This is Part II of a series of sustainability in brewing and distilling.
Viewers will delve into the growth of distillery and brewery industries and the effect this has had on stillage and spent grains in terms of tonnage and costs of disposal. A surplus of this material has led to a new customer base and surprising monetization. The organic and nutrient composition of this material can be very strong and we'll discuss the composition of stillage, spent grains, brewers grains and other waste streams. We also cover new ways of recovering the energy/food value still present in it.
With such strong wastewater comes the question: how does a distiller or brewer of any size handle increasing loads and flows of stillage or spent grains? How can the energy still present in this waste material be recovered, and how can the liquid portion be cleaned enough to discharge and not be hauled away, and what types of energy can be harnessed from these streams?
The presenters will showcase several in-depth case studies that walk through the waste stream process from initial load through effluent discharge, water reuse and biogas capture. We'll learn what types of solutions provide different types of results based on treatment goals.
View Part I of the series - The Gravity of Distillery Wastewater
Pt II - Effective Digestion - Making Distilling and Brewing More Sustainable
Part II of a series on sustainable practices for distillery and brewery wastewater treatment including spent grains and stillageDistill Sustainably