The true measure of water use is the “water footprint,” which accounts for the total volume of freshwater consumed or polluted throughout the entire production cycle. This is often referred to as “virtual water,” representing the hidden water volume embedded in a product from its ingredients to its final packaging. Assessing this comprehensive footprint is the only way to accurately assess the environmental impact of beer production.
The Dominant Factor: Water for Raw Materials
The vast majority of beer’s water footprint, often ranging from 90 to over 98 percent, is associated with the agricultural phase, specifically growing the barley, hops, and other grain ingredients. This stage introduces three specific components that define the total water use in farming.
The first is Green Water, the volume of rainwater absorbed by the crop that evaporates or is incorporated into the plant tissue. For rain-fed crops like barley, this is typically the largest part of the agricultural water footprint, representing a consumption that would have happened naturally in the environment. The second is Blue Water, the volume of surface or groundwater used for irrigation. This component represents a direct withdrawal from a local freshwater source, such as rivers or aquifers, which can affect water availability for other users and ecosystems.
The third component is Gray Water, defined as the volume of freshwater required to dilute pollutants, such as fertilizer and pesticide runoff from the fields, to a level that meets established water quality standards. While Green Water is usually the largest volume, the proportion of Blue Water varies dramatically based on geography. Farming in arid regions requires significantly more irrigation than in temperate climates, which is the primary reason the total water footprint of beer fluctuates so widely across the globe.
Water Consumption Within the Brewery
The water consumed inside the brewery itself, often termed “process water,” is a much smaller part of the overall footprint. This usage is measured by the “water ratio,” which compares the volume of water used to the volume of finished beer produced. For decades, the industry standard was around 7:1, though modern large-scale breweries operate closer to 3:1 or 4:1.
While some water becomes part of the final product, most is used for sanitation. Cleaning-in-Place (CIP) systems are a major consumer, utilizing water to flush and sterilize tanks, pipes, and packaging lines between batches. Water is also used in cooling systems, boiler operations to generate steam, and in the bottling or canning process.
Calculating the Global Water Footprint Ratio
When combining the agricultural and industrial water use, the global water footprint of beer is typically estimated to fall between 150 and 300 liters of water for every single liter of finished beer. This ratio is variable and depends entirely on where and how the raw ingredients are grown.
For example, a study found that beer produced in South Africa had a total footprint of 155 liters of water per liter of beer, mostly due to reliance on irrigated crops. In contrast, beer produced in a temperate, rain-fed agricultural region, such as the Czech Republic, showed a smaller total footprint of only 45 liters of water per liter of beer.
The type of beer also influences this number, as higher alcohol or more hop-intensive styles require more grain and thus a larger agricultural footprint. The final ratio combines the efficient process water usage of the brewery with the larger, variable virtual water volume associated with farming barley and hops.
Strategies for Water Reduction in Beer Production
Brewers are implementing strategies to lower their total water footprint, focusing on both the brewery floor and the agricultural supply chain. Inside the brewery, the focus is on maximizing water reuse and improving efficiency in sanitation. Many facilities now treat and recycle process water, using treated wastewater for non-potable purposes such as cooling towers, cleaning floors, or for the initial wash cycle of equipment.
Optimizing Clean-in-Place (CIP) systems is a major focus, with techniques like “burst rinsing” replacing continuous rinsing to reduce the volume of water needed for sterilization. Beyond the brewery walls, companies are engaging directly with farmers to promote water conservation in agriculture.
This involves encouraging the adoption of efficient irrigation technologies, such as drip systems, which deliver water precisely to the plant roots instead of using less-efficient flood irrigation. Brewers are also supporting the development and use of drought-resistant grain varieties to reduce the dependency on Blue Water sources during cultivation.