I'm in the very early stages of planning a new pub-sized brewery. This project includes constructing a brand-new building. Our goal is to be as "green" as is financially realistic. Does anyone have any creative ideas about better ways to handle our normal brewery cooling needs: jacketed fermenters and brite tanks, cold-liquor, walk-in cooler and air conditioning for the tap room? Would it be advantageous to use a single glycol chilling unit to perform all of these tasks? This brewery will be part of a larger project which might include a ground source heat pump to heat the complex so it would be simpler to recapture heat from refrigeration if it were all being produced in a central unit. Any ideas are welcome. I'm also interested in information about currently operating small breweries that are using or developing innovative energy and money saving systems. I've read a lot about what New Belgium and Sierra Nevada have done; I'm interested more in things that would be practical for small brewers.
Thank you and Cheers!
Thank you and Cheers!
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