The internship report summarizes the student's work at Bay Bridge Brewing to improve sustainability in two areas of their business. For the propylene glycol cooling system, the student purchased and installed insulation on the pipes to reduce heat loss and lower electricity usage. For water usage, the student identified ways to reduce water consumption such as changing faucets and implementing leak detectors and water recycling systems. The internship provided experience applying sustainability concepts to the brewing process.

1. DylanChase
Sustainability495
8 May 2016
Sustainability 495 Internship Final Report
My internshipatBay Bridge Brewingconsistedof twoareasof theirbusinesswhichcouldbe analyzed
and be givenimprovementsinordertomake a more sustainable atmosphere.One of those areaswas
improvingthe propylene glycolcoolingsystemtheyuse to ensure the waterusedinthe brewingprocess
isat the propertemperature.The secondiswaterusage.The brewingprocessrequiresanimmense
amountof waterand I foundseveral waysBayBridge canreduce theirconsumption.Bothfacetsof the
businessIaimedtoimprove specificallybenefittediteconomicallyandenvironmentally.
Propylene Glycol Pipe Insulation:Propylene glycol playsavital role inthe brewingprocess.Wateris
mixedwiththe chemical toactas antifreeze.Thisallowsthe watertodropto the desiredtemperature
(25-27 degreesFahrenheit)withoutfreezing.The cool waterflowsfromthe electrically-poweredchiller
to jacketssurroundingeachfermentingtank,therebyindirectlycoolingthe beermixtureinthe tankto
the desiredtemperature. PVCpipingactsas the vehicle fortransportingthe propyleneglycol-water
mixture toeach fermenter.The breweryhadseveralfeetof bare PVCwithnoinsulationsurroundingit.
Glycol-treatedwaterrangingintemperature from25-27 degreesFahrenheit travelingthrough
uninsulatedpipingsurroundedbyroomtemperatureaircausesa decrease incoldretention.Asaresult,
the temperature the waterleavesthe chillerhasto be lowerthan25 degreesinorderforthe water to
enterthe coolingjacketsof the fermentersatthe 25-27 degree range.Puttinginsulationaroundthe
pipingusedtocarry cool waterto the fermentershelpspreventthe needtochill the watermore than
normal,thususinglesselectricity. Iwenttoa local plumbingstore topurchase the insulationneededto
coverall of the pipinginthe brewery.The insulationcame asfoamwrappingwithadhesiveateachend
to ensure the wrapstayedonthe pipe.However,Ialso boughtzip tiesof appropriate lengthtotie the
foamwrappingas an added precautionjustincase the adhesive failedovertime.Aftermeasuringall of
the pipingof eachsize inthe breweryusingatape measure,Iwentto the local plumbingstore and
purchased these lengthsandsizes:
Hose (1.27 indiameter):260 in of insulation
VerySmall Chillerpipe (1.11indiameter):7in of insulation
Small ChillerPipe (1.59indiameter):35 inof insulation
Overhead(1.63 indiameter):35in of insulation
Total lengthof insulation:337 in(28.08 ft)
Applyingthe insulationtothe propylene glycol pipesdoestwothings.One,because the insulation
allowsformore coldretentionof the glycol,lessenergyisusedtocool the liquid,resultinginless
electricityuse (asexplainedabove).Becauseof this,BayBridge’selectricitybill goesdownalongwithits
reliance on energycreatedbynon-renewable fossilfuels.Second,constantlykeepingone batchof glycol
cyclingthroughthe chiller/pipe systemata steadycool temperature asaresultof insulationhelps
reduce the amountto propylene glycolintroducedintothe environment. Whenpropylene glycolenters

2. aquaticenvironments,fishandothercreaturesrequirelarge amountsof oxygeninordertodecompose
it whenthe chemical enterstheirbody.Thiscauses“deadzones”inareasof water lackingoxygen,which
causesmass deathto all species.
Water Usage:The brewingprocessrequiresalarge amountof water foreach batch of beer.Bay Bridge
brewingdoeswhatitcan to save waterby reducingthe amountitusesand alsoby recoveringand
reusingwater. Foran average 12 barrel batch (372 gallons),BayBridge usesthe followingamountof
water:
Mash in: 226 gallons
Sparge:263 gallons
Knockout(cooling):527gallons(70% recoveredfornext3-4batches)
Kegwashfor batch: 144 gallons
Total waterused:1,160 gallons
To combat wastingof such an enormousamountof water,Icomprisedalistof productsand systems
Bay Bridge couldimplementinthe future:
Kitchenstyle sink:The currentsinkusedtorinse glassesandcleanglassesatthe taster room bar isa
standardleverfaucet.Changingthistoa restaurantstyle systemoperatedbya footpedal wouldsave
waterbecause itreducesthe amountof time the waterruns freelywithoutbeingusedwhenswitching
the wateron and off or by leavingitrunningbyaccident(the userautomaticallyturnsthe wateroff
whenhe/she walksawayfromthe sink).
CIP(Clean-InPlace) systems:These typesof machinesandpipescleanthemselvesinternallyratherthan
themhavingto disassembledandcleaned.Thissaves waterbykeepingrinsingliquidinsideanapparatus
and notwastingit byover-rinsingandproducingunrecoverablewaste water.
LeakDetectors:Electronicsensorsplacedinareaswhere leaksare possible (Ground,hose portsinto
tanks,pipe joints,etc.) andcreate alarmwhenwaterispresent.These sensorssave waterbutalertingto
a leakimmediatelysothatcan be repaired.
Usingunrecoverable waterforplants:Plantsinside the breweryandtasterroomgrownfrom
wastewatercanheightenthe aestheticatmosphere,contributingamore positive environmentfor
currentor future customers.
Upside downglassrinser:automaticallycleanspintglassesusingpreciseamountof water.Thissaves
waterby eliminatingirregularityinwaterusage bya humancleaningeachdirtyglassbyhand.
It has beenapleasure workingwithJimandeverybodyatBayBridge Brewingthissemester.Ilearneda
lotabout howmy majorconnectswiththe brewingprocessandhow importantitisto incorporate
sustainabilityinto eachfacetof it. I leave college knowingthatImade a directimpact ontheir
sustainabilitypracticesandhope mysuggestionshelptheminthe future whenIleave.