In terms of quantity water is the predominant raw material in brewing. Globally supply is increasingly scarce and breweries are under pressure to reduce their water usage. Using examples from company reports or publications, give details of the typical levels of water use per hectolitre of beer produced, and outline the targets that have been set regarding reducing consumption. Discuss the main methods that can be implemented to reduce water use.
Word limit guideline for assignment: 2,500 (not including diagrams/tables).
Please ensure that all information sources are correctly referenced.