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From Grain to Glass; Resource Efficiency in Brewing and Distilling

When?
13 June 2019 , 9.30am - 13.30pm
Where?
The Duke William, Coventry Street, Stourbridge, UK

This workshop event aims to raise awareness of environmental sustainability in the brewing and distilling industry. It will highlight how resources such as water, grain and yeast can be utilised efficiently, thereby maximising profits and reducing environmental impact.

From this event the University of Wolverhampton would like to develop partnerships with attendees for potential collaborations which will contribute to the resilience of local businesses and reduce their environmental impact. The Faculty of Science and Engineering would also like to explore opportunities for the introduction of a course to nurture the next generation of brewery professionals. Local professionals are cordially invited to attend this FREE workshop organised by EnTRESS (Environmental Technology & Resource Efficiency Support Services).

 

Speakers will include:

Professor Phil Cox, Director of Chemical Engineering at University of Wolverhampton

Matt Mellors - EnTRESS Project Manager at University of Wolverhampton

Dr WanLi Low - Lecturer in Pharmacy Science at University of Wolverhampton

Liam Cowburn - Kegging Manager at Marston's PLC

Steve Courtney - Business Development Manager at Robert Scott & Sons Ltd

Tom Barnett CEng MIChemE - Project Manager at Briggs of Burton PLC

 

Agenda

09.30 – 10.00 Refreshments and networking

10.00 - 10.20 Introduction to EnTRESS

10.20 – 10.40 talk title TBC - Phil Cox, University of Wolverhampton

10.40 - 11.00 Back to Basics; the Microbiology of Brewing - WanLi Low, University of Wolverhampton

11.00 - 11.20 talk title TBC - Liam Cowburn, Marston's

11.20 - 11.35 Comfort break

11.35 - 11.55 Sustainability in the Brewhouse: The impact of raw material and equipment selection on resource requirements - Tom Barnett, Briggs of Burton

11.55 - 12.15 Introducing the Toucan Eco Sanitiser and Cleaning Solution - Steve Courtney, Robert Scott & Sons

12.15 - 12.30 Roundtable discussions about a future brewery course at the University of Wolverhampton

12.30 - 13.30 Buffet lunch and networking

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