Future of breweries: interplay of tradition and new technology - Jessika De Clippeleer

Healthy and responsible drinking determines our beer consumption in 2050.

Jessika De Clippeleer

Tobacco is marginal, but sugar and soft drinks are also under discussion.

The government has introduced additional taxes on unhealthy food and drinks. These also extend to alcohol, in addition to the old taxes and excise duties on beer, wine and spirits.

Responsibly and in moderation

Consumers enjoy themselves, but responsibly and in moderation. The beverage industry is responding to this.

Consumers still like to drink a beer, but the choice is wide: from traditional beers to organic, seasonal beers, sour beers, functional (adapted to personal needs) beers, kombucha, water kefir, and infused low and non-alcoholic fermented and non-fermented drinks.

The range of beers and fermented drinks that are lower or completely free of alcohol has strongly increased, without compromising on flavour and quality.

A whole new hops world has opened up. There are also new flavours and experiences with cannabis.

Local traditions provide inspiration for new raw materials. Cereals and hops have been made drought resistant through further breeding. Genetically modified yeasts have been accepted for beers and fermented drinks.

Nano brewing (according to the "Nespresso" principle) has a place in households. The massive explosion in microbiome research has led to further innovation insights for the brewing and beverage industry, including personalised beers and beverages.

Climate and environmentally friendly

The production process is climate and environmentally friendly.

The beer production runs on 100% renewable energy and is completely CO2 neutral.

Energy consumption has been reduced and all waste flows are returned to the circular economy.

Water consumption in the breweries has been reduced to the limit and effluent flows are fully purified for reuse so that breweries can provide for their own water consumption.


The packaging is also different.

Alternatives have been developed for plastics and other (design) materials based on waste residues obtained during the beer production processes (residues of barley or other cereals, hops and yeast).

Packaging is fully recyclable, without the use of glass, cardboard, paper or plastic. There is collaboration with local artists for personalised packaging or limited-edition packaging. 

The future of beer is a combination of industry, economics and the insights that we help create at our own faculty.