| Value |
Definition |
Source |
| Barrels Per Year |
The unit of volume produced annually. |
Brewers Association |
| Fermentation Tanks |
The total fermentation tanks the customer has in their production facility. |
Customer benchmark study performed by Katherine Shayne, Sustainability Expert, and Professor of Environmental Engineering, UGA. |
| Ingredient Savings |
The cost of all ingredients (malt, hops, wheat, carapils, sugar, spices etc) that customer will save annually when customer uses BrewMonitor for all fermentations. |
Customer benchmark study performed by Katherine Shayne, Sustainability Expert, and Professor of Environmental Engineering, UGA. |
| Labor Savings |
The aggregate labor costs that customer will save annually when customer uses BrewMonitor for all fermentations. |
Customer benchmark study performed by Katherine Shayne, Sustainability Expert, and Professor of Environmental Engineering, UGA. |
| Pounds Of Ingredients Saved |
The weight of all ingredients, excluding water, that customer will save annually when the customer uses BrewMonitor for all fermentations. |
Customer benchmark study performed by Katherine Shayne, Sustainability Expert, and Professor of Environmental Engineering, UGA. |
| Kwh Of Energy |
The Kwh of energy saved annually by decreasing Ingredients usage through efficiency increases when the customer uses BrewMonitor for all fermentations. |
Customer benchmark study performed by Katherine Shayne, Sustainability Expert, and Professor of Environmental Engineering, UGA and includes data from Brewers Association 2020 Sustainability Benchmark Study. |
| Tons Of Co2 |
The Tons of CO2 saved annually by decreasing Ingredients usage through efficiency increase when the customer uses BrewMonitor for all fermentations. |
Customer benchmark study performed by Katherine Shayne, Sustainability Expert, and Professor of Environmental Engineering, UGA and includes data from Brewers Association 2020 Sustainability Benchmark Study. |
| Acres Of Forest Capturing Co2 |
Acres of Forest Capturing CO2 is the acres of trees that would be needed to offset the Tons of CO2 avoided when the customer uses BrewMonitor for all fermentations. |
Customer benchmark study performed by Katherine Shayne, Sustainability Expert, and Professor of Environmental Engineering, UGA. |
| Miles Not Driven |
Miles Not Driven is the number of miles that automobiles would need to be reduced to offset the Tons of CO2 avoided when the customer uses BrewMonitor for all fermentations. |
Customer benchmark study performed by Katherine Shayne, Sustainability Expert, and Professor of Environmental Engineering, UGA. |
| Cellphones Charged |
The number of cellphones charges that would create the equivalent Tons of CO2 avoided when the customer uses BrewMonitor for all fermentations. |
Customer benchmark study performed by Katherine Shayne, Sustainability Expert, and Professor of Environmental Engineering, UGA. |
| Estimated Efficiency Gain |
The efficiency gain in Ingredients used when the customer uses BrewMonitor for all fermentations. |
Customer benchmark study performed by Katherine Shayne, Sustainability Expert, and Professor of Environmental Engineering, UGA. |
| Estimated Lbs Of Ingredients Per Barrel |
The weight of all ingredients, excluding water, needed to make a 1 barrel/hectolitre. The ROI calculator uses an American IPA recipe for the default value. |
From an American IPA recipe found here See also the Ingredient Cost Table below. |
| Estimated Ingredients Cost Per Barrel |
The cost of all ingredients, excluding water needed to make 1 barrel of product. The ROI calculator uses an American IPA recipe as the default value. |
From an American IPA recipe found here See also the Ingredient Cost Table below. |
| Estimated Labor Cost Per Hour |
The average cost per labor hour is the hourly rate that breweries pay their production staff (brewers, cellarpersons, etc), including salary + payroll taxes + benefits. |
Brewers Association 2020 Human Resources Benchmark Study |
| Estimated Number Of Fermentations Per Month |
The number of fermentations per month, on average, the customer runs to produce their annual volume. |
Customer benchmark study performed by Katherine Shayne, Sustainability Expert, and Professor of Environmental Engineering, UGA. |
| Estimated Labor Hours Saved Per Fermentation |
The aggregate labor hours (time) that the customer spends manual sampling during each fermentation. |
Customer benchmark study performed by Katherine Shayne, Sustainability Expert, and Professor of Environmental Engineering, UGA. |
| Revenue Per ½ Barrel |
The average price that customer charges per ½ barrel/hectolitre |
Forbes - Money on Tap |
| Additional Tank Days Gained |
The number of Tank Days Gained when the customer uses BrewMonitor for all fermentations. |
Customer benchmark study performed by Katherine Shayne, Sustainability Expert, and Professor of Environmental Engineering, UGA. |
| Revenue Gained |
The potential revenue gain from using Tank Days Gained to produce more products. |
Customer benchmark study performed by Katherine Shayne, Sustainability Expert, and Professor of Environmental Engineering, UGA. |
| Gallons Of Water |
The gallons of water saved by increasing extract efficiency and eliminating mixing and/or bad batches when the customer uses BrewMonitor for all fermentations. |
Customer benchmark study performed by Katherine Shayne, Sustainability Expert, and Professor of Environmental Engineering, UGA. |
