Next Article in Journal / Special Issue
The Gushing Experience—A Quick Overview
Previous Article in Journal
Evaluation of Soybean–Navy Bean Emulsions Using Different Processing Technologies
Previous Article in Special Issue
Automated Bioanalyzer Based on Amperometric Enzymatic Biosensors for the Determination of Ethanol in Low-Alcohol Beers
Article Menu

Export Article

Open AccessArticle
Beverages 2017, 3(2), 24; doi:10.3390/beverages3020024

An Overview of the Utilisation of Brewery By-Products as Generated by British Craft Breweries

Department of Food Science and AgriFood Supply Chain Management, Harper Adams University, Newport TF10 8NB, UK
Author to whom correspondence should be addressed.
Academic Editor: Ombretta Maconi
Received: 1 April 2017 / Revised: 31 May 2017 / Accepted: 9 June 2017 / Published: 12 June 2017
(This article belongs to the Special Issue Beer)
View Full-Text   |   Download PDF [991 KB, uploaded 12 June 2017]   |  


There is a wide range of information available on by-product disposal methods used by large national breweries. However, little information is available on the methods of by-product disposal used by craft breweries. An investigation was carried out in which 200+ British craft brewers were contacted, of which 90 craft brewers provided basic information about their brewery operations and by-product disposal. Representatives of eleven breweries were interviewed to provide an in-depth case study of their by-product disposal methods. The research found that urban craft brewers use a wider range of disposal methods compared to rural craft brewers; urban brewers dispose of more waste through sewage and landfill, as well as using external companies, such as bio-recycling and anaerobic digester plants, whereas rural brewers have relationships with farmers who dispose of the by-products in various ways. Craft brewers tend to have a direct relationship with the by-product users. Even though they do not have all disposal options available to them which the large industrial breweries have, due to their small scale of by-product production, craft brewers appear to find alternative means of sustainability. View Full-Text
Keywords: spent grain; spent hops; hot trub; spent yeast; HACCP; disposal; urban; rural spent grain; spent hops; hot trub; spent yeast; HACCP; disposal; urban; rural

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Kerby, C.; Vriesekoop, F. An Overview of the Utilisation of Brewery By-Products as Generated by British Craft Breweries. Beverages 2017, 3, 24.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Metrics

Article Access Statistics



[Return to top]
Beverages EISSN 2306-5710 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top