Even if you own a brewery, work in a brewery, or just want to know more about the waste management process, you know that brewery waste can’t just be dumped down the drain. Spent yeast, trub, cleaning solutions, and beer that needs to be disinfected and off-spec beer need the proper handling to ensure protection for the equipment, wastewater system, and in support of environmental compliance. Good brewery management practices aid the brewers in keeping their brewery production standards high and supporting sustainable operations.
Rather, careful and compliant handling, transport, and processing of the item is necessary. And now the fun begins: The beer has to be disposed of according to its characteristics. That is, the tactics that work well for one brewery might not necessarily work for another. So what are the factors that need to be taken into account? This article will explore the alcohol content, pH, and organic load that come into play in determining the proper disposal method.
Why Beer Characteristics Matter During Disposal
You may have heard of some breweries using ethanol recovery as their waste management strategy. Or of a forward-thinking company that showcases its recycling program to keep beer cans out of landfills. These are all possible strategies. However, the contents of the beer play a key role in what’s possible. This is exactly why recovery and disposal professionals don’t make any promises until they evaluate the specific product.
For instance, a product’s alcohol content may determine whether recovery is possible, while specialists may determine that a pH level that’s too high could damage wastewater systems. With environmental safety and legal compliance as top priorities, the characteristics of your beer products shouldn’t be an afterthought. Instead, it should be the first consideration as you plan your recovery or disposal strategy.
Why Alcohol Content Is Evaluated During Beverage Recovery and Disposal
The first characteristic to consider is the alcohol content of beer. This is not necessarily the end-all, be-all of disposal, but can be a major component in the assessment. Why? Transportation and handling requirements will need to be addressed by recovery and disposal staff to determine if the containing material is above specific regulatory and/or safety levels. Alcohol content can also impact what recovery is feasible. Some products may be more appropriate for ethanol recovery, others for recycling, anaerobic digestion, or other approved methods for disposing of the product.
Why pH Matters
There are certain situations in which pH becomes important. Breweries need to be aware that pH might be measured due to contamination and/or recall. For example, beer is naturally acidic, and if the pH has changed considerably, then there could be microbial spoilage or other quality concerns that need to be investigated. In the commercial environment, products with a pH outside of the normal range may need further testing to determine a suitable recovery or disposal solution.
Therefore, waste management professionals should consider the pH of the product in addition to other properties when deciding on disposal and/or treatment options. This isn’t only true for beer itself but for its byproducts as well. Consider a waste stream such as wastewater. The New Hampshire Department of Environmental Services discusses this, stating that “Wastewater that is too acidic (low pH) or too alkaline (high pH) can seriously corrode the sewer system and affect the wastewater treatment facility’s ability to treat the wastewater, so the pH must be controlled.”
Understanding Organic Load
The amount of biodegradable or oxidizable organics in water or wastewater is known as organic load. It is normally termed Biochemical Oxygen Demand (BOD) or Chemical Oxygen Demand (COD) requirement, or Total Organic Carbon (TOC). In other words, these measurements are used by waste management professionals to aid in quantifying the pollution load of waste and to decide the best treatment for the waste.
In the context of breweries, ScienceDirect states that, as others have mentioned, it is a fact that in Brewery wastewater there is a lot of organic matter, which, when not treated and disposed of properly, can pose significant environmental threats and has the potential for ecotoxicity. For breweries, wastewater represents an important market, and it is becoming a Hotspot, because they have to use anaerobic digestion to produce biogas and digestate that is rich in nutrients. It emphasizes both the importance of awareness of waste in the brewery and the importance of sustainable brewing, as well as efficiency in the long term.
Why Professional Evaluation Matters
Managing brewery waste is complex, especially since various types of waste may require different treatment solutions. From recalled full beverage containers that need quick disposal to spent grains and packaging waste, breweries must be prepared to handle different waste streams, particularly because beer packaging affects taste as well as product quality and shelf life. And as we’ve seen, choosing the right approach isn’t random. Once all factors, including alcohol content, pH, organic load, and volume, are analyzed, the ideal waste management solution is determined.
Compliance is another big one for which professional support is a must. The product destruction process or recycling process is monitored by professionals and is documented in a chain of custody. They also offer many breweries with a certificate of destruction to provide legal proof that products were destroyed properly. This helps companies prepare for potential audits and protect their brand reputation.
From Brewery Waste to Better Operations
There’s a lot more to waste management than it sounds. When deciding, Breweries need to take into account several factors such as alcohol content, pH, organic load, and sustainability objectives. A proven beverage destruction vendor can help ensure waste management meets business and sustainability goals. In the long run, a good waste management plan is beneficial for meeting compliance standards, safeguarding the environment, and enhancing brewery performance.
