Novozymes LCA study

Posted by Fanny Mazas
Type: 
Full LCA available on the web
Comparative: 
yes
Publication year: 
2009
Language: 
French
Code: 
Food, Plants
Product: 
Beer
Quality and sources
Is the study a: 
Detailed LCA
Was a critical review performed?: 
Yes
Is the study compliant with ISO 14044?: 
Yes
Practitioner(s): 
Novozymes
Practitioner(s): 
Harboes Bryggeri
Practitioner(s) type: 
Company
Summary
Functional unit: 
7 tons of extract after boiling
Goal and scope of the summary: 
The present LCA compares conventional beer production at Harboes Bryggeri to production of 100% barley beer. The study compares all relevant processes affected by the change in brewing method. This includes barley production, malting, milling, mashing, and boiling.

Seen in a life cycle perspective, 100% barley brewing results in environmental benefits in
all investigated impact categories. For global warming, the net savings
are 1740 kg CO2 eq. per functional unit (FU). This is equivalent to 174 kg CO2 eq. per ton
of malt replaced. In this aspect, the saved energy in the malting process is the most
important issue (1590 kg CO2 eq./FU). Saved barley is also important (441 kg CO2 eq./FU)
and so is the change in the mashing process (-301 kg CO2 eq./FU) mainly caused by the
addition of Ondea® Pro. Other aspects turn out to be of minor importance for the results. 



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