The thermal energy consumption of an existing brewery in producing 518 hectoliters of beer is 10,482 kW. In order to reduce the brewery's energy intensity, pinch methodology was applied to design a heat exchanger network (HEN) for maximum energy recovery. The effect of minimum temperature difference or ΔTmin on the minimum heating and cooling requirements, allocation of utility and feasible HEN designs was explored and studied. The existing hot and cold utilities of the brewery were considered with changes on the temperature inlet of the utilities to depend on the ΔTmin of 5°C, 15°C and 20°C. There are 120 and 52 possible configurations for above and below pinch, respectively. The feasible designs are then determined at different ΔTmin. The most number of feasible HEN configurations is at ΔTmin of 5°C where there are 11 feasible HENs below pinch and 13 above pinch. Generally, as ΔT min decreases the number of feasible HENs increases. The total annualized costs were compared for all feasible designs and the lowest of which was at ΔTmin of 5°C. At ΔTmin of 5°C, the energy demand for heating and cooling were both reduced by 1,355 kW which corresponds to a total of 25% energy savings. At ΔTmin of 15°C and 20°C, the potential energy savings were reduced to 17% and 13%, respectively.