AB InBev develops new energy-efficient brewing method
By NewsDesk - Apr 16th 2018, 14:14
AB InBev has developed a new brewing method which will reduce its CO2 emissions by approximately 5% once the technique is utilised in its entire brewery network.
The new technique was developed at the company’s research facility in Leuven, Belgium and is able to generate gas bubbles without the need to boil the beer, ultimately saving both water and energy.
AB InBev claims the taste of beer is not affected by the process, and that finished products stay fresher for longer as the liquid is brewed at a lower temperature in the early stages of brewing.
The technique works by heating the brew to below boiling point before blowing gas into the brewing kettle, creating bubbles without altering the taste.
As well as the 5% reduction in CO2 emissions, AB InBev claims the new technique will result in 80% less water consumption once the technique is introduced on an industrial scale, the equivalent of 1,200 Olympic swimming pools.
The company says that it will offer the new technique to other brewers worldwide due to the positive ecological implications of the method.
‘Small’ breweries will be able to apply for a free license, while larger breweries will be charged a variable fee depending on their production volume and the impact of the innovation.
David De Schutter, AB InBev’s director of R&D for Europe said: “Boiling and these gas bubbles are the sacred formula in the brewing process."
“As AB InBev’ s brewing techniques are already highly-efficient, out-of-the-box thinking was the only way to raise the bar even higher. Challenging ourselves and questioning basic processes ultimately led to this innovation,”
“Our innovation is to heat everything up to just below boiling point, which provides 80% energy savings at this point in time."
“There is a lot less steam released, which allows you to spend less on water. In our case, we managed to go from 5% evaporated water to less than 1%.”© FoodBev Media Ltd 2017
Working towards better data management
17/09/2019 - 11:31
Big data is seeing organisations becoming more mindful of aligning their data management practices with newer paradigms such as data lakes, elastic and cluster computing, and real-time data. As such, the cloud provides an environment capable of managing the volume and scale required to do so.
Clover, Milco merger puts 657 jobs on the line
17/09/2019 - 10:05
A total of 657 existing jobs will be on the line at Clover Industries in the next two years if the R4.8 billion merger between the JSE-listed dairy company and Israel-based Milco is approved by the Competition Tribunal.
The changing UX and CX landscape
13/09/2019 - 16:16
An exceptional customer experience (CX) builds a foundation of loyalty and trust. Similarly, a positive user experience (UX) encourages brand connections with people wanting to come back for more. And yet, local organisations must learn to embrace these more effectively to differentiate themselves from their competitors.
The role of the stokvel in the organisation
13/09/2019 - 10:14
South Africans are well-known for their participation in stokvel saving schemes where members contribute a fixed monthly amount that is paid out to a specific member on a specified date. Nicol Myburgh, Head of the HR Business Unit at CRS Technologies, says employers can integrate these payments into existing processes to make it safer and more convenient for those members.
Improving your restaurant's ambience with these 5 tips
13/09/2019 - 09:44
Owning a restaurant is much more than ensuring that your guests are well-fed. It is about the experience you offer your customers. For instance, have you ever been to a restaurant where everything is just right? And by everything, we mean the decor, lighting, food, and music. This is the first impression you should aim to achieve as a restaurant owner.