Brewing industry is currently expanding in high rate.The rising cost of energy and rnenvironmental concerns have led the brewing industry to search for techniques of reducingrnenergy consumption in brewery operations. High energy costs and the need to reduce on CO2rnemissions have brought to the fore the importance of reduction of energy usage in beerrnproduction. It is important that brewing process be analyzed to identify and evaluaternopportunities for saving energy in specific process applications. In this study, pinch analysis wasrnapplied to a typical Ethiopian based large scale brewery( Meta Abo Brewery) to target for thernminimum energy requirements of the process. It presents a methodology aimed at investgatingrnthe energy recovery target for the brewery by applying thermal pinch analysis; and analyzedrnfour cases for different values of a design parameter which is minimum temeparture differencern(âˆ†Tmin). The different steps of the analysis are presented. Pinch analysis spreadsheet was usedrnfor the analysis. At the chosen minimum temperature differences with in the possible range of 0 -rn45 Â°C, the minimum cooling and heating utility requirements of the brewery were studied andrndetermined to be 1288.8 KW and 188.04 KW respectively and 805.19 KW of total heat recoveryrnby two separate routes is possible for case 1. It was observed that using the technique,rnsignificant amount of energy could be recovered through process to process heat exchange inrnall four cases eventhough the amount of maxiumim energy recovery decreases as the minimumrntemperature difference increases. Furthermore, the heat exchange network(HEN) for all cases isrndesigned. It is recommended that results from this study could be used in the design or retrofit ofrna heat exchanger network of the brewery for improved energy efficiency. Considerations canrnalso be made for various values of Î”Tmin with in the possible range so as to work on therneconomic analysis for capital and energy cost tradeoff.