Unique Brewing Technology Reduces CO2 Emissions by 30%

Asahi Breweries, Ltd., a major Japanese brewer, announced on August 28, 2008, that it has developed a new brewing technology called the Pre Isomeriser & Evaporator (PIE). By shortening the boiling time, the new technology reduces carbon emissions by approximately 30% during the boiling process. It has been utilized at Asahi's brewery in Suita city in Osaka Prefecture since September 2008.

In the boiling process of beer brewing, hops are added to the wort, but this boiling process typically requires large amounts of heat energy. The company evaluated the heat energy needed in detail by considering the amounts necessary for each reaction of constituents of the wort. By boiling the hops in a small apparatus separately from the wort, Asahi Breweries has successfully removed some of the flavor that negatively affects the beer, while using significantly smaller amounts of energy.

The company has named this new technology the PIE method and has applied for a patent. With this method, the amount of hops used has also been decreased by about five percent, and the total boiling time is reduced by 30 percent. PIE also effectively increases the protein content, which allows the beer to maintain a head for longer.

Asahi Breweries established the Research & development promotion office in 2000, aiming to devise and apply innovative technologies. Development of the PIE method is one of the projects undertaken, and the company now plans to introduce the process to all of its nine breweries in Japan.

- Asahi Breweries Ltd. official website
http://www.asahibeer.co.jp/english/
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Posted: 2009/01/15 06:00:15 AM

TAG Global warming , Manufacturing industry , Technology