25/09/2026
We are thrilled to announce that we will be hosting an evening talk by Jaime Jurado, coming back to UCL for the 6th time!
Seminar talk:
“Heat and Refrigeration loads for craft breweries and pragmatic opportunities to reduce those energy inputs” 🍺
📅 Date: Thursday, 1st of October
🕕 Time: 6 PM
📍 Location: 309 Roberts Building
The seminar will run from 6:00–7:00 PM, followed by an opportunity to continue the discussion and socialise in the common room.
Snacks and drinks will be provided!
Please RSVP if you plan to attend, so we can make sure we have enough refreshments for everyone.
We look forward to seeing you there!
ABSTRACT: Every brewery consumes steam and deploys refrigerants in brewing and packaging operations. A model 100,000 hL brewery is the basis for calculations concerning heat and refrigeration loads and subsequent discussion of various means to reduce these key energy requirements, and nonlinear scale-down of the data (for smaller breweries) is shared. Sample calculations will be presented, with a comparison against AI modeling is presented. The results of our computations help us address the never-ending challenge of reducing energy requirements at the scale of craft brewing.
ABOUT THE SPEAKER: After his chemical engineering undergraduate degree, Jaime studied brewing formally in Bavaria then worked as a brewery engineer in large breweries in London and Kilkenny before returning to the USA to serve as Master Brewer at a large, regional brewery while progressing his MSc and Thesis in electrical engineering in the evenings. He returned to Britain as an engineer at what was at the time the largest brewery in the UK and after two years he reduced his work schedule to part-time once he started his Ph.D. research and study on ultra- and microfiltration phenomena in medical engineering application. His brewing (and distilling) adventures would resume in India, Canada, Jamaica and in the USA, and he took a break from his career at Director-level, COO and Vice President, to serve as Plant Superintendent at one of the world's largest chocolate factories for 15 months.
