The concept of a “water footprint” provides a comprehensive measure of the total volume of fresh water used to produce a consumer product like beer. This measurement tracks water consumption across the entire supply chain, beginning at the agricultural source and continuing all the way to the final packaged product. The water footprint is much larger than the water that ends up inside the bottle or can because it accounts for all water consumed, evaporated, or polluted throughout the process, highlighting the surprisingly high environmental impact due to the hidden water demands of raw ingredient production.
Calculating the Global Water Footprint of Beer
The average global water footprint for beer is significantly higher than most people would guess, falling into a wide range depending on the calculation method. The Water Footprint Network estimates the total water footprint to be around 298 liters of water for every one liter of beer produced, meaning approximately 170 liters of water are necessary for a single pint. This total figure is broken down into two main types of water use. “Blue water” refers to water drawn from surface or groundwater sources, such as for irrigation, while “green water” is the rainwater stored in the soil and absorbed by the crops, constituting a large part of the overall footprint.
The Major Water Consumption Stages
The vast majority of the water footprint for beer occurs in the agricultural stage, long before any liquid enters the brewery. Growing the primary ingredients—barley, hops, and sometimes wheat—accounts for more than 90% of the total water consumed, largely because much of it is lost to evapotranspiration as the crops grow. The remaining portion of the water footprint comes from operational activities within the brewery itself, measured by the Water Use Ratio (WUR). This operational ratio includes water used for mashing the grains, generating steam, cooling the wort, and extensive cleaning of tanks and equipment. Modern, large-scale breweries have significantly reduced their operational WUR, with some achieving ratios as low as 3 to 4 liters of water for every liter of beer packaged.
Even at efficient levels, cleaning-in-place (CIP) systems and general sanitation still demand a substantial amount of water. In fact, 70% of the fresh water drawn into the brewery process often ends up as effluent, highlighting the challenge of managing process water.
Why Water Use Varies Between Beers
The substantial variation in beer’s water footprint is largely influenced by the geographical location and climate where the ingredients are sourced. Beers produced in regions relying heavily on irrigation, such as South Africa, can have a total water footprint of up to 155 liters per liter of beer. Conversely, in areas where crops are primarily rain-fed, like the Czech Republic, the footprint can be much lower, closer to 45 liters per liter. Ingredient choice also plays a part, as different hop and malt varieties have varying water demands during their growth cycle. Beyond agriculture, the age and efficiency of the brewing facility directly impact the operational water ratio; older breweries tend to have higher WURs, while advanced facilities cut consumption, and packaging type also requires different water volumes for cleaning bottles and cans.
How Brewers Are Reducing Water Consumption
Brewers worldwide are adopting strategies to lower their water consumption ratios and improve sustainability. A primary focus is on internal efficiency, specifically by optimizing the cleaning process, which is one of the largest water consumers inside the facility. Modern Clean-in-Place (CIP) systems now precisely measure cleaning solutions and capture the final rinse water to be reused for the initial rinse of the next cycle. Technological advancements are enabling breweries to implement closed-loop cooling systems and water recycling programs. Advanced filtration methods, like reverse osmosis, are being used to treat wastewater, allowing it to be repurposed for non-brewing operations such as cleaning and cooling, while large brewing companies partner with farmers to promote efficient irrigation techniques, such as low-pressure systems, for raw ingredients.