 |
|
Environmentally 'green' beer: Munich brewing engineers research energy savings
September 08, 2009Innovation on exhibit at pre-Oktoberfest 'drinktec 2009' trade fair
A cool, freshly drawn beer - for many a person this is the greatest of pleasures. But, in fact, a bad conscience should haunt us when we drink beer as it is among the most energy-intensive foodstuffs during production. Brewing engineers from the Technische Universitaet Muenchen (TUM) are working hard to improve the energy balance of the amber beverage. They are looking into a new process combination that would allow energy savings of up to 20% during brewing. The Weihenstephan scientists will be exhibiting the heart of their energy-saving idea at the drinktec trade fair in Munich (14 - 19 September).
For over one hundred 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 degrees centigrade required to boil down "crude beer," the so-called wort. This process consumes substantial amounts of energy: Almost half of the overall energy consumption of a classical brewery - 45 percent, 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 degrees centigrade. Boiling down wort requires at least 110 degrees centigrade. To remedy this deficit, engineers from the Institute for Resource and Energy Technology at the TU Muenchen 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 2-3 mm in diameter. 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 square meters. 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 degrees centigrade. The brewing engineers at the TUM want to take advantage of this thermo-chemical principle to add on the missing 20 degrees to the 90 degrees centigrade 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 Dr. 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 TU Muenchen, 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 ten percent.
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 degrees centigrade instead of using steam of up to 160 degrees. The researchers are counting on this, taken together with the additional waste heat utilization, to result in energy savings of altogether 20 percent. "This is more than the total savings from all energy efficiency measures taken in the brewing industry during the last ten years," according to 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.
It is reasonable to expect that in a few years we will be drinking real "energy-efficient beer" - and enjoying it with a green conscience. The underlying technology will be on display at the drinktec 2009 trade fair from 14 to 19 September, where the Weihenstephan researchers from the TU Muenchen will exhibit a model of the zeolite storage system. Please do visit us in hall A4 at the New Munich Trade Fair Centre in Riem, Booth 335, every day between 9 a.m. and 6 p.m.
Technische Universitaet Muenchen
Such storage systems work thermo-chemically with zeolite spheres 2-3 mm in diameter. 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 square meters. 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 degrees centigrade. The brewing engineers at the TUM want to take advantage of this thermo-chemical principle to add on the missing 20 degrees to the 90 degrees centigrade 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 Dr. 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 TU Muenchen, 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 ten percent.
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 degrees centigrade instead of using steam of up to 160 degrees. The researchers are counting on this, taken together with the additional waste heat utilization, to result in energy savings of altogether 20 percent. "This is more than the total savings from all energy efficiency measures taken in the brewing industry during the last ten years," according to 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.
It is reasonable to expect that in a few years we will be drinking real "energy-efficient beer" - and enjoying it with a green conscience. The underlying technology will be on display at the drinktec 2009 trade fair from 14 to 19 September, where the Weihenstephan researchers from the TU Muenchen will exhibit a model of the zeolite storage system. Please do visit us in hall A4 at the New Munich Trade Fair Centre in Riem, Booth 335, every day between 9 a.m. and 6 p.m.
Technische Universitaet Muenchen
Beer Current Events and Beer News RSSDelft breakthrough in bioethanol production from agricultural waste
With the introduction of a single bacterial gene into yeast, researchers from Delft University of Technology in the Netherlands achieved three improvements in bioethanol production from agricultural waste material: 'More ethanol, less acetate and elimination of the major by-product glycerol' This week the invention was published in the scientific journal Applied and Environmental Microbiology.
Is my robot happy to see me?
People are social creatures. Robots - not so much. When we think of robots, we think of cold, metallic computers without emotion.
Heartburn drugs deemed safe for fetuses according to Ben-Gurion University researchers
H2 Blocker drugs, such as Famotidine, Cimetidine and Ranitidine, approved in the U.S. for acid reflux (heartburn), pose no significant risks for the fetus according to a large collaborative cohort study by researchers at Ben-Gurion University of the Negev.
Ein, Zwei, Molson Dry? Researcher says hand gesturing to count in foreign countries can be tricky
If you are planning to do some Oktoberfesting in Germany, you may want to pay attention to how you order your beverages. The server is not giving you a three-for-the-price-of-two beer special; you're holding up the wrong fingers when you order.
RNA interference found in budding yeasts
Some budding yeast species have the ability to silence genes using RNA interference (RNAi). Until now, most researchers thought that no budding yeasts possess the RNAi pathway because Saccharomyces cerevisiae, the protoypical model budding yeast does not.
Fewer injection site reactions in patients using Avonex
Data from an observational phase IV study of 499 patients entitled The Swiss MS Skin Project show that multiple sclerosis (MS) patients taking AVONEX (interferon beta-1a IM) reported significantly fewer injection site reactions (ISRs) compared to patients on Betaferon® (interferon beta-1b), Copaxone® (glatiramer Acetate) or Rebif ® (interferon beta-1a).
Heavy drinkers face significantly increased cancer risk
Heavy drinkers of beer and spirits face a much higher risk of developing cancer than the population at large, says a group of Montreal epidemiologists and cancer researchers.
Summer heat increases risk of amniotic fluid level deficiency, Ben-Gurion University study reveals
Pregnant women have a higher incidence of insufficient amniotic fluid levels (oligohydramnios) in the summer months due to dehydration, according to a study conducted by researchers at Ben-Gurion University of the Negev (BGU).
Social support buffers adolescent depression after terrorist attacks: Ben-Gurion University
Researchers at Ben-Gurion University of the Negev (BGU) have conducted a "before and after" study of depression and terrorist attacks in adolescents, demonstrating that strong social support from friends is a buffer from depression in terrorism-related stress.
Ben-Gurion U. researchers identify how stressed fat tissue malfunctions
Ben-Gurion University of the Negev (BGU) researchers, in a collaboration with colleagues from the University of Leipzig, Germany, have identified a signaling pathway that is operational in intra-abdominal fat, the fat depot that is most strongly tied to obesity-related morbidity.
More Beer Current Events and Beer News Articles
 |
The Beer Book by Sam Calagione (Author), Sam Calagione (Editor), Tim Hampson (Editor) The world-wide interest in good beer is on the rise, and with it comes a thirst for more knowledge on the subject. The Beer Book offers a wealth of information on all aspects of beer, from its history to popular styles to brewing techniques. This a new generation of beer guide that follows in the large footsteps of Michael Jackson's authoritative title from DK, Ultimate Beer. |
 |
Mr. Beer Premium Edition Home Microbrewery System by Mr. Beer Make your own premium beer at a fraction of the cost of store bought beer. Brew your own beer in 14 days (7 days to ferment and 7 days to carbonate), simple, fun, and inexpensive. Makes a case of premium beer. Includes a Mr. Beer Brew Keg with lid, West Coast Pale Ale beer mix, 8-1 liter PET bottles, Booster Pack for flavor enhancement and alcohol boost, One-Step Cleanser to clean and disinfect brewing and bottling equipment, Mr. Beer Brewer's Guide inclusive of brewing tips, recipes, and the most frequently asked questions to get the most out of your Mr. Beer brewing system. Simple 4-step instructions. |
 |
How to Brew: Everything You Need To Know To Brew Beer Right The First Time by John J. Palmer (Author) Everything needed to brew beer right the first time. Presented in a light-hearted style without frivolous interruptions, this authoritative text introduces brewing in a easy step-by-step review. |
 |
Hide Your Beer Covers (Set of 6) by Bewild Disguise Your Beer! Hide your Beer is a unique way to cover your beer can. It's a reusable cover that wraps around your can and looks like a normal soft drink. When the can is empty, take off your Stick on beer hider and put it on a full one. Perfect for the Golf Course, Beach, Pool, Sporting Events, Boating, you name it!! Just peel off back and slap on any cold can! Safety, Security, Convenience! 4 designs - Diet Cola, Diet Pepsi, Dr. Pepper, 7-UP Reusable over and over. Disguise your beer today! These are not magnets as cans are not magnetic, Uses a static technology. |
 |
Mr. Beer Premium Gold Edition Home Brew Kit by Mr. Beer Everything required to brew 2 batches (4 gallons) of beer at home. Includes: brew keg, 2 standard refill brew packs (Classic American and Cowboy Lager), 8 re-usable 1-liter bottles w/caps and labels, Brewing w/Mr. Beer Booklet and easy to follow instructions. |
 |
Bowser Beer, 6 Count , 12 Ounce Bottles by Bowser Beer Bowser Beer is a non-alcoholic, non-carbonated beer for dogs. All ingredients are American made and we make our broth from scratch – no onions, salt or fat is added. Malt barley is good for shiney coats and glucosamine aids in joint health. They are packaged in 12 -ounce plastic recyclable bottles with tamper-proof re-sealable caps. |
 |
Tasting Beer: An Insider's Guide to the World's Greatest Drink by Randy Mosher (Author) Beer. It's the most popular drink in the world. Enjoyed at ballparks, in home-away-from-home pubs, on the family room sofa, and in every kind of restaurant, beer is at ease in any setting. For all beer lovers who have known the pleasure of draining a pint, Randy Mosher explores and explains the complete tasting experience as it applies to all the wonderful brews of the world. Beer may be the common beverage of the people, but it is far from simple. With 10,000 years of history, more than 900 identified flavors, dozens of styles, and thousands of breweries around the world, beer is as complex as its grape-based neighbors in the liquor stores. It is an artistic creation, brewed from dozens of possible ingredients and processed in hundreds of different ways. Mosher guides readers to a... |
 |
Ultimate Beer by Michael Jackson (Author) The ultimate guide to more than 450 classic brews, presented by the Beer Hunter(r) himself, Michael Jackson. |
 |
Beer Guzzler Helmet Yellow Helmet by can you imagine Protective hard hat with holders for beer cans. Evenflow regulators with straws and tubes included. Available in 4 Colors: Black, Blue, Red , Yellow. |
 |
300 Beers to Try Before You Die! by Roger Protz (Author) From Belgian fruit beers to hoppy cask ales, small-production microbrews to Czech Republic lagers, this is a personal and comprehensive portfolio of international beers compiled by one of the world's leading beer writers. In this unique and beautifully illustrated collection, he has distilled decades of beer knowledge into an entertaining and indispensable guide to the ales that no beer lover should miss. The book divides beers by type, including bitters, best bitters, pilsners, brown and mild ales, pale ales, extra strong beers and bitters, old ales and barley wines, golden ales, porters and stouts, alt and amber ales, fruit beers, and beires de garde, each comprising an alphabetical listing of the beers. Many of the entries are fully illustrated, and each beer comes complete with a box... |
| © 2009 BrightSurf.com |