Researcher
UX/UI Designer
Twelve months
The brewing industry has not really adjusted production techniques to tackle climate change environmental challenges. Thus, it is very important that existing and future breweries design their production techniques with the environment in mind. A sustainable business plan for Monkito Bru has been written, however, the branding, product design and user experience must be design to align with core values of the organisation.
Hand drawn sketches, Figma, Illustrator, Photoshop, CEO Audit (LCA).
The case study shows part of my MSc dissertation project while designing a sustainable business model for a nano-brewery. Executing user research techniques to validate market target assumptions and creating a brand that reflects the values of the organisation while satisfying the user needs.
Since 2019, at Monkito Bru and Bake, we have been making fabulous organic beer and bread with locally sourced, and sustainably grown ingredients.
Reducing water waste by incorporating old brewing techniques from the middle ages and accomplishing circularity by using the spent-grains, the by-product of our beer production, for making tasty and healthy upcycled food.
In the middle ages, water was not available on tap and had to be sourced from wells. Water had to be hauled up from the well and carried to the brewhouse in 16-17 litres buckets. This meant that wasteful cooling techniques could not be employed, and water wastage was avoided at all means. However, when industrialisation happened in the 19th century, beer production took a drastic twist from being homemade or micro brewed to a mass production industry.
The invention of the steam engine and the construction of the rail system made it possible for breweries to expand their production offering to a bigger radius. Modern cooling techniques were implemented into the process to make the product more consistent in flavour and to reduce the chances of beer spoilage. However, before industrialisation happened, with thorough hygiene and general good cleaning practices this wasteful step was not necessary.
Sustainably brewed craft beer made with locally sourced and organically grown ingredients
The largest amount of by-product produced in beer production is the wet spent grains. It represents 85% of the total by-product produced.
We have reduced its waste by drying and grinding them to make flour which can be used for multiple baking purposes. This flour is high in nutritional value and is considered a superfood.
20% Protein - 70% fibre
Vitamins: folic acid, niacin, biotin, thiamine, choline
Minerals: calcium, magnesium, phosphorus, sodium, Phenolic Acids - anticarcinogenic, anti-inflammatory
Responsive layouts - multiple breakpoints
