Important note: sign-up for Mechanical Engineering (WTB) and CHEMICAL ENGINEERING (CT) students use Bisoncode: L.26583
Important note: sign-up for Entrepreneurship & Retail Management (ORM) and TOURISM MANAGEMENT (TM) students use Bisoncode: L.26582
Important note: sign-up for BIOMEDICAL & LABORATORY ENGINEERING (BML) students use Bisoncode: L.26594

* The client of this project will attend the Preview on Thursday 28th of November from 13:30 to 16:00 at Saxion Enschede (Ariënsplein 1).

There is an increasing demand in craft beers from local resources. The Huttenkloas Brewery from Albergen is one of the small-scale breweries that filtrates their beer using Kieselguhr to get stable and appealing products. Kieselguhr is a finite fossil resource and the filtration with Kieselguhr is very labour intensive, which makes it costly. Whereas most industrial scale breweries use membrane filtration, such units are not yet available for small-scale application. Therefore, Huttenkloas wants to investigate the opportunities for downscaling these filtration units. In addition, downscaling the production of low-alcohol and alcohol-free beer by selecting either different yeast types or removing alcohol from the beer is considered. Huttenkloas wants to reduce its energy use for both heating and cooling, for instance by using the by-product, brewer’s spent grain, more profitably than giving away for free as animal feed.

Malt is produced from grains –usually barley– and used in the production of beer, whisk(e)y and gin. The malt contains enzymes and starch to produce sugars in brewing. The sugars can be consumed by yeast and converted in alcohol. Currently malt is only produced on industrial scale by a few big malt houses. Traditional malthouses are very simple, yet effective. Techniques, such as floor malting and hand raking, keep capital expenditures down but increase labor inputs over time. Mechanical and automated equipment provides greater malt consistency and fewer labor inputs. Erve Triesthaar produces grains they want to process in to malt on a small-scale while considering efficient use of energy and water.

The developed micro malt house will be an integral part of Erve Triesthaar’s distinctive recreational and touristic program on the theme ‘beer’. This encompasses a beer-path to demonstrate how ingredients for beer are grown (e.g. hops, barley), a facility to demonstrate how malt and beer is produced (micro malting/brewing system), a facility for beer tasting and events as well as a small hotel. These initiatives contribute to fostering the fast growing touristic sector in Twente region.

Would you like to take up the challenge to make a profitable small-scale local beer brewing possible? Contribute in this multidisciplinary project to make small-scale beer brewing with locally re-used energy as a unique touristic selling point for our region!

Required study programs:

Tourism Management: Make the local brewing and malting process of the involved companies major attraction for tourism.

Chemical Engineering: Downscaling of different steps in the brewing processes. Reuse of alcohol in different process steps. Find alternative applications for by-products of brewing and malting.

Biology and Laboratory Engineering: Biological processes in the malting process. Find biological opportunities for low-alcohol beers. Find alternative applications for by-products of brewing and malting.

Mechanical Engineering: Heat integration of in the small brewery and micro-malt house. Find the best fitting mechanical malting process. Finding alternatives for the by-products of brewing and malting.

Entrepreneurship & Retail Management: Define business models for small breweries using local breweries and micro-malt houses including the reuse of by-products and exploitation as tourist attractions.

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Questions about this project?

Feel free to contact us if you have any questions about this project. You can call us at 088 - 019 53 11 or use the form below. We wil get back to you within two business days.