Services on Demand
Journal
Article
Spanish (pdf)
Article in xml format
Article references
Automatic translation
Send this article by e-mailIndicators
Cited by SciELO 
Access statistics
Related links
Cited by Google 
Similars in
SciELO 
Similars in Google
Share
Permalink
Biotecnología en el Sector Agropecuario y Agroindustrial
Print version ISSN 1692-3561
Abstract
SANTACRUZ-SALAS, ANGIE-PAOLA, et al. Sustainability in the brewing industry: a critical review of the waste generated and its management. Rev.Bio.Agro [online]. 2023, vol.21, n.2, pp.178-194. Epub Dec 01, 2023. ISSN 1692-3561. https://doi.org/10.18684/rbsaa.v21.n2.2023.2167.
Beer occupies a strategic position in the beverage-manufacturing sector, as it is the most consumed alcoholic beverage in the world. However, large quantities of raw material are used for its production, which is subsequently converted into tons of waste, whith its repercussions for the environment, the economy, and society. Under this scenario, different alternatives have emerged that are of interest for their reincorporation into the production chain, integrating principles of the circular economy into the beer market. For this reason, this article reviews each of the by-products generated in this industry and the possible uses that have been reported so far in the literature, besides offering a current description of the beer market and its brewing process. The results show that in the manufacture of this fermented beverage, four main residues are generated: brewers’ spent grain, trub, brewer's yeast and diatomaceous earth. These materials are characterized by having a wide range of physical-chemical properties that allow their reuse to be versatile; therefore, it is possible to apply them in different fields, such as in the environmental field, contributing in the removal of pollutants; in the agricultural field, as animal feed; in the civil field, as a substitute for materials, among others. In general, this review is expected to be a reference for the beer sector, since it presents a compilation of multiple techniques and modifications that could add value to the by-products of this industry.
Keywords : Brewing;Agroindustrial waste; Circular economy;Sustainability;Brewers’ spent grain;Trub;Spent Brewer´s Yeast; Diatomaceous earth; Byproducts;Waste management; Beer.
