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From Grain to Glass; Resource Efficiency in Brewing and Distilling
Thursday 13th June 2019 at 9:30 am - 1:30 pm
This workshop event aims to raise awareness of environmental sustainability in the brewing and distilling industry. It will highlight how resources such as water, grain and yeast can be utilised efficiently, thereby maximising profits and reducing environmental impact.
From this event the University of Wolverhampton would like to develop partnerships with attendees for potential collaborations which will contribute to the resilience of local businesses and reduce their environmental impact. The Faculty of Science and Engineering would also like to explore opportunities for the introduction of a course to nurture the next generation of brewery professionals. Local professionals are cordially invited to attend this FREE workshop organised by EnTRESS (Environmental Technology & Resource Efficiency Support Services). Due to space limitations this event is not open to members of the public.
Speakers will include:
Professor Phil Cox, Director of Chemical Engineering at University of Wolverhampton
Matt Mellors – EnTRESS Project Manager at University of Wolverhampton
Liam Cowburn – Kegging Manager at Marston’s PLC
Tom Barnett CEng MIChemE – Project Manager at Briggs of Burton PLC
Tom Barnett is a Chartered Process Engineer with experience in the design and implementation of projects across the food, beverage and petroleum industries. Tom is a Master of Chemical Engineering from the University of Aston in Birmingham.
Briggs of Burton provide process engineering services to a diverse range of industries including brewing, distilling, food, pharma, and biotech. The Briggs Brewing Team specialise in feasibility studies, brewery equipment, and turn-key project delivery and implementation and have worked closely with some of the world’s largest brewers including ABInBev, Molson Coors and Carlsberg. Headquartered in Burton-on Trent and with offices in Rochester, NY and Shanghai, Briggs of Burton employs over 170 employees to deliver high profile engineering projects across the globe.
Who should attend:
* Microbrewery and distillery professionals
* Equipment and raw material suppliers
* Food and drinks logistics professionals
* Sustainability professionals
* Microbiologists and chemical engineers
09.30 – 10.00 Refreshments and networking
10.00 – 10.15 Introduction to EnTRESS
10.15 – 12.15 Presentations – details coming soon
12.15 – 12.30 Roundtable discussions about a future brewery course at the University of Wolverhampton
12.30 – 13.30 Buffet lunch and networking
Transport and parking
Stourbridge town centre is accessible by bus and train – there is a a shuttle service from Stourbridge Junction Train station to Stourbridge Town.
There is pay and display carparks a short walk away in Birmingham Street (DY8 1JG) and Church Street (DY8 1LY) at £3.50 per day.
This event is run by EnTRESS (https://youtu.be/fggM10DhX4U) and the team will be on hand to discuss how their project can support you in developing and implementing environmental technology and increasing productivity through efficient use of resources. EnTRESS work with small and medium-sized enterprises (SME) in the Black Country.
If you think you could benefit from the free support offered by EnTRESS then come along to this event and find out more.
For EnTRESS, call 01902 321871 or email EnTRESS@wlv.ac.uk