The objective of the paper was to determine the increased heat consumption on the line of pouring beer into cans in 2010 in comparison to 2009 and reduction of the amount of heat consumption by this line to the level of 23.5 MJ∙hl-1 that is by 0.5 MJ∙hl-1. One of them were defaults of a tunnel pasteurizer, which caused the increase of heat consumption to the level of 18.2 MJ∙hl-1. Reduction of heat consumption by a pasteurizer by 2.2 MJ∙hl-1, that it to the level of 16 MJ∙hl-1 was assumed. For execution of the objective, the Total Productive Management system and Pareto analysis were applied. As a result of the changes, heat consumption by a pasteurizer was reduced to the assumed level which resulted in annual savings of production costs by approx. PLN 90 thousand and lowering a general index of heat consumption by a brewery by 0.8%.