By Guest Contributor on July 17, 2012
Many craft breweries are embracing environmentally-friendly practices, and several have gotten large enough to be able to spread the word about better production and agricultural practices while still staying small enough to practice what they preach.
By Becky Striepe on May 30, 2011
A New York brewery and cafe is growing lots of its own of food in a discarded keg container garden.
By Becky Striepe on October 27, 2010
Folks in Suffolk can feel extra good next time they pop into the pub for a pint. Waste from a local brewery as well as food waste from supermarkets, pubs, and hotels are helping produce clean energy.
By Becky Striepe on May 20, 2010
Americans consumer over 15 million gallons of beer each year. Some of that is draft beer, but even if draft sales accounted for half, that would be over 7 million gallons divvied up into individual bottles and cans. While part of that material is made using recycled content, we’re still talking a lot of raw materials. That’s where the growler comes in.
By Becky Striepe on March 15, 2010
Imagine if we picked sustainably-produced beer and whiskey over the conventional stuff? We’ve got some drink suggestions and a list of organic stouts to help you do just that!