Bearded Brewing has started an interview series with organic brewers. He recently talked with Daniel of Bison Brewing Company, whose fine beers can be purchased at Ted’s Montana Grill, among other places, here in Atlanta. I encourage you to read the entire article, but here’s my favorite question/answer tandom:
What are some things you do at your brewery to be sustainable or minimize your environmental impact?
- Every beer I make is certified organic and sports the nifty USDA logo. Every other ?organic? brewer that I know of ALSO brews non-organically because of convenience. My conviction is to go as far as possible.
- Paperless office (I bought Adobe Professional to jockey documents on my laptop?.well worth the price).
- Home office (short commute).
- Instead of buying and building a resource intensive new brewery, I recently did a brewery co-op with a brewery. My idea is that it is more green to use an existing brewery and bring it closer to full capacity and optimal efficiency than to start a second, private location. It is like a newspaper printing press which can print many different newspapers using the same equipment and people, but the Bison beers has its own exclusive ?editor? and ?sales and marketing? staff and distribution network?.just like a different newspaper editorial board?..
- Bought a VW Jetta TDI from Detroit so I could run biodiesel during my sales calls (and personal life).
- Sold my old Isuzu Box Truck which was terrible on fuel efficiency. Now I rent a diesel truck about once per week (not biodiesel, but better mileage).
- I use recycled paperboard and soy based ink for all my 6-pack carriers?..BTW, recycled cardboard boxes are the norm, so I can?t really take any credit for that.
Also, some general good advice from Daniel: “Brewing is 80% cleaning, 10% fermentation temperature control, and 10% recipe?..sometimes homebrewers mix that up.”