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Sustainability

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BenchmarkingEnergyGreen BuildingSolid WasteWastewaterWater Usage

Forum Ambassador & Mentor Subcommittee

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.

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Displaying results 71-80 of 84
production
  1. Seminar

Extended Producer Responsibility (EPR)

Craft Brewers Conference 2013Washington, D.C.Speaker(s): Paul Gardner, Michael Washburn

This presentation highlights efforts by some beverage companies and nonprofits to increase recycling of consumer packaging using a market-based and industry-driven model. Read More

ingredients
  1. Seminar

High Rate Anaerobic Digester Systems for Brewery Wastewater Treatment and Electricity Generation: System Benefits, Engineering Design Factors, Start-up and Initial Performance Data

Craft Brewers Conference 2013Washington, D.C.Speaker(s): Manaf Farhan, Jim Kuhr

This seminar focuses on the anaerobic fluidized bed digester system recently installed in The Matt Brewing Co.’s Utica brewery. The seminar discusses the technology selection process, system benefits, pertinent design factors, as well as the construction planning, installation, startup and …Read More

ingredients
  1. Seminar

Hop Quality Group Update

Craft Brewers Conference 2013Washington, D.C.Speaker(s): John Mallett

The Hop Quality Group presents some of the recent findings and provides an on-the-ground update on the changes occurring with hops for craft brewers. Read More

brewing-supplies
  1. Seminar

Glass and Cans: A Moderated Discussion

Craft Brewers Conference 2013Washington, D.C.Speaker(s): Brendan Koerner, Bjoern Kulmann, Additional Panelist TBD

Wired contributing editor and Slate and New York Times columnist Brendan Koerner moderates a debate between beer can and glass bottle suppliers as they discuss the benefits of each package type and are challenged on perceived drawbacks. Read More

sustainability
  1. Seminar

Sustainability Manual, Part 1

Craft Brewers Conference 2013Washington, D.C.Speaker(s): Chris Swersey, Larry Horwitz, Cheri Chastain, John Stier

Chris Swersey moderates a panel of sustainability experts who will discuss key points from the sustainability manuals published by the Brewers Association in 2013. Read More

ingredients
  1. Seminar

Sustainability Manual, Part 2: Water/Wastewater

Craft Brewers Conference 2013Washington, D.C.Speaker(s): Chris Swersey, Larry Horwitz, Cheri Chastain, John Stier, Karen Hobbs

A continuation of the discussion of key points from the Brewers Association sustainability manuals and including information on the Clean Water Act, provided by Karen Hobbs of the National Resource Defence Council. Read More

ingredients
  1. Seminar

The Past, Present and Future of Malting Barley for Craft Brewers

Craft Brewers Conference 2013Washington, D.C.Speaker(s): Richard Horsley, Paul Schwarz

Craft brewers are seeking out organic malt, malts produced with fewer water and fertilizer inputs, locally produced malts and those with distinctive flavors. Speakers describe the basics of barley growing practices and variety development past, present and future, along with …Read More

sustainability
  1. Seminar

Boulevard’s Waste Initiatives

Craft Brewers Conference 2012San Diego, CaliforniaSpeaker(s): Jeff Krum & Steve Mills, Boulevard Brewing Co.

Jeff and Steve will share some of the successful projects that they have helped develop at Boulevard Brewing Co. The seminar will look at how employee development, an entirely new company and throwing away its dumpster improved the regional brewerÕs …Read More

Industry Updates

Sustainable Uses of Spent Grain

CraftBeer.com – Spent grain, the leftover malt and adjuncts after the mash has extracted most of the sugars, proteins, and nutrients, can constitute as much as 85 percent of a brewery’s total by-product. Author Kay Witkiewicz uncovers craft breweries all …Read More

Displaying results 71-80 of 84