S40: Beer: Environment and customer friendly

The brewing industry is making enormous efforts to reduce both the draw it takes on the earth's resources (e.g. water) and its co-product outputs (e.g. effluent, volatile organic compounds). Major inroads have been made within current process paradigms, however increasing attention is being given to alternative approaches, some of which are decidedly "out of the box". Regarding fermentation, relevant areas include continuous processes and the use of novel C and N sources, through to consideration of genetically-modified organisms. Even more extreme would be the concept of producing "beer" in radically different ways from bland alcohol sources. Relevant drivers would include not only environmental issues but also taxation, health and aesthetic interpretations