One-Day Technical Seminar

Climate Change Adaptation In the Brewing and Beverage Sector

WEDNESDAY, 16 October 2024

09:00 for 09:30 start, finish at 16:00 

One-Day Technical Seminar by the Brewing Engineers Association

WEDNESDAY, 16 October 2024

09:00 for 09:30 start, finish at 16:00

Burton Albion Football Club, Princess Way, Burton-on-Trent, DE13 0AR

The Brewing Engineers Association with promotional support from the Institute of Brewing & Distilling has brought together a group of expert speakers who will discuss the challenges of Climate Change Adaptation and how “good engineering practice” can help, as you strive towards sustainable beverage production in a changing climate. This event could be useful for those sitting the relevant IBD exams.

The presentation titles are:

Keynote speech: “Climate Change Adaptation – what’s the worst that can happen?”

J. Spence Seaman

The Environment Agency

“Overcoming the challenges of climate change and water scarcity”

Jonathan Mann

Alpheus Environmental

“Issues and Opportunities in the Malting supply chain in a changing climate”

Dr Nigel Davies

Maltdoctor Ltd

"Climate Change Adaption with Process Heat"

Daniel Wells

Spirax Sarco

“Genetic informed breeding of climate resilient UK hop varieties”

Dr Klara Hajdu

Wye Hops research programme

“Challenge to the beer industry; Stop transporting water, concentrate your beer without risking quality”

Maria Lindmark

Alfa Laval

“Roadmap towards sustainable Refrigeration”

Ben Sutch and Lorenzo d’Errico

Frigel Refrigeration



The cost, which includes lunch, refreshments and a copy of the presentations, is £150 for both BEA and IBD members and £175 for non-members.

Delegates are also invited to the BEA Social event on the evening of 15th October 2024, where food will be provided within the registration fee.

Should you be unable to attend in person, the Brewing Engineers Association invite you to take part in the event via a real-time webinar, running alongside the day’s events. The cost for joining the webinar will be £125 for members and £150 for non-members.


Suggested hotels for accommodation in Burton-on-Trent for the night of Tuesday 15th October are: The Holiday Inn Burton; The Riverside, Branston; and The Premier Inn, Burton.

The usual social gathering will be held on the evening of Tuesday 15th October at the Burton Bridge Brewery where members, guests and speakers can network and compete for the Ray Banton pub games trophy.

The seminar is currently due to start at 0900 for 0930 and finish at 1600. Summaries of the presentations are given below.

Presentation Summaries

KEYNOTE SPEECH - “Climate Change Adaptation- what’s the worst that could happen?”
– Spence Seaman, Adaptation lead for Environmental Permitting, Environment Agency

The world is changing rapidly and will continue to do so despite all efforts to decarbonise. With so much climate change already baked in, we face a real challenge to adapt in time and improve the countries resilience to climate change.

We have already seen plenty of examples where Operators and holders of Environmental permits have not been best prepared for climate change and weather extremes that can have very real consequences for both the local environment and their bottom line.

As chief regulator charged with protection of England’s environment and protecting human health, the Environment Agency is in a very privileged position and is able to help both drive better adaptation planning and also share real examples of good and poor practice to help others to improve their own resilience.

We are all in this together and our collective thinking needs to change faster than the climate is changing…….

“Overcoming the challenges of climate change and water scarcity” – Jonathan Mann, Business Development Manager, Alpheus Environmental

Increased pressure on the UK’s water resources and sewer system poses significant challenges to the brewing and drinks industry. This session provides an overview of the two key challenges - excess stormwater and water scarcity - and explores innovative practices to help alleviate these issues and improve climate resilience for the industry.
Increased rainfall puts pressure on sewers and on many on-site water treatment plants where excess water needs to be processed together with the site effluent. We will share some of the tactics and examples from our parent company, Anglian Water, on how these challenges can be managed.
The impact of water scarcity in many regions is creating challenges for water companies that must serve the needs of the population as this priority. This means that in addition to managing rising water costs, companies looking to expand their operations are finding it more difficult to increase their mains water supply. Water recycling technology provides a viable solution to reuse water on-site. We give an overview of the technology and share a case study on how this works in practice at one of our customer sites.

“Issues and Opportunities in the Malting supply chain in a changing climate” – Nigel Davies, Director of Maltdoctor Ltd

What pressures is climate change placing on the supply of malt for brewing? It is not all bad news but there is an upsurge in questionnaires and data requests relating to climate, carbon footprint and utilities efficiency. Often this is against a backdrop where many farmers don’t see sufficient financial returns in being sustainable or are suspicious of the claims around the benefits of regenerative agriculture.
As customers, brewers know that they should be interested in their suppliers but may see this as a data nightmare creating any value you wish to name – the so called Wild West as many commentators describe it. This talk aims to debunk some of the mis-information around our ability to measure carbon emissions, accurately measure improvement and share benefit across supply chains. Topics covered will be carbon literacy, supply chain carbon intensity, environmental social governance, legal pressures, farming practices, positive case studies that are already delivering or are set to deliver true net zero programmes with absolutely no greenwash.

“Climate Change Adaption with Process Heat" – Daniel Wells, National Consultant Specialist UK and ROI

Steam can be produced without the need for fossil fuels - and therefore eliminating CO2 emissions at the point of generation. The presentation discusses the 3 necessary steps to be taken to allow a process to fully decarbonise their thermal energy demand, yet retain their existing infrastructure.

“Genetic informed breeding of climate resilient UK hop varieties” – Dr. Klara Hajdu, Researcher and Hop Breeder at Wye Hops, funded by the British Hop Industry

Hop breeding using conventional breeding techniques is a lengthy process that can take up to 12 years from making initial crosses until a new variety is released. To keep up with the rapidly changing climatic conditions that threaten the survival of hop plants and the fast -evolving beer consumer trends, in this current era hop breeders must develop new cultivars quicker and more efficiently. Genetic informed breeding has huge potential in speeding up the hop breeding process and fast tracking the development of new, locally bred, climate adapted hop varieties for the UK hop growing and brewing industries.

“Challenge to the beer industry; Stop transporting water, concentrate your beer without risking quality” – Maria Lindmark, Business Development Director, Alfa Laval, Copenhagen

Alfa Laval is on a mission to provide breweries with innovative, high quality equipment, that drastically enable reduction of energy and water whilst improving yield. The latest addition to the Alfa Laval brewery portfolio is Revos beer concentration. High quality beer concentrate will revolutionise the beer industry by enabling an 80% reduction in transport, optimisation of brewery capabilities as well as lowering barriers for a smooth and profitable geographical expansion. To further boost value for beer concentrate, Alfa Laval has launched Re-Draft, a unique beer dispense equipment that will blend concentrate and water back to original taste just seconds before being served.

“Roadmap to sustainable Refrigeration” – Ben Sutch, Managing Director of Chudleigh Sutch UK and Lorenzo D’Errico, Beverage Sales Area Manager, Frigel Firenza

Refrigeration plays a crucial role in most brewing processes. Consequently, the journey towards a more sustainable brewing process requires a reduction of the brewery refrigeration plant environmental impact, both in terms of water and energy consumption.

At the same time, manufacturers, such as FRIGEL, are challenged to balance the need to use ever more sustainable refrigerants that marry efficiency with that same potential environmental impact. As a technology driven cooling solutions provider, Frigel has long supported customers within the food and beverage industry with solutions that help them in their net zero journey.

During this presentation Frigel will present its multiple strategies to face the new and different challenges the market is facing to install and operate refrigeration systems that are gentle on the environment while meeting the demands of today’s modern brewery operation.

Table Top presentations

Some of the Speakers will present table top displays during the lunch break and will be pleased to discuss any applications.

IBD Diplomas in Brewing and Packaging

The Brewing Engineers Association offers a prize to the top candidate in each of the Engineering Papers for the IBD Brewing Diploma and the IBD Packaging Diploma examinations.

Apprenticeship Support Scheme

Engineering UK 2018 stated that ‘“Engineering plays a vital role in the UK’s economic and societal wellbeing, providing quality employment on a large scale and some of the key solutions to major global challenges. In the face of technological advancements and a changing political and economic landscape, developing the pipeline to address the skills needs of the engineering sector remains a key challenge”.

The objective of the Brewing Engineers Association Apprenticeship Support Scheme is to provide support to engineering apprentices working in UK Breweries to help them to achieve their ambitions.


Applications for you and your colleagues should be made in the first instance to Eric Candy using 

You will then be asked to forward your payment to “Brewing Engineering Association”, via the payment procedure provided by Eric, in order to complete the registration.