22/03/2023
The production of beer generates a great negative impact on the environment and this has led the industry to think regarding alternatives that help them reduce the water footprint and carbon footprint. In Germany, scientists are evaluating the possibility of this being achieved by creating a powdered beer that can be diluted.
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In an investigation of the University of La Salle called Evaluation of environmental impacts generated in the process of elaboration of beer and by-products, in Bavaria SA Cervecería de Bogotá, it was evidenced that in Beer production involves the disposal of hazardous waste, in addition to the consumption of water to a large extent and the discharge of residual water.
All over the world the daily production of beer is causing these damages, in addition to the Logistics that involves moving product loads to the countries that consume it. That is where the idea of making a beer that can be brewed without affecting so much was born, since the water would be eliminated in the preparation.
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“If you look at it globally, we might reduce around half of CO2 emissions worldwide”pointed out Stefan Fritsche, manager of the Klosterbrauerei Neuzelle brewery, in a chat with the Archyde.com agency.
The idea of the company Klosterbrauerei Neuzelle is that to drink a glass of beer, it would only suffice to pour the powder into carbonated water, although sometimes it might be done with tap water, then stir and have your beer ready. It would also help the environment if its distribution might be given through local water bottling companies, who would be in charge of finishing manufacturing the product and distributing it to stores, bars or places of consumption. from different countries or cities.
The research was funded by BMW and the German Federal Ministry of Economics. The Klosterbrauerei Neuzelle company relied on his support for the development of the powdered beer.
This new way of consuming beer is coming, but the preparation is still it lacks an ingredient of great importance: alcohol. According to the brewery, which They have already achieved “the foam and flavor of the beer” and they hope that during 2023 the expected result can be achieved.
