The Greening of Breweries BY DAVID NUTTALL
“Adopt, adapt, improve” Slogan of the Round Table 42 Culinaire | July/August 2020
T
o say the least, 2020 has been a challenging year for all segments of Alberta’s economy. From fluctuating oil prices to a global pandemic, this year has probably forced more companies into survival mode than any previous year in this province’s existence. When it comes to breweries, adapting is something practically inbred, given the vacillating nature of the industry. The liquor business has always thrived on changing consumer appetites. Not only do product lines
Theoretically Brewing
come and go, but ingredients fluctuate, packaging evolves, and technological requirements constantly need to be addressed. Craft brewing is probably one of the most responsive industries to evolving technologies and consumer demands, given their smaller scale and that much of their product takes only a few weeks to produce. However, they do operate with far less capital than many companies, which requires more creative solutions for any adaptations. Historically, breweries have tried to maintain as “green” an operation as
