Green

Fresh-hopped beers are becoming an increasingly viable option for breweries located far from harvest. Here are lessons from some wet-hop veterans on using the fresh, the green, and the unkilned.

Brewers are dumping their blow-off buckets and reusing precious carbon dioxide rather than releasing it into the atmosphere. The benefits include cost savings, reducing greenhouse emissions—and, some say, better beer.

Environmental sustainability initiatives used to be novel, but now they are becoming the cost of doing business. What’s more, the next generation of beer drinkers is likely to demand more.

After initially underestimating the challenge of brewing hard seltzer as well as its sales potential, Evan Price and his team at Green Cheek are taking the Le Squawk brand in new and more flavorful directions.

Collaborators on a storage-and-shipping experiment report that a special produce container preserved fresh, unprocessed hops for six weeks—and it may work for longer.

Deep roots in the community and wide-open doors were in the schematics of Green Bench Brewing of St. Petersburg, Florida, from the start. Since then, head brewer and co-owner Khris Johnson has shepherded the brewery from strength to strength.

Breweries around the country are implementing programs, technology, and initiatives that aim to make their businesses more sustainable and to have a positive environmental impact.