Recovery of Energy and Carbon Dioxide from Craft Brewery Wastes for Onsite Use

Abstract

Interest in craft beers is increasing worldwide due to their flavor and variety. However, craft breweries have high water, energy, and carbon dioxide (CO2) demands and generate large quantities of high-strength waste and greenhouse gases. While many large breweries recover energy using anaerobic digestion (AD) and recapture CO2 from beer fermentation, little is known about the economic feasibility of applying these technologies at the scale of small craft breweries. In addition, compounds in hops (Humulus lupulus), which are commonly added to craft beer to provide a bitter or “hoppy” flavor, have been shown to adversely affect anaerobic microbes in ruminant studies. In this study, biochemical methane potential (BMP) assays and anaerobic sequencing batch reactor (ASBR) studies were used to investigate biomethane production from high-strength craft brewery waste, with and without hop addition. A spreadsheet tool was developed to evaluate the economic feasibility of bioenergy and CO2 recovery depending on the brewery’s location, production volume, waste management, CO2 requirement, energy costs, and hop waste addition. The results showed that co-digestion of yeast waste with 20% hops (based on chemical oxygen demand (COD)) resulted in slightly lower methane yields compared with mono-digestion of yeast; however, it did not significantly impact the economic feasibility of AD in craft breweries. The use of AD and CO2 recovery was found to be economically feasible if the brewery’s annual beer production is >50,000 barrels/year.