Waste Management in Craft Beer Production: Study of Industrial Symbiosis in the Southern Brazilian Context

2021 ◽  
Author(s):  
Iliane Colpo ◽  
Vagner Mateus Funck ◽  
Mario Eduardo Santos Martins
Keyword(s):  
Waste Management ◽  
Industrial Symbiosis ◽  
Craft Beer ◽  
Production Study ◽  
Beer Production

scholarly journals Modelling Sustainable Industrial Symbiosis

Energies ◽  
2021 ◽  
Vol 14 (4) ◽  
pp. 1172
Author(s):  
Hafiz Haq ◽  
Petri Välisuo ◽  
Seppo Niemi
Keyword(s):  
Life Cycle ◽  
Waste Management ◽  
Environmental Performance ◽  
Life Cycle Cost ◽  
Economic Assessment ◽  
Environmental Benefits ◽  
Industrial Symbiosis ◽  
Comprehensive Model ◽  
Network Connections

Industrial symbiosis networks conventionally provide economic and environmental benefits to participating industries. However, most studies have failed to quantify waste management solutions and identify network connections in addition to methodological variation of assessments. This study provides a comprehensive model to conduct sustainable study of industrial symbiosis, which includes identification of network connections, life cycle assessment of materials, economic assessment, and environmental performance using standard guidelines from the literature. Additionally, a case study of industrial symbiosis network from Sodankylä region of Finland is implemented. Results projected an estimated life cycle cost of €115.20 million. The symbiotic environment would save €6.42 million in waste management cost to the business participants in addition to the projected environmental impact of 0.95 million tonne of CO2, 339.80 tonne of CH4, and 18.20 tonne of N2O. The potential of further cost saving with presented optimal assessment in the current architecture is forecast at €0.63 million every year.

AN INDUSTRIAL SYMBIOSIS METHOD APPLIED TO WASTE MANAGEMENT

2021 ◽  
Vol 20 (6) ◽  
pp. 905-915
Author(s):  
Syntia Lemos Cotrim ◽  
Pedro Cazela Zago ◽  
Gislaine Camila Lapasini Leal ◽  
Edwin Vladimir Cardoza Galdamez ◽  
Marco Antonio Ferreira
Keyword(s):  
Waste Management ◽  
Industrial Symbiosis

scholarly journals Towards Circular Economy Solutions for The Management of Rice Processing Residues to Bioenergy via Gasification

2019 ◽  
Vol 11 (22) ◽  
pp. 6433 ◽  
Author(s):  
Vaskalis ◽  
Skoulou ◽  
Stavropoulos ◽  
Zabaniotou
Keyword(s):  
Waste Management ◽  
Value Chain ◽  
Circular Economy ◽  
Economic Assessment ◽  
Stoichiometric Ratio ◽  
Industrial Symbiosis ◽  
Rice Husks ◽  
Experimental Proof ◽  
Custom Made ◽  
Rice Processing

A techno-economic assessment of two circular economy scenarios related to fluidized bed gasification-based systems for combined heat and power (CHP) generation, fueled with rice processing wastes, was conducted. In the first scenario, a gasification unit with 42,700 t/y rice husks capacity provided a waste management industrial symbiosis solution for five small rice-processing companies (SMEs), located at the same area. In the second scenario, a unit of 18,300 t/y rice husks capacity provided a waste management solution to only one rice processing company at the place of waste generation, as a custom-made solution. The first scenario of a cooperative industrial symbiosis approach is the most economically viable, with an annual revenue of 168 €/(t*y) of treated rice husks, a very good payout time (POT = 1.05), and return in investment (ROI = 0.72). The techno-economic assessment was based on experiments performed at a laboratory-scale gasification rig, and on technological configurations of the SMARt-CHP system, a decentralized bioenergy generation system developed at Aristotle University, Greece. The experimental proof of concept of rice husks gasification was studied at a temperature range of 700 to 900 °C, under an under-stoichiometric ratio of O2/N2 (10/90 v/v) as the gasification agent. Producer gas’s Lower Heating Value (LHV) maximized at 800 °C (10.9 MJ/Nm3), while the char’s Brunauer Emmet Teller (BET) surface reached a max of 146 m2/g at 900 °C. Recommendations were provided for a pretreatment of rice husks in order to minimize de-fluidization problems of the gasification system due to Si-rich ash. With the application of this model, simultaneous utilization and processing of waste flows from various rice value chain can be achieved towards improving environmental performance of the companies and producing energy and fertilizer by using waste as a fuel and resource with value.

Turning Passion into Profession: A History of Craft Beer in Italy

2017 ◽  
Vol 17 (2) ◽  
pp. 39-50 ◽  
Author(s):  
Matteo Fastigi ◽  
Jillian R. Cavanaugh
Keyword(s):  
Survey Data ◽  
Economic Crisis ◽  
Small Scale ◽  
Ethnographic Research ◽  
Craft Beer ◽  
Beer Consumption ◽  
Production And Consumption ◽  
History Of ◽  
Beer Production

This article investigates the Italian craft brewing revolution, a florescence of small-scale, artisanal beer production that began in the late 1990s. This revolution presents a number of provocative paradoxes, such as the growing importance of beer consumption and production in a country long known for its wine, its economic success at a time of ongoing and severe economic crisis in Italy, and the ways in which a love of drinking beer is driving many to choose to make it. Drawing on extensive survey data among craft brewers, ethnographic research, and interviews with craft brewers and their supporters, we show that Italian craft beer is a valuable case study of productive leisure leading to passionate production, and sketch the regional contours of Italian craft brewing against the contemporary global rise in artisanal beer production and consumption.

scholarly journals Waste Management Firms as Catalysts for Developing SME's Circular Business Models: the Possibilities of Industrial Symbiosis

2021 ◽  
Vol 7 (1) ◽  
pp. 16-27
Author(s):  
Han van Kleef ◽  
Donald Ropes
Keyword(s):  
Waste Management ◽  
Business Models ◽  
Model Development ◽  
Structured Interview ◽  
Industrial Symbiosis ◽  
New Business ◽  
Medium Enterprise ◽  
Lead Firm ◽  
Business Model Development

The purpose of this research was to explore possibilities for waste management firms (WMFs) to act as lead firms in industrial symbiosis (IS) processes with small and medium enterprise (SME) clients in order to promote circular business models. We were curious to see how willing, and able four local WMFs were regarding the adoption of a firm lead role and under what conditions. We used a case study design because of the lack of research on the topic and the explorative nature of the research itself. First, we interviewed nine representatives from four WMFs using a semi-structured interview protocol. We then presented our results to the representatives as a basis for further discussion. We found that WMFs are open to adopting the various roles associated with a lead firm position in industrial symbiosis but need various kinds of support in order to so, for example, in coordinating the IS – network and for financing the activities. Our research is original in the sense that we look at the concept of IS from the specific context of a WMF-SME symbiotic relationship. We also contribute to both the IS literature as well as that of new business model development. Management implications include understanding why firms are willing to explore new business models with their client partners.

scholarly journals Balling's attenuation theory and beer composition calculator

2020 ◽  
Vol 66 (5) ◽  
pp. 351-365
Author(s):  
Vilém Nohel
Keyword(s):  
Linear Regression ◽  
Regression Coefficients ◽  
Distillation Method ◽  
Craft Beer ◽  
Automatic Analyzer ◽  
Input Parameters ◽  
Basic Parameters ◽  
Apparent Attenuation ◽  
Two Parameters ◽  
Beer Production

This article deals with calculation possibilities and the control of basic parameters of beer on the basis of knowledge of two parameters. The importance of this method increases with the development of craft beer production in our country (mini-breweries, home brewing). The calculations are based on Balling's equations, alcohol factors and attenuation quotients, which have been published unchanged since at least 1876. In Balling's time, they were used to determine an extract with a specific gravities of 17.5 °C/17.5 °C. In current brewing, specific gravities of 20 °C/20 °C are used. For this reason, new alcohol factors of apparent attenuation were derived, and based on linear regression, regression coefficients of the dependence of the alcohol factor of apparent attenuation on the extract in original wort were calculated. Some variants of calculations based on two input parameters were incorporated into the beer composition calculator using formulas that replace extract and alcohol tables. The accuracy of the results from the calculator was checked with analyses from the Anton Paar automatic analyzer and with analyses obtained by the distillation method. The calculator is available at www.balling.cz.

Developments and characteristics of craft beer production processes

2021 ◽  
pp. 101495
Author(s):  
Salvador Villacreces ◽  
Carlos A. Blanco ◽  
Isabel Caballero
Keyword(s):  
Craft Beer ◽  
Production Processes ◽  
Beer Production

A framework for a sustainable craft beer supply chain

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Harish C. Bahl ◽  
Jatinder N.D. Gupta ◽  
Kenneth G. Elzinga
Keyword(s):  
Supply Chain ◽  
Natural Resources ◽  
Supply Chains ◽  
Sierra Nevada ◽  
Distribution Systems ◽  
Content Type ◽  
Craft Beer ◽  
Track Record ◽  
The Usa ◽  
Beer Production

Purpose This study aims to propose a framework for developing strategies for the supply chain of craft beer that can make the business efficient and profitable, and at the same time, generate sustainability benefits from reducing waste, conserving natural resources and reducing pollution. Design/methodology/approach Based on an extensive review of the literature of academic and industry publications, source material from craft brewers primarily situated in the USA and industry experience in craft brewing, the proposed framework describes strategies to establish sustainable craft beer supply chains. Findings The framework for craft beer supply chain consists of four categories that contribute to craft beer sustainability: ingredient procurement, recycling efforts, energy usage and distribution systems – some of these mimicking those used by macrobrewers. Each of the categories is further subdivided. Successful practices and examples are highlighted for each of the subcategories. Research limitations/implications This proposed framework was built upon current practices and available literature in the USA and focused on the environmental pillar of sustainability. Further, the proposed framework arises from the fact that current best practices in sustainability were available primarily from larger craft brewers, like Sierra Nevada and New Belgium. Practical implications By paying attention to operational changes in their supply chains, craft brewers can manage costs and improve their sustainability track record by reducing waste, conserving natural resources and improving upon their pollution footprint. Craft brewers can economize in the use of water, grains, hops and yeast by using practices discussed in this paper. Originality/value This is the first time that all aspects of supply chain and sustainability considerations in craft beer production are discussed in a comprehensive manner to propose a framework for analysis and enhancement of productivity and sustainability at the same time. The fact that the proposed framework can be used in future studies to empirically evaluate the utility of various sustainability strategies adds to the originality and value of this research.

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