The most accurate formal response is that there is no specific type of water suitable for every beer style. The characteristics of water that need to be evaluated for a specific beer style include total dissolved solids at 180°C, which give us an idea of the overall mineral content, and the ionic composition (primarily but not exclusively carbonates, chlorides, sulfites, calcium, magnesium). Since not all waters are the same, breweries equip themselves with softening systems, reverse osmosis, and/or ion exchange resins to modify its composition according to production needs.

The main environmental impacts of beer production are related to water consumption, wastewater production, and solid waste production (spent grains). Regarding water consumption, it's important to note that producing one liter of beer requires between 3 to 6 liters of water (including not only the water used directly in production but also the one for cleaning, heating, and cooling operations). This high consumption corresponds to a proportional amount of wastewater that must be treated before disposal. The solid residues (spent grains) are actually a byproduct that is currently mostly reused in animal feed (mainly for cattle and poultry), but due to its richness in proteins and fibers, it can be properly processed into flour with high nutraceutical content. This transforms the byproduct from a problem to be solved into an economic opportunity.

In making biscuits with spent grains, one can refer to a classic recipe for shortcrust pastry (soft wheat flour, raw cane sugar or honey, extra-virgin olive oil, eggs, baking powder, various flavors), where up to 40% of the wheat flour can be replaced with spent grain flour. Usable flavors include cinnamon, vanilla, citrus flavor, etc. Baking times depend on the thickness of the shapes (190°C for a time ranging from 15 to 30 minutes).

Since it is a substrate rich in nutrients, the answer is definitely yes. Wet spent grains can be used by mixing them with straw.

Within scientific research, it is highly desirable to test raw materials whose use has been unexplored or carried out marginally so far. Several scientific articles can be found evaluating the suitability of hop substitutes. However, to move from laboratory experimentation to brewing for commercialization, it is necessary to delve into aspects related to product quality, safety, and shelf life. Hops not only have bitterness but also act as antimicrobial and antioxidant agents. Furthermore, according to Law 1354 of 1962, the designation "beer" is reserved for the product obtained by the alcoholic fermentation ...... of a wort prepared from malt, even roasted, barley or wheat or their mixtures and water, bittered with hops or their derivatives or both. This implies that the use of ingredients other than those allowed may not qualify the drink containing them to be called 'beer'.

Life Cycle Assessment (LCA) is a methodology used to analyse and quantify the environmental impact of a product (but also of a process or service), primarily for the purpose of comparing different alternatives. It requires the estimation of the total resource consumption and emissions generated throughout all phases of the life cycle, from raw material extraction to production, use and disposal.

However, each LCA can define the boundaries of the system under study. The one conducted for beer within the Be^2r Project adopts a cradle-to-gate approach, i.e. the analysis was limited to the cultivation of cereals and hops, the malting of barley and the production of beer, including the transport of raw materials to the place of production and the energy needs in the field and in the brewery. On the other hand, the activities of transporting the finished product and home storage (which, being specific to the individual user, do not allow for an adequate generalisation) were excluded, as well as the production and disposal of packaging, home-work journeys of personnel, the production of machinery, etc., which were also outside the scope of the project.

1 hl of finished product was assumed as the functional unit, while the environmental impact of the phases examined was evaluated in relation to several categories, including the contribution to global warming, ozonation, depletion of water resources, fossil fuel resources, and other non-renewable elements; for each an appropriate unit of measurement was considered, in accordance with ISO 1404x standards. For example, for global warming, the CO2 equivalent was adopted so as to express the impact due to the emitted quantities of each greenhouse gas in terms of the quantity of CO2 capable of generating the same impact.

The results of the LCA study expressly refer to assumptions, e.g. on the locations of the farms and the brewery, the particular agronomic techniques and field treatments carried out (in a specific season chosen as a reference) and the brewing process adopted. In fact, the aim was not to provide an absolute estimate of the environmental impact associated with beer production, but to compare the agronomic and brewing alternatives included in the study in order to quantify this impact with respect to the baseline scenario. Please refer to the project documentation for the detailed analysis.

Life Cycle Assessment (LCA) is a methodology used to analyse and quantify the environmental impact of a product, process or service. Primarily, the purpose of LCA is to compare different scenarios, i.e. two or more alternatives differentiated by the materials used, the production processes adopted, the methods of use and enjoyment, etc., and thus guide the decision-making process, with a view to sustainable innovation.

The methodology requires the estimation of the overall resource consumption and emissions generated throughout all phases of the life cycle, from raw material extraction to production, use and disposal. However, each LCA analysis can define the boundaries of the system considered according to the purpose of the study conducted, and exclude, for example, those phases that are identical in all scenarios examined.
Specifically, in the Be^2r project, which aimed to study specific agronomic and brewing techniques, it was decided to limit the assessment to the field (cultivation of cereals and hops) and brewery (supply of raw materials and brewing process) phases, with their respective energy requirements, and to exclude the subsequent phases (transport from the brewery to the end consumer, refrigeration and disposal).

The results of the LCA analyses are explicitly related to the assumptions; for example, for this project, to the assumptions on the specific farm and brewery locations, the specific agronomic techniques and field treatments carried out (in a given season chosen as a reference), and the brewing process adopted. The aim of the Be^2r project was not to provide an absolute estimate of the environmental impact associated with beer production, but to compare the agronomic and brewing alternatives included in the study in order to quantify this impact with respect to the baseline scenario.

In accordance with the standards of the ISO 1404x series, which regulates product life cycle assessment, for each raw material use, each activity and each emission, the environmental impact was expressed in relation to several categories, including contribution to global warming, ozonation, depletion of water resources, fossil fuel resources, and other non-renewable elements, each expressed with an appropriate unit of measurement. For global warming, the unit of measurement adopted was the kg of CO2 equivalent (i.e. the emitted quantities of each greenhouse gas were converted into the corresponding quantities of carbon dioxide with the same impact on global warming). Usually this measure is called the carbon footprint.

The LCA, however, does not limit itself to estimating the carbon footprint alone, but examines additional categories with a similar methodology. For example, photochemical oxidation (photochemical smog) was assessed in terms of kg of Non-Methane Volatile Organic Compounds (NMVOCs), which means that all emitted substances are converted to a standard unit based on their relative contribution to photochemical smog formation.

By assessing a product's environmental impact taking into account a broad spectrum of analysis dimensions, LCA is generally considered a more comprehensive and detailed environmental assessment tool than carbon footprint estimation alone.

The marketing implications of the Be^2R project are manifold and mainly relate to the possibility of diversifying the end product, beer, in a highly competitive market, characterised by the presence of both industrial and craft products.
highly competitive market, characterised by the presence of both industrial and artisanal products. It is important to consider that beer is not a traditional beverage in Italy and, consequently, mainly interests a young public. However, over a decade, a gradual growth in consumption has been observed from the 25-34 age group towards the 35-44 age group. This phenomenon highlights a shift towards a more experienced consumer who is more attentive to the various quality attributes of the product.

Consequently, there is a good basis for a product differentiation strategy. National studies have identified three main categories for quality attributes of agri-food products: territorial identity, environmental sustainability and human health. The innovations explored in the Be^2R project certainly fall into the first two categories. In particular, the adoption of traditional Apulian cereal varieties strengthens the product's link with the territory, allowing a product such as beer to be characterised with an ‘Apulian’ identity. From a marketing point of view, this represents an element of great relevance, especially considering the growing value of the ‘Puglia’ brand for the region's tourist attractiveness, which contributes to reinforcing its positive image in the collective imagination.

The aspect of environmental sustainability can be developed on two fronts: the use of traditional local varieties, which contributes to the protection of biodiversity, and the reduction of environmental impact through the reuse and re-use of by-products. Both of these elements can be integrated in the development of communication strategies aimed at the consumer. Although certification represents an immediate action, it must be considered that, with rather high costs, market margins may be limited, especially given the small production size of craft breweries compared to industrial breweries. Alternatively, a communication strategy based on storytelling could be adopted, which is particularly suitable for small companies. This strategy would enable them to differentiate themselves and move towards a product with a slightly higher price range than alternative industrial products.

In Apulia, the brewing chain is based on collaborative relationships between farmers, maltsters, breweries and distributors. Farmers supply barley and other cereals, often exploiting local varieties. The malt houses transform the raw material into malt, guaranteeing quality and traceability. Breweries, whether craft or industrial, work closely with producers to create distinctive beers, while distributors take care of logistics and promotion. A crucial point is the coordination between the actors to optimise the supply chain, increasing sustainability and local added value.