Challenges in sustainable beer production - Gary Freeman, Campden BRI

The basic brewing process has not altered much since ancient times, but scientific advances since the end of the nineteenth century have marked out beer producers as being at the forefront of technological development in the food and beverage industries. This presentation will demonstrate how this excellent record has continued with sustainability issues. Subject areas will include: the industry’s energy improvement statistics, how we can economise on water, process efficiency improvements by good engineering practices and maximising the performance of co-products and raw materials.

Gary Freeman is a Chartered Chemical Engineer and Chartered Scientist. He joined Campden BRI in 1989. He has worked extensively on brewery and maltings processing, in areas such as solid-liquid separation and environmentally acceptable technologies.

In his time at Campden BRI Gary has to date authored or co-authored fifty-six chapters, papers, articles or Convention posters. In 1991 he passed the Institute of Brewing and Distilling’s Diploma Membership Examinations with Distinction. He is a Fellow of the Institution of Chemical Engineers and a Fellow of The Packaging Society. He also holds a “Certificate in Packaging” from The Packaging Society.

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