The global brewing technical team at SABMiller, London, developed technology to reduce the energy needed in its breweries’ boiling process, which can account for up to 40 percent of total energy costs, the company said.
The company will not release the details of the technology,
but SABMiller said it can cut the energy needed at the point the unfermented
wort is heated for product and microbial stability.
SABMiller already is using the technology in breweries in South Africa and other parts of Africa. It plans to introduce the innovation into several
breweries globally in the next year, the company said.
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