Sierra Nevada Brewery Design Project
type: CreativeWork
description: The Sierra Nevada Brewery senior design group, throughout this semester, completed a capstone design project for ChE 482. The project encompassed design of two chemical processes, one to produce beer and another to process brewery waste. To fulfill this assignment, research and calculations were done on the unit operations necessary for brewery design and waste treatment. A full economic and profitability analysis was performed on both processes. Alternative cases for fermentation were considered. An analytical fermentation model was produced to show alcohol, sugar, and yeast concentration as a function of time. Brewing experiments were completed in the laboratory provided each week. Four different parameters were altered each experiment, and a total of 8 runs were accomplished. Six data points were generated per experiment by taking readings of specific gravity and pH throughout the fermentation. A budget of $1000 was followed, which included two trips to Sierra Nevada Brewery in Chico, CA. Some team members were able to compete in region wide entrepreneurship competitions. The Sierra Nevada Brewery senior design group got second place in the AIChE Western Regional Poster Competition, and the FLoW team was a finalist in the FLoW Competition and the Sontag Competition
abstract: The Sierra Nevada Brewery senior design group, throughout this semester, completed a capstone design project for ChE 482. The project encompassed design of two chemical processes, one to produce beer and another to process brewery waste. To fulfill this assignment, research and calculations were done on the unit operations necessary for brewery design and waste treatment. A full economic and profitability analysis was performed on both processes. Alternative cases for fermentation were considered. An analytical fermentation model was produced to show alcohol, sugar, and yeast concentration as a function of time. Brewing experiments were completed in the laboratory provided each week. Four different parameters were altered each experiment, and a total of 8 runs were accomplished. Six data points were generated per experiment by taking readings of specific gravity and pH throughout the fermentation. A budget of $1000 was followed, which included two trips to Sierra Nevada Brewery in Chico, CA. Some team members were able to compete in region wide entrepreneurship competitions. The Sierra Nevada Brewery senior design group got second place in the AIChE Western Regional Poster Competition, and the FLoW team was a finalist in the FLoW Competition and the Sontag Competition
author: Vonnahme, Morgan
author: Karmiol, Zachary
author: Moakler, Bradley
author: Moore, Chris
author: Orr, Brannon
author: Plank, Kelsey
author: Rosen, Arianna
language: en_US
date published: 2012
date modified: 2026-07-27T21:45:45Z
provider: University of Nevada - Reno
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: University of Nevada, Reno

PropertyValue
property ID: Handle
value: http://hdl.handle.net/11714/359