The New Brewer January/February 2020
January/February

Sustainability Issue

For the January/February 2020 The New Brewer, we present our Sustainability issue. Sustainability has been on the minds of craft brewers since the earliest days of the industry, even before the term was integrated into common discourse. From conserving water to carefully managing wastewater to finding inventive uses for spent grains, this issue takes a look at how your brewery can strive to minimize its impact on the environment.

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About The New Brewer

Cover Story

Sustainability Issue

How to Become a Sustainability Champion

How to Become a Sustainability Champion

Getting a brewery sustainability program off the ground doesn’t have to be a major time commitment. Assembling a rag-tag “green team” is a great place to start.

Sustainability Issue

Featured Stories

The New Brewer: Sustainability Issue

Water

Breweries who have not successfully implemented a water conservation plan can be expected to use upwards of 10 gallons of water to produce 1 gallon of beer.

The New Brewer: Sustainability Issue

Wastewater

Most craft brewery wastewater solutions will require a partnership with the local municipal water treatment facility. Here’s how to navigate this crucial relationship.

The New Brewer: Sustainability Issue

Beyond the Barnyard

Brewers’ spent grain is being used to not only help grow crops and livestock, but to feed the hungry, generate energy, and spin off ancillary businesses.

The New Brewer: Sustainability Issue

Beyond Metrics

A growing number of breweries who are fully committed to the triple bottom line are taking the next step and becoming Certified B Corporations.

The New Brewer: Sustainability Issue

Good Bines

With an increasing focus on sustainability, best practices, and good agricultural practices, Hop Growers of America has launched a new program to assist with grower education.

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