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Environmental stewardship is a top priority for both craft brewers and craft beer enthusiasts. Maintaining a healthy balance between stewardship, social enrichment, and economic vitality is important to the future success of craft brewing. Through the benchmarking work and sustainability manuals, the Brewers Association and its sustainability subcommittee encourages conscientious brewing practices that will ensure the long-term success of the craft beer industry.
From farm to kettle, best practices programs provide a framework to ensure consistent standards and traceability to deliver reliable, premium quality hops to brewers. Excellent third-party audited programs are available to growers in the Pacific Northwest, but expansion of hop …Read More
In 2016, the Brewers Association provided $280,000 in competitive grant support for 13 barley- and hop-related research projects. Several of these researchers will present their findings during the Craft Brewers Conference. Learn about cutting-edge discoveries that will benefit your business …Read More
Craft brewing seems to be in a perpetual state of construction these days as new breweries are established and bottlenecks in existing breweries are eased. Incorporating efficiency and intelligence into the design and construction process will reduce long-term operating expenses …Read More
Confused about wastewater from your brewery and what to do with it? This talk will describe the situation from a municipal, environmental, and business owner perspective. The presentation will also cover design, equipment, layout, and forecasting methods for brewers who …Read More
Did you know containers like glass bottles and aluminum cans contribute to roughly 40% of the greenhouse gas emissions throughout the lifecycle of a packaged beer? And that the recycled content of our containers is typically less than half of …Read More
Take an advanced look at craft brewery wastewater management and gain knowledge to help develop your brewery form an effective partnership with local wastewater treatment facilities.Read More
Learn how the BA collects and compiles data for the annual Sustainability Benchmarking Report, and how the Sustainability Benchmarking Tools are used.Read More
By Douglass Miller At the Menus of Change conference hosted by the Culinary Institute of America (CIA) in June, CIA chef George Shannon, CIA head brewer Hutch Kugeman, and I spoke on the usage of spent grain in food products. The CIA has …Read More
Don’t leave money on the table! This seminar is focused on the small things that are greater than their sum when it comes to brewing sustainably, running a restaurant sustainably, and thus keeping the business sustainable. Read More
Each brewery faces its unique challenges. In this seminar, listen to stories of how these brewers overcame challenges with varied approaches to sustainability. This seminar will also provide the opportunity to problem-solve some of your own challenges. Read More
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