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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.
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
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
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
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
Brewery planning offers opportunities to explore prospective decisions in equipping the brewery. Using tools such as ROI and Life Cycle Cost Analyses to evaluate options, viable options are compared and choices are supported. Clarity can be brought to possibilities that …Read More
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
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
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
Despite significant improvement over the last 20 years, water consumption and wastewater disposal remain environmental and economic hurdles. Learn about effective water and wastewater management solutions in the craft brewers segment, regardless of location, operational size or current initiatives.Read More
Learn best practices for energy efficiency and conservation that can easily be incorporated into daily brewery operations, as well as solutions that reach beyond greehouse gas reduction and lead to operating cost reductions, additional sources of income and new community initiatives.Read More
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