This is absolutely brilliant, especially for those who own or work for companies, breweries, cafes, and restaurants in Chicagoland that use spent yeast, grains, hops, and materials from food-processing facilities in the Chicagoland area. The MWRD might accept these materials rather than seeing them go to waste. Please read until the end.

In an unexpected twist of innovation and environmental responsibility, beer yeast is now playing a crucial role in cleaning wastewater and stormwater for millions of people in Cook County, Chicago, thanks to an ingenious partnership between local breweries and the Metropolitan Water Reclamation District (MWRD). At the forefront of this movement is Revolution Brewing, a company known for using Lake Michigan water as a key ingredient in its beer production. The MWRD handles the treatment of stormwater and wastewater for over 5 million residents in Cook County.

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"Water is the No. 1 ingredient in our beer. We use Lake Michigan water," proudly states Josh Deth, Revolution Brewing's self-proclaimed "chairman of the party." It's this water-centric approach that led MWRD to Revolution's doorstep.

Revolution Brewing's primary byproduct is spent grain, typically sent to a local farmer for cattle feed. However, the real star of the show, the second-largest byproduct, is spent yeast. This humble yeast plays a vital role in the fermentation process, converting barley grain sugars into alcohol and carbon dioxide during beer production. Once its job is done, it settles at the bottom of the brewing tank.

Revolution Brewing has now dedicated a substantial tank to hold the spent yeast, a resource that was previously just discarded down the drain with some extra water and sent into the city sewer system. But with MWRD's ingenious program, this overlooked ingredient is finding a higher purpose.

That purpose: leveraging the carbon-rich spent yeast to combat excess phosphorus levels in the water treated by MWRD. Too much phosphorus can create an ideal environment for harmful microorganisms and algal blooms, ultimately jeopardizing water quality and aquatic ecosystems.

A typical day at MWRD's Stickney facility in Cicero now includes a truck filled with spent yeast, which is safely collected and put to use. Interestingly, the yeast carries the delightful aroma of beer, a surprising olfactory benefit to this environmentally friendly endeavor.

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This initiative marks a significant shift in MWRD's approach, moving from mere water treatment to comprehensive resource recovery. Even the phosphorus extracted from the water isn't wasted; it's repurposed into fertilizer.

Revolution Brewing's participation not only contributes to a healthier environment but also leads to cost savings by reducing sewer fees. They've also taken it upon themselves to encourage other local breweries to join the resource recovery program. In the words of MWRD Commissioner Kimberly Du Buclet, "As we've learned from cities like Jackson, Mississippi, or even closer to Chicago in some of our southern suburbs, water is not always a given. We are very lucky to have that (Lake Michigan) water supply close to us, and we need to not take it for granted."

The resource recovery program began in 2017 and continues to expand its horizons. Beyond spent yeast, MWRD might accept grains, hops, and materials from food-processing facilities, fostering innovative partnerships and creating win-win scenarios with various industries and companies.

 

Source:

https://mwrd.org/how-byproduct-local-breweries-helping...

https://news.wttw.com/

Photo: https://revbrew.com/age?redirect=https://revbrew.com/home