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English Views: 14 Author: Site Editor Publish Time: 2025-09-01 Origin: Site
Wastewater is an inevitable component of beer production. This wastewater contains components such as alcohol, sugars, and proteins. The beer industry is one of the most traditional alcoholic beverage production sectors, and beer is approximately 95% water, particularly during the brewing and bottling processes.
Beer production places extremely high demands on hygiene and cleanliness, as beer is a particularly sensitive food. During the brewing process, foreign bacteria or yeast can enter the mash, rendering the beer unusable. Wash water usage is a critical component of maintaining brewery hygiene. Depending on the brewery's level of industrialization, 3.5 to 6 liters of water are used to produce 1 liter of beer.
Wastewater primarily comes from four sources:
Cleaning of brewing equipment and production buildings
Cleaning of bottles
Cleaning of pipes
Cleaning of other water used in the production process
Cleaning of bottles and brewing equipment (such as kettles, pans, or storage tanks) generates the majority of wastewater. Sugar, dyes, hop resins, husks, and cleaning chemicals are the primary contaminants in brewery wastewater.
Wastewater generated by breweries requires treatment because it doesn't meet regulatory discharge standards. This treatment is often time-consuming and expensive, as high levels of oxygen are required to offset high levels of BOD (biological oxygen demand).
Another potential hazard of brewery wastewater is the potential for corrosion due to its naturally acidic nature. Brewery wastewater produces hydrogen sulfide gas, which, when mixed with water vapor, produces sulfuric acid. This acid can corrode treatment vessels made of concrete or mild steel, leading to further equipment delays and depreciation over time.
The acidity of brewery wastewater varies depending on the brewery's activities and products. While this wastewater typically has a low pH, at certain times the pH can rise, increasing the likelihood of solids precipitation and the amount of sludge that needs to be removed during treatment.
Brewery wastewater is divided into three categories: process water, cooling water, and domestic sewage. Clean water generated in different areas may carry different types of contaminants.
This is wastewater generated during the beer production process. It comes from the cleaning of boilers, kettles, and tanks (either through CIP or high pressure), from bottle cleaning (automated), and from all piping and production facilities. This type of wastewater typically contains high concentrations of organic matter, nitrogen, phosphorus, and cleaning chemicals.
Cooling wort is a critical component of beer production. Since hops need to be boiled for several hours, and yeast ferments at temperatures between 8 and 22°C, these two process steps occur continuously, and the wort must be cooled to the optimal fermentation temperature. The cooling water used in this process typically contains low levels of organic contaminants but may contain some concentrations of metals.
Domestic sewage is generated by toilets, washbasins, and showers. Sewage is generally biodegradable and may contain detergent or soap residues.
Low pH: Acidic wastewater
High sugar and alcohol content: Derived from the brewing process
High TSS: High total suspended solids
High COD/BOD: High chemical oxygen demand and biological oxygen demand
Physical treatment methods utilize physical forces to remove contaminants. Because brewery wastewater contains grains such as barley, this method is well-suited for removing coarse solid scale. This passive process, like sedimentation, allows suspended contaminants to settle or float to the top. However, this method often results in incomplete removal or separation of contaminants.
Chemicals are added to wastewater to remove pollutants. Chemical pretreatment includes pH shifting, coagulation, and flocculation. Acidity or alkalinity can affect the environment and wastewater treatment systems. In this method, the pH must be maintained between 6 and 9 to protect healthy organisms. Coagulation and flocculation are physical and chemical processes used to remove colloidal substances or color from water and wastewater. Therefore, pH shifting and flocculation are the most common methods used by breweries to remove toxic substances and colloidal impurities.
After pretreatment, brewery wastewater can undergo further biological treatment. Biological treatment processes convert biodegradable organic pollutants present in the wastewater. Brewery wastewater contains chemical and microbiological contaminants, and biological processes are one of the preferred methods for removing these contaminants.
Untreated, brewery wastewater can have significant environmental impacts. Discharging untreated brewery wastewater into rivers or lakes can lead to overfertilization. This can result in exponential algal blooms, leading to a decrease in oxygen in the water. This can negatively impact fish populations. This can have a strong negative impact on receiving water bodies and groundwater near the brewery.
When selecting a wastewater treatment plant for the brewery industry, various environmental and socioeconomic criteria can be considered. A process should be selected that can handle large fluctuations in organic load and wastewater characteristics while ensuring the lowest possible operating costs.
