by Eco-Friendly Beer Drinker | Apr 13, 2020 | Spent grains
NEWS LINK / (MARCH, 2020) — Farmer John Stahl used his leg as a fulcrum to swivel a 300-pound barrel of grain from his flatbed truck to a tractor bucket. “There’s a technique to moving these heavy barrels,” said Stahl, who’s handled more than 10 barrels of grain...
by Eco-Friendly Beer Drinker | Apr 13, 2020 | Wastewater
NEWS LINK / NEWPORT, RI (February, 2020) — When Brent Ryan and three of his college buddies opened Rhode Island’s first microbrewery in 1999, they didn’t give any thought to all the used water full of yeast, sugars and bits of hops that they’d be emptying into the...
by Eco-Friendly Beer Drinker | Apr 13, 2020 | Wastewater
CHARLTON — It’s a weekday morning in the dead of winter, but a long line of eager beer lovers is already waiting for the rustic Tree House brewery to open. Soon after the customers are allowed inside, they reemerge wheeling hand trucks stacked with cases of the beer...
by Eco-Friendly Beer Drinker | Apr 13, 2020 | Water conservation
STORY LINK / USA (January, 2020) — Water is both beer’s primary ingredient (on average, 90-95% of what’s in your glass) and its largest waste byproduct. And in the future, it may also become the beer industry’s greatest liability. According to the most...
by Eco-Friendly Beer Drinker | Apr 13, 2020 | CO2 recapture
NEWS LINK / Arkansas, U.S. (April, 2020) — Improved carbonation techniques from the Arkansas University System Division of Agriculture could pay bubbly dividends for craft beer brewers in Arkansas. Carbonation is a critical step in the beer brewing process, said...
