BrewCycle

During beer production, around 2–4% excess yeast is generated and removed, causing significant beer loss of up to 400 mL for every litre of yeast discarded. Since beer production is highly water-intensive (about 3.5 L of water per litre of beer), this loss also represents substantial wasted water and resources. With growing concerns about water scarcity, breweries face increasing pressure to reduce waste and improve resource efficiency. The invention introduces UV sterilisation as a solution to recover and reuse beer lost during yeast removal. UV treatment permanently inactivates microorganisms without affecting the beer’s taste, colour, or texture, allowing the recovered beer to be safely reintroduced into production. This environmentally friendly, low-maintenance method supports sustainability goals, reduces costs, and minimises water waste in the brewing process.