures up 90 C. Boiling down wort requires at least 110 C.
To remedy this deficit, engineers from the Institute for Resource and Energy Technology at the TUM have been following a hot trail since August 2008: They have combined the CHP station with a so-called “zeolite storage system.”
Such storage systems work thermo-chemically with zeolite spheres 2 to 3 mm dia. These porous pellets are made of silicate minerals and have excellent heat storage properties. One gram of zeolite has an internal surface of about 500 m2. The pores absorb water to full saturation. When zeolite is heated, the spheres dry up-–the storage system is charged. Once water is added again, the zeolite spheres release heat of up to 250 C.
The brewing engineers at the TUM want to take advantage of this thermo-chemical principle to add on the missing 20 to 90 C from the CHP station of the brewery.
To this end, they intend to use an empty time slot in the production process. “At night a medium-sized brewery needs little energy,” says project leader Winfried Russ. “In this time we can feed unused heat from the CHP station into the zeolite storage system.”
During the day, when high temperatures are required to boil the wort, additional heat can be fed into the overall system almost instantaneously with the “heat boosting” press of a button. This places resource-efficient, low-energy beer within drinkable reach.
The newly combined production chain works perfectly already in computer simulations, and practical tests are just getting under way. Researchers from the TUM, in collaboration with colleagues from the RWTH Aachen, have now, for the first time, set up a test station at Weihenstephan that uses the new equipment combination to simulate brewery processes.
Winfried Russ is eager to see the results: “We already know that it will work. What we don’t know is just how much energy can be saved.” The researchers are counting on at least 10%.
In a second step, the TUM engineers intend to model the energy balance of an entire brewery. The cleaning system, the brewing facilities, the fermenting room and storage cellar, as well as the bottling facilities will all be heated at only 90 C instead of using steam of up to 160 C. The researchers are counting on this, taken together with the additional waste heat utilization, to result in energy savings of altogether 20%.
“This is more than the total savings from all energy efficiency measures taken in the brewing industry during the last ten years,” says Russ. The experiment will have run its course by mid-2011.
Both small and medium-sized breweries are eagerly awaiting the results: Potential takers are already showing interest in the pilot project that will follow.
Source: TUM
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