Independent Brewers Association

JAMIE COOK, PRESIDENT

Brewing beer is, by its nature, a resource-intensive process. It takes a fair amount of raw material (water, grain, aluminium, glass) to create the beer that ultimately lands in the consumer’s hands.

This means, however, that the brewing industry is uniquely positioned to make significant changes and implement sustainable practices that drastically reduce its environmental footprint.

The independent brewing industry is at the forefront of innovation – not just in beer, but in sustainable practices. Here are just some of the ways in which the independent brewing industry is reducing its impact on the environment and developing earth-friendly practices.

BREWING WITH SUNSHINE

Helios Brewing Company was named after the sun god in Greek mythology. This is fitting, considering that the sun powers most of what they do. Helios is fitted with 59 x 335 w photovoltaic solar panels, which harness the Queensland sun to both produce power and heat water.

Helios uses the sun’s thermal energy in the brewing process itself, pumping cold water through evacuated tube collectors on the brewery roof and heating it to over 90 degrees for the boil.

WASTE NOT, WANT NOT

Depending on style, brewers use malted cereal grain such as barley or wheat to produce the mash. Spent grain is therefore a natural by-product of the brewing process. Rather than discarding this waste, many brewers have taken to recycling and repurposing the spent grain.

The Illawarra Brewing Company worked alongside other brewers around the region to donate their spent grain to drought-afflicted farms in the area. As feed grass dried and the price of hay bales rose, donating the spent grain not only recycled the brewery waste back into the food chain, but it also supported the Australian agricultural industry and a community in need.

Depending on style, brewers use malted cereal grain such as barley or wheat to produce the mash. Spent grain is therefore a natural by-product of the brewing process. Rather than discarding this waste, many brewers have taken to recycling and repurposing the spent grain.

GOING LOCAL.

The growing consumer demand for locally produced beer has allowed brewers to thrive just by supplying beer to their local communities. In fact, over two thirds of our members serve beer directly from their premises, reducing fossil fuel emissions associated with transporting packaged beer.

Bright Brewery takes this concept to new heights, literally. Their water is sourced from the Ovens River, which flows down the mountains and past the brewery, and they source 64% of their malt from Victoria. Furthermore, 80% of their beer is consumed on-site, drastically reducing the environmental impact of transporting the beer.

GOING GREEN

These three examples are just some of the highlights of the innovative practices of the brewing industry. Driven by both consumer preferences and a genuine care for the environment, more and more brewers are developing ethical business practices and adopting a sustainable, locally-owned ethos.

While the Australian independent brewing industry is still maturing, its transformative potential and ability to innovate and explore sustainable practices cannot be underestimated.