Beer and drought
Who is the most water stingy? - Beer brewers or wine makers?
In this drought, it’s all about the beer, according to Charlie Bamforth, distinguished professor of Malting and Brewing Sciences at UC Davis.
That’s less water than it takes to process wine. Chik Brenneman is the winery manager and winemaker for the UC Davis Department of Viticulture and Enology. “Within the industry, it takes five volumes of water to make one volume of wine, he says. “That can become a significant impact.”
For breweries, Bamforth says the more beer you make, the more efficient the water use:
Even before the drought, Bamforth says beer brewers were very conscience of how much water they used. The difference now with the drought, compared to 15 years ago says Bamforth is the benchmarks are a lot tighter. “Back then the ratio was about five barrels of water to make one barrel of beer. Now I tell my students, that’s not so good, shoot for three to one.”