Brewers want to cut costs and improve their eco credentials
A team of scientists in South Africa has devoted the past few years to finding a way to cut the energy used in making beer. And they may have found it.
The project, conceived in the laboratories of SAB Miller, the group behind brands such as Peroni and Pilsner Urquell, remains shrouded in secrecy, although the new process is being used in some of the company’s key facilities in its home market of South Africa.
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