Brew Facts Share some of these facts with a buddy over a couple of cold ones. Organic of course and help us spread the word.
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Not only are the endangered wild salmon of Yakima Valley poisoned by artificial fertilizers and pesticides, but birds are as well. Over 670 million birds are exposed to pesticides used in farming annually, 10% of these birds die as a result. Drink an organic brew and you can save a bird or two, or maybe even a bird.
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• 5.9 is the average percent of alcohol volume in the world. • 4 is the number of solar powered breweries in the U.S. • 25,000,000 dollars in sale from organic beer in 2007. • 1978 is the year Jimmy Carter made home brewing legal. • 13 is the rank of the U.S. in annual per capita beer consumption. • 85 percent of all alcohol consumed by the gallon in U.S. is beer. • 2 is the number of organic beers made by Anheuser Busch, the largest brewery in the U.S. • 7 pounds is the carbon footprint of a 6 pack of beer, 5 pounds heavier than the actual 6 pack itself.
Brew History After more than a thousand years of traditional brewing, the ingredients used to create high-quality beer remain relatively simple: • water • hops • malted barley • yeast Replace barley with wheat and you get Hefeweizen, or “white” (wit) beers. Also, keep in mind that national, corporate brands like Budweiser, Coors, and Miller use adjuncts like corn and rice, resulting in light-colored, watery beers with a lower alcohol content and little taste. What’s Brewing Fortunately, America’s once proud tradition of regional and local breweries has been experiencing a major renaissance, which means you can easily find a favorite beer that’s brewed close to home, including often an organic brand. Organic beers fall under the same rules that govern organic food production, so any sixpack bearing the familiar USDA seal signifies that the brew is made of organic hops and grain. However, owing to smaller consumer demand for organic beers, the hops and barley used may have been imported from New Zealand, Germany, or elsewhere overseas, resulting in a somewhat less “local” libation.
The Problem Conventional cultivation of hops often includes a heavy reliance on synthetic fertilizers and high levels of fungicides because of the plant’s susceptibility to downy mildew. More than 70 percent of U.S. hops are grown in Washington’s Yakima Valley, an important watershed for endangered wild salmon, so reducing harmful chemical runoff is a worthwhile goal supported by your organic beer purchases.
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More than 70 percent of U.S. hops are grown in Washington’s Yakima Valley, an important watershed for endangered wild salmon..
Drink Responsibily Whether you imbibe locally, organically, or both, give thanks that conscientious consumers now have a choice that reflects their values. The microbrewery revolution that began in the 1980s, along with the success of organic foods, proves that when given an option, people will choose a unique, high-quality experience of food and drink that reflects the culture of where they live.
More Sustainble Brew Tactics Local beers also help improve your “food mileage,” since quaffing the output of your neighborhood microbrewery reduces the need for trucking heavy beer bottles and kegs. Many small breweries also make use of “growlers,” reusable glass jugs that can be filled up by loyal customers again and again, often at a more affordable price than six-packs. If you consistently drink beer at home, especially in a shared house with several roommates, consider buying or building your own “kegerator,” a customized fridge that keeps a barrel cold, with taps built in to dispense perfect pints. Using kegs saves money, and it also eliminates the need to manufacture and recycle a new glass bottle for every twelve ounces of beer. Creative, economical people should also try brewing their own beer or making their own wine or hard cider. It’s not as hard as you think, and there’s nothing more local!