This will save 100 million gallons of water per year. It is designed to reduce waste by 35%, capture 30% more carbon dioxide and reduce energy consumption by 30%.

When complete, the massive, multi-year redesign of the Molson Coors brewery in Golden, Colorado will result in one of the most efficient breweries in the world.

Most importantly, installing state-of-the-art equipment and processes will pay dividends to the business and the environment for generations.

The project is expected to generate multi-million dollar savings, making the brewery – which produces almost a quarter of Molson Coors’ beer in the United States – more efficient and better equipped for the future.

“We have been in Golden for almost 150 years. Making this significant capital investment in Golden really solidifies the legacy we have here and sets us up for success in the future,” said Peter J. Coors, director of the project, known as G150, a snap. look at the founding of the brewery in 1873 by Adolph Coors.

Coors as a company has a long history of embracing sustainability – although the word as we understand it today was not used when Bill Coors pioneer of the recyclable aluminum can.

“It’s something that’s in our DNA,” says Peter Coors.

Or, as his great-uncle, Bill Coors said, “Trash is just a displaced resource.

The colossal overhaul of one of the world’s largest breweries started in October 2020 and involves the construction of new buildings, the installation of state-of-the-art equipment and other improvements designed to make the brewery more environmentally friendly, more efficient and safer.

In addition to reducing water and energy consumption and waste, the brewery will reduce its ammonia footprint by 55% by switching to glycol to cool beer during fermentation. And it will also make the workplace safer, Coors said, noting that the company expects security incidents to decrease by 18%.

G150 in numbers

100 million gallons of water saved per year

It’s no surprise that a brewery the size of Golden uses a ton of water. But with new equipment and updated processes, Molson Coors expects to save some 100 million gallons of water annually. This includes treating and reusing wastewater in the cleaning process, an updated system that removes oxygen from water, and measures to reduce beer wastage.

“By dramatically reducing the amount of water we use throughout the brewing process, that’s 100 million gallons that stay in the waterway,” Coors says.

25% reduction in beer waste

An unfortunate side effect of making beer is that a significant amount is lost during the brewing process. At the modernized Golden Brewery, that is about to change with the addition of over 100 new vertical fermentation and aging tanks.

“The main way to save beer is to go from a horizontal tank to a vertical tank. We’re going to drain from the bottom, just getting more beer from each tank,” says Coors.

(However, the brewery’s signature copper kettles aren’t going anywhere, Coors says.)

Additionally, the brewery will change the way it pushes beer from ship to ship. It will also recover more beer that was absorbed by the spent yeast, Coors says.

“A brewery generates twice as much yeast as it needs, so we will be using a filter to extract the beer from this spent yeast which is currently sent to our yeast drying plant here in Golden,” he says. .

Leftover yeast? It is used by a major pet food company to make dog and cat food. (The millions of pounds of spent grains produced by the brewery are sold to a grain broker, who in turn resells them to cattle ranchers in Colorado, Coors says.)

30% increase in C02 capture

As Molson Coors strives to reduce emissions by 50%, a benchmark consistent with UN sustainability goals, many of its breweries successfully capture carbon dioxide, a by-product of fermentation. This CO2 is then used to clean brewing equipment, carbonate beer and more. Although this has been standard practice at the Golden Brewery for ages, new equipment will allow it to increase the amount of CO2 it captures by 30%, increase its efficiency and reduce its dependence on the free market.

The new equipment, Coors says, will allow the brewery to start collecting gas earlier in the fermentation; today, the collection process begins about 16 hours after the start of fermentation. Reducing the brewery’s reliance on the open CO2 market will save $2.5 million a year, Coors said.

As Molson Coors prepares to meet its 2025 sustainability goals – which include improving its energy efficiency by 20%, increasing its use of renewable energy and ensuring its packaging is 100% reusable , recyclable or compostable — increasing the efficiency of a facility as large as the Golden Brewery goes a long way, says Coors.

“Being a leader in sustainability gives us a competitive advantage in the beer market and in the job market,” he says. “We want people to look at us from a sustainability perspective and say, ‘This is a brand I want to support.'”