Italian Breakthrough Could Revolutionize Brewing: New Process Cuts Energy Use by 80%
An innovative brewing process developed by Italian researchers could significantly reduce the energy and time needed to produce beer — potentially offering Irish brewers a greener, more efficient way to brew.
The study, published in Beverages journal, showcases the use of hydrodynamic cavitation — a patented method that eliminates the traditional boiling phase of wort production. This allows for over 80% savings in energy and production time, while maintaining the chemical and sensory qualities of the beer.
In addition to its environmental benefits, the process accelerates the removal of unwanted compounds like dimethyl sulfide, enhancing flavor stability and consistency.
Given Ireland’s vibrant brewing community and interest in sustainable practices, this innovation may open doors for local breweries looking to cut costs, reduce carbon footprints, and explore new brewing techniques.
Dr. Francesco Meneguzzo, senior researcher at the National Research Council in Florence and lead author of the study, is available for interviews to discuss the technology and its potential applications in the Irish and global brewing industry.
For more information or interview requests, feel free to contact:
Damiano Vezzosi
Mobile and Telegram +353 87 067 9239
Mobile, WhatsApp and Signal +74 46 28 63 73
PICTURE DESCRIPTION: Hydrodynamic cavitation system composed of: 1. centrifugal pump 2. control panel 3. in-line tank 4. cavitation reactor 5. total discharge (Credits: Francesco Meneguzzo)
