Journal of
Brewing and Distilling

  • Abbreviation: J. Brew. Distilling
  • Language: English
  • ISSN: 2141-2197
  • DOI: 10.5897/JBD
  • Start Year: 2010
  • Published Articles: 33

Full Length Research Paper

Investigating cleaning in place (CIP) chemical, water, and energy use: A comparative study of standard operating procedure (SOP) for UK North East microbreweries

Harry Laing
  • Harry Laing
  • School of Engineering, Merz Court, Newcastle University, Newcastle upon Tyne, NE1 7RU, UK.
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Steve Bull
  • Steve Bull
  • School of Engineering, Merz Court, Newcastle University, Newcastle upon Tyne, NE1 7RU, UK.
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Sharon Joyce
  • Sharon Joyce
  • School of Engineering, Merz Court, Newcastle University, Newcastle upon Tyne, NE1 7RU, UK.
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Chris O’Malley
  • Chris O’Malley
  • School of Engineering, Merz Court, Newcastle University, Newcastle upon Tyne, NE1 7RU, UK.
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  •  Received: 07 January 2021
  •  Accepted: 26 May 2021
  •  Published: 31 May 2021

How to cite this article

APA /
Laing, H., Bull, S., Joyce, S., & O’Malley, C. (2021). Investigating cleaning in place (CIP) chemical, water, and energy use: A comparative study of standard operating procedure (SOP) for UK North East microbreweries. Journal of Brewing and Distilling, 10(1), 17-28.
Chicago /
Harry Laing, Steve Bull, Sharon Joyce and Chris O’Malley. "Investigating cleaning in place (CIP) chemical, water, and energy use: A comparative study of standard operating procedure (SOP) for UK North East microbreweries." Journal of Brewing and Distilling 10, no. 1 (2021): 17-28.
MLA /
Harry Laing, et al. "Investigating cleaning in place (CIP) chemical, water, and energy use: A comparative study of standard operating procedure (SOP) for UK North East microbreweries." Journal of Brewing and Distilling 10.1 (2021): 17-28.
DOI /
https://doi.org/10.5897/JBD2021.0055
URL /
https://academicjournals.org/journal/JBD/article-abstract/FEC018767020

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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