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ingredients

Brew Local! Supporting Local Economies, Farms

Local” and “sustainable” are no longer trendsÑthey are societal shifts. Beer plays an increasingly important role in this evolution. This team will discuss these agents of change Read More

ingredients

Sustainability Manual, Part 2: Water/Wastewater

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

production

Natural Resource Management: A Team-Based

Speakers will outline the work of New Belgium Brewing employess to develop a cross-functional, team-oriented approach to manage day-to-day consumption of natural resources. Learn tips and ideas to create your own Natural Resource Management team. Read More

ingredients

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

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

brewing-supplies

Glass and Cans: A Moderated Discussion

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

Extended Producer Responsibility (EPR)

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

sustainability

Boulevard’s Waste Initiatives

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

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 81-90 of 96