Fall is the favorite time of the year for many. The temperature is cool but (usually) not ice cold. The sun in the day and smell in the air is, well, earthy. One of the most popular rituals celebrated during this type of climate is, beer drinking. Celebrations like Oktoberfest, or spending time outdoors getting the house ready for winter, and even outdoor fairs have many people trying out 'craft' brews. Shown is a craft brew from Seattle. Brewing has become so popular, the term 'craft' brew was the term coined by Vince Cottone, to distinguish it as handcrafted, traditional, local beers. This connection to place has fostered the 'green' in it's makers, and now environmental awareness has become part of the process.
What makes craft beers a sustainable practice, is the ingredients are purchased locally, and sold locally, but even further, todays craft brewers use energy-efficient lighting and air compressors. They even recycle the wastewater. The labels are made of recycled paperboard. Full Sail, in Oregon even works a four-day work week for the benefit of their employees. Check out: BREWING
When discovering your own green business, take a look at what you can work and contribute locally and you might be pleasantly surprised at how much you love it, and how green you can take it!
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It doesn't get more organic
It doesn't get more organic than fresh beer ingredients. It's only natural that craft brewers would be focused on sustainable practices.
O dear, only more reason to
O dear, only more reason to drink beer! I love the idea of a crisp autumn evening in a golden red garden somewhere all wrapped up with a delicious beer in hand! Lovely.
green brewing
there's a great one in San Francisco called Elixir--here's a story on NPR (you can listen to the interview too). All kinds of great organic wines, beers and other emulsions:
http://www.npr.org/templates/story/story.php?storyId=89919588
- maxmsf
Green Brewing. Healthy Brewing!
In addition to using local, all organic barley malts and hops, it is also good to know that there are healthier ways of brewing than today's industry standards.
In the UK, there is a type of beer called "real ale", or cask ale. The chemistry behind real ale is that you want to keep the temperatures within the range so to not kill the yeasts and not denature the amylase enzymes. A living beer! No added CO2 (the live yeasts supply it), or refrigeration needed. The optimal serving temp: 53 degrees.
The healthiest beers, or ales as stated by CAMRA, are cloudy, unfiltered, unpasteurized, cool but not cold ales that still have the active yeasts and beta-glucans in suspension.
WIKI: beta-glucan. Reconsider the H1N1 vaccines, have an real ale instead!
Cheers!