I didn't see this posted yet. Interesting and thorough article on the impact of potential future water shortages on the brewing industry. http://www.cnbc.com/id/101004848
I think this will have a lot more to do with agricultural practices than practices in the brewery. Even the smaller breweries I've been in are very conscious of their water usage and save wherever they can. Even the article points to this, mentioning a 5/1 - 7/1 type ratio for a brewhouse, but more like 45/1 or even 115/1 when agricultural use is figured.
Old news (as to the linked article). The leaders in conservation are under 5 to 1. In the parched continent of Australia, there are breweries that are in the 2 to 3 ratio.
breweries are extremely water-intensive, from brewery operations, to growing the malts and hops. Much like wineries. It's just how it is-while some conservation measures can be put in place, not much overall can be done.
