From Grain to Glass; Resource Efficiency in Brewing & Distilling, 13.06.2019

Description

This workshop event aimed to raise awareness of environmental sustainability in the brewing and distilling industry. It highlighted how resources such as water, grain and yeast can be utilised efficiently, thereby maximising profits and reducing environmental impact.

From this event the University of Wolverhampton hopes to develop partnerships with attendees for potential collaborations which will contribute to the resilience of local businesses and reduce their environmental impact. The Faculty of Science and Engineering would also like to explore opportunities for the introduction of a course to nurture the next generation of brewery professionals. Local professionals are cordially invited to attend this FREE workshop organised by EnTRESS (Environmental Technology & Resource Efficiency Support Services

Who should attend:

* Microbrewery and distillery professionals

* Equipment and raw material suppliers

* Food and drinks logistics professionals

* Sustainability professionals

* Microbiologists and chemical engineers

Agenda

09.30 – 10.00 Registration, refreshments and networking

10.00 - 10.20 Introduction to EnTRESS - Matt Mellors, University of Wolverhampton

10.20 – 10.40 Solving Individual Problems and Generic Issues - Phil Cox, University of Wolverhampton

10.40 - 11.00 Back to Basics; the Microbiology of Brewing - WanLi Low, University of Wolverhampton

11.00 - 11.20 Improving resource efficiencies at Banks’s Brewery - Liam Cowburn, Marston's

11.20 - 11.35 Comfort break

11.35 - 11.55 Sustainability in the Brewhouse: The impact of raw material and equipment selection on resource requirements - Tom Barnett, Briggs of Burton

11.55 - 12.15 Introducing the Toucan Eco Sanitiser and Cleaning Solution - Steve Courtney, Robert Scott & Sons

12.15 - 12.30 Roundtable discussions about a future brewery course at the University of Wolverhampton

12.30 - 13.30 Buffet lunch and networking