#katie ramshaw

[disneyprincessconcertfans]

Benjamin Rauhala and Jeremy Jordan recently performed at the Theater Royal Drury Lane on London's West End. Photos/Videos weren't allowed for the most part, but these backstage photos (IG: @brauhala) are fabulous and have an excitement of their own. The last photo with Andy Mientus is sure to excite Smash fans like myself. He joined Jeremy on stage for a number from "Rent". Below is part of Ben's recent Instagram post in which he speaks about his experience in London.

REPOST: @brauhala (IG)

@brauhala: Did Judy know she was doing "Judy at Carnegie Hall" the magical night that it happened? Do we ever notice the histories of our lives being formed as they happened, or is it always in retrospect? I asked @jeremymjordan that before walking on stage for our second show at @thelaneldn. We've spent so long being the young people climbing our way up what if this is the peak, and this is the prime of our careers and we hadn't quite noticed yet? Then it was time to embrace every moment, because playing those two nights on the West End at the Theater Royal Drury Lane was unmistakably a career pinnacle, and the love we exchanged with those two sold-our crowds is a feeling I'll never forget, and getting to share it with your best friend? It's one of the greatest gifts I could be given.

[janedances]

WE cast change predictions?

Aragon: Danielle Fianmaya

Boleyn: Ebony Clarke

Seymour: Katie Ramshaw

Cleves: Chloe Pole

Howard: Jaina Brock Patel

Parr: Emilie Louise Israel

Aragon/Cleves: Honey Joseph

Boleyn/Howard: Hannah Lowther

Seymour/Parr: Anoushka Chadha

Super Swing: Laura Bird

Super Swing: Mathilda Bonnevier

Extra Predictions: Carly Dyer, Lydia Frazer, Catherine Cornwall, Bayley Hart, Chrissie Bhima, Fallon Mondlane, Bobbie Little, Georgia Iudica Davies, Vivian Panka, Viquichele Cross

[stephensdesk]

Burberry - ‘Open Spaces’

Agency & Production:               Riff Raff Films

Creative & Direction:                 Megaforce

Exec Producer/Owner:              Matthew Fone

Producer:                                 Cathy Hood

Production Manager:                 Laura Duffy

Production Assistants:               Laura Heilanen, Michelle Cheung

Choreographer:                        (La)Horde

Casting Director:                       Kharmel Cochrane Casting

Stylist:                                      Ana Steiner

Dop:                                         Justin Brown

Locations:                                 Carl Fairall, Salt Films

1st Ad:                                      Benji Edwards

Gaffer:                                      Craig Davis

Make-Up Artist:                         Gemma Smith-Edhouse

Hair Stylist:                               Hiroshi Matshushita

Camera:                                    Panavision

Stock:                                       Kodak

Film Processing:                        Cinelab

Editor:                                      Joe Guest

Edit House:                               Final Cut London

Post House:                              Moving Picture Company

2d Creative Director:                 Alex Lovejoy

Post Producer:                          Ryan Hancocks

Colourist:                                 Emiliano Serantoni

Sound Design:                           Sam Ashwell, 750mph

Tracking Vehicles:                     Bickers

Client:                                      Burberry

Chief Creative Officer:                               Riccardo Tisci

Vp Creative:                              Rachel Crowther

Senior Art Director:                   Al Watts

Assistant Art Director:                               Louis Gabriel

Assistant Art Director:                               Harry Brady

Lead Producer:                          Will Preston-George

Senior Producer:                       Asha Joneja

Production Coordinator:            Katie Wright

Production Assistant:                 Geneva Stalker

Director Of Styling:                    James Campbell

Stylist Assistant:                        Donnika Anderson

Stylist Assistant:                        Amy Louise Ryall

Junior Stylist:                            Thomas Ramshaw

Styling Assistant:                       Devonute Williams-Dyer

[wineanddinosaur]

First Came Better Beer. Now Craft Breweries Want to Be Better for the Planet

Great beer has always relied upon great water, from the extremely soft water in lager-loving Pilsen, Czech Republic, to the high-sulfate counts in IPA powerhouse Burton-on-Trent, England. Water was historically essential for transporting casks on barges and boats, and for cooling and cleaning.

Now, in the age of climate crisis, water’s role in craft beer is under increased scrutiny. Small breweries might make better beer, but large breweries are traditionally far more efficient with water usage — and are only getting better at pointing this out to sustainability-minded consumers. Industry giants like AB InBev, for example, issue press releases heralding water-to-beer consumption-production ratios as low as 3.2, which is less than half of what would have previously been considered good for a craft brewery.

As water usage becomes an increasingly urgent matter, small breweries around the world are working to improve their practices.

Much of the leadership on the issue has come from the Brewers Association, the U.S. trade group for craft breweries. In addition to publishing its own water usage and reduction handbook on its website, the Brewers Association has a sustainability mentor, John Stiers, who helps brewers figure out how to improve their water efficiency.

“The No. 1 place to look is cleaning,” Stiers says. “Cleaning in general is the biggest user of water in the brewery. If I walk into a brewery and the floors are wet and there’s a hose running, that’s not a good sign.”

One of the first steps brewers should take, Stiers says, is simply getting a benchmark for their brewery’s water use.

“They just need to take a year’s worth of water usage data, which they have anyway because they pay their bills, and compare it to how much beer they produce,” Stiers says. “If you don’t have a speedometer on your car, how do you know how fast you’re going? Once you collect your utility data, you can have incredible insight into those efficiencies.”

With an idea of where they stand, brewers can try to improve that ratio. One way to start is by double-checking they are accurately following the prescribed process for their clean-in-place (CIP) sanitation systems.

“A lot of brewers may have a spec to CIP for so many minutes, but they’re afraid of bacteria,” Stiers says. “So they say, ‘Oh, let’s just go for twice as long.’”

In Europe, Hamburg, Germany-based Brewtech helps breweries improve water efficiency, among other issues. Brewtech’s technical director Klaus Gollhofer says that while small breweries once considered it acceptable to use between eight and 10 barrels of water for every barrel of beer, the number should be somewhere between four and seven today. His tips include employee training, equipment maintenance, and making sure that the flow of fresh water stops when equipment stops, as well as considering longer brewing schedules with fewer breaks in production. “Try to brew for 24 hours over two to three days, instead of 12 to 16 hours over five days,” Gollhofer says.

In addition to simply using less water to begin with, breweries are finding innovative ways to reuse wastewater. Relatively clean water from the last rinse of the CIP system is saved and used for the first flush of the next clean-in-place cycle at many breweries, including the Czech Republic’s Samson, a small regional producer recently purchased by AB InBev.

“We have a ratio between three and four hectoliters of water to beer,” says Samson brewmaster Radim Lavička. “We have to save water.”

In Colorado, New Belgium saves the water that initially rinses the inside of its clean, new bottles when they come in, according to Katie Wallace, New Belgium’s director of social and environmental impact. The brewery later uses that water to wash the outside of its filled and capped bottles at the end of the packaging process.

“That saved us a million gallons a year,” Wallace says.

Another innovation at New Belgium includes using water treatment to create energy. “We treat our own process water on site, meaning the cleaning water, water from the packaging line and so forth,” Wallace says. “With anaerobic digestion, it creates a hot gas. It’s got a lot of methane in it. During peak hours we actually burn the biogas, and use that to offset our electricity.”

Innovation on multiple fronts seems common in the quest to improve water efficiency. According to Jamie Ramshaw, a former brewer who supervised water usage at several large U.K. breweries and who now works for the British malt manufacturer Simpsons, reducing and reusing water sometimes has its own complications. If wastewater is reduced but the organic waste from the brewery remains the same, that more concentrated waste can wreak havoc on local water treatment plants.

“I know of breweries who are out in villages, and they were just dumping their stuff, and the village water systems couldn’t handle it,” Ramshaw says. “The less liquor or water you’re putting down the drain, the more concentrated your effluent is, and high concentrations of organic material can mess with the local water treatment facilities.”

As a result, small breweries like California’s Bear Republic have installed centrifuges to remove yeast and other solids, thereby sending less organic matter into local treatment plants.

Even the design of new breweries — or a redesign during a renovation — can contribute to better water usage. Brewtech’s Klaus Gollhofer notes that designing shorter pipes between tanks can result in less water being used. Ramshaw says that many classic U.K. breweries were originally built with elements that discourage excess water use.

“You can actually design breweries to be drier,” Ramshaw says. “The microbrewery where I started out had wooden floors. If you look at Hook Norton, it’s got wooden floors, until you get to the cask racking part, that’s where it gets a bit dirty. You can’t spray everything down if it’s got wooden floors, because the water will just go straight through the floor.”

Changing the brewing process can also improve water usage, Ramshaw says, and mentions high-gravity brewing, a process that involves brewing at a higher initial strength and adjusting the beer after fermentation.

“If I brew a beer at 4 percent alcohol, I brew it once and clean it once,” Ramshaw says. “But if I brew the same beer at 6 percent and then dilute it down to 4 percent, I’ve made one and a half times the amount of beer, and used the same amount of water to clean it.”

Although high-gravity brewing is sometimes derided by consumer groups, it can make a big difference in overall water usage. If the choice in the future lies between high-gravity beer and no beer at all, most drinkers would presumably pick the former. Also on the table: brewing with pure, potable water reclaimed from sewage, an idea that is being promoted by the Pure Water Brewing Alliance.

For Stiers, the growing popularity of craft beer makes sustainable water practices all the more important today.

“It’s about changing the culture. It’s about getting employees engaged,” Stiers says. “If you’ve got a sector that is growing as fast as craft beer is in the U.S., you want to do it in the most responsible way possible.”

The article First Came Better Beer. Now Craft Breweries Want to Be Better for the Planet appeared first on VinePair.

source https://vinepair.com/articles/beer-sustainability-water-waste/

[agilenano]

Agilenano - News: First Came Better Beer. Now Craft Breweries Want to Be Better for the Planet

Great beer has always relied upon great water, from the extremely soft water in lager-loving Pilsen, Czech Republic, to the high-sulfate counts in IPA powerhouse Burton-on-Trent, England. Water was historically essential for transporting casks on barges and boats, and for cooling and cleaning.

Now, in the age of climate crisis, waters role in craft beer is under increased scrutiny. Small breweries might make better beer, but large breweries are traditionally far more efficient with water usage and are only getting better at pointing this out to sustainability-minded consumers. Industry giants like AB InBev, for example, issue press releases heralding water-to-beer consumption-production ratios as low as 3.2, which is less than half of what would have previously been considered good for a craft brewery.

As water usage becomes an increasingly urgent matter, small breweries around the world are working to improve their practices.

Much of the leadership on the issue has come from the Brewers Association, the U.S. trade group for craft breweries. In addition to publishing its own water usage and reduction handbook on its website, the Brewers Association has a sustainability mentor, John Stiers, who helps brewers figure out how to improve their water efficiency.

The No. 1 place to look is cleaning, Stiers says. Cleaning in general is the biggest user of water in the brewery. If I walk into a brewery and the floors are wet and theres a hose running, thats not a good sign.

One of the first steps brewers should take, Stiers says, is simply getting a benchmark for their brewerys water use.

They just need to take a years worth of water usage data, which they have anyway because they pay their bills, and compare it to how much beer they produce, Stiers says. If you dont have a speedometer on your car, how do you know how fast youre going? Once you collect your utility data, you can have incredible insight into those efficiencies.

With an idea of where they stand, brewers can try to improve that ratio. One way to start is by double-checking they are accurately following the prescribed process for their clean-in-place (CIP) sanitation systems.

A lot of brewers may have a spec to CIP for so many minutes, but theyre afraid of bacteria, Stiers says. So they say, Oh, lets just go for twice as long.

In Europe, Hamburg, Germany-based Brewtech helps breweries improve water efficiency, among other issues. Brewtechs technical director Klaus Gollhofer says that while small breweries once considered it acceptable to use between eight and 10 barrels of water for every barrel of beer, the number should be somewhere between four and seven today. His tips include employee training, equipment maintenance, and making sure that the flow of fresh water stops when equipment stops, as well as considering longer brewing schedules with fewer breaks in production. Try to brew for 24 hours over two to three days, instead of 12 to 16 hours over five days, Gollhofer says.

In addition to simply using less water to begin with, breweries are finding innovative ways to reuse wastewater. Relatively clean water from the last rinse of the CIP system is saved and used for the first flush of the next clean-in-place cycle at many breweries, including the Czech Republics Samson, a small regional producer recently purchased by AB InBev.

We have a ratio between three and four hectoliters of water to beer, says Samson brewmaster Radim Lavika. We have to save water.

In Colorado, New Belgium saves the water that initially rinses the inside of its clean, new bottles when they come in, according to Katie Wallace, New Belgiums director of social and environmental impact. The brewery later uses that water to wash the outside of its filled and capped bottles at the end of the packaging process.

That saved us a million gallons a year, Wallace says.

Another innovation at New Belgium includes using water treatment to create energy. We treat our own process water on site, meaning the cleaning water, water from the packaging line and so forth, Wallace says. With anaerobic digestion, it creates a hot gas. Its got a lot of methane in it. During peak hours we actually burn the biogas, and use that to offset our electricity.

Innovation on multiple fronts seems common in the quest to improve water efficiency. According to Jamie Ramshaw, a former brewer who supervised water usage at several large U.K. breweries and who now works for the British malt manufacturer Simpsons, reducing and reusing water sometimes has its own complications. If wastewater is reduced but the organic waste from the brewery remains the same, that more concentrated waste can wreak havoc on local water treatment plants.

I know of breweries who are out in villages, and they were just dumping their stuff, and the village water systems couldnt handle it, Ramshaw says. The less liquor or water youre putting down the drain, the more concentrated your effluent is, and high concentrations of organic material can mess with the local water treatment facilities.

As a result, small breweries like Californias Bear Republic have installed centrifuges to remove yeast and other solids, thereby sending less organic matter into local treatment plants.

Even the design of new breweries or a redesign during a renovation can contribute to better water usage. Brewtechs Klaus Gollhofer notes that designing shorter pipes between tanks can result in less water being used. Ramshaw says that many classic U.K. breweries were originally built with elements that discourage excess water use.

You can actually design breweries to be drier, Ramshaw says. The microbrewery where I started out had wooden floors. If you look at Hook Norton, its got wooden floors, until you get to the cask racking part, thats where it gets a bit dirty. You cant spray everything down if its got wooden floors, because the water will just go straight through the floor.

Changing the brewing process can also improve water usage, Ramshaw says, and mentions high-gravity brewing, a process that involves brewing at a higher initial strength and adjusting the beer after fermentation.

If I brew a beer at 4 percent alcohol, I brew it once and clean it once, Ramshaw says. But if I brew the same beer at 6 percent and then dilute it down to 4 percent, Ive made one and a half times the amount of beer, and used the same amount of water to clean it.

Although high-gravity brewing is sometimes derided by consumer groups, it can make a big difference in overall water usage. If the choice in the future lies between high-gravity beer and no beer at all, most drinkers would presumably pick the former. Also on the table: brewing with pure, potable water reclaimed from sewage, an idea that is being promoted by the Pure Water Brewing Alliance.

For Stiers, the growing popularity of craft beer makes sustainable water practices all the more important today.

Its about changing the culture. Its about getting employees engaged, Stiers says. If youve got a sector that is growing as fast as craft beer is in the U.S., you want to do it in the most responsible way possible.

The article First Came Better Beer. Now Craft Breweries Want to Be Better for the Planet appeared first on VinePair.

Agilenano - News from Agilenano from shopsnetwork (4 sites) http://feedproxy.google.com/~r/Agilenano-News/~3/VDx-aDqz8lI/first-came-better-beer-now-craft-breweries-want-to-be-better-for-the-planet

[johnboothus]

First Came Better Beer. Now Craft Breweries Want to Be Better for the Planet

Great beer has always relied upon great water, from the extremely soft water in lager-loving Pilsen, Czech Republic, to the high-sulfate counts in IPA powerhouse Burton-on-Trent, England. Water was historically essential for transporting casks on barges and boats, and for cooling and cleaning.

Now, in the age of climate crisis, water’s role in craft beer is under increased scrutiny. Small breweries might make better beer, but large breweries are traditionally far more efficient with water usage — and are only getting better at pointing this out to sustainability-minded consumers. Industry giants like AB InBev, for example, issue press releases heralding water-to-beer consumption-production ratios as low as 3.2, which is less than half of what would have previously been considered good for a craft brewery.

As water usage becomes an increasingly urgent matter, small breweries around the world are working to improve their practices.

Much of the leadership on the issue has come from the Brewers Association, the U.S. trade group for craft breweries. In addition to publishing its own water usage and reduction handbook on its website, the Brewers Association has a sustainability mentor, John Stiers, who helps brewers figure out how to improve their water efficiency.

“The No. 1 place to look is cleaning,” Stiers says. “Cleaning in general is the biggest user of water in the brewery. If I walk into a brewery and the floors are wet and there’s a hose running, that’s not a good sign.”

One of the first steps brewers should take, Stiers says, is simply getting a benchmark for their brewery’s water use.

“They just need to take a year’s worth of water usage data, which they have anyway because they pay their bills, and compare it to how much beer they produce,” Stiers says. “If you don’t have a speedometer on your car, how do you know how fast you’re going? Once you collect your utility data, you can have incredible insight into those efficiencies.”

With an idea of where they stand, brewers can try to improve that ratio. One way to start is by double-checking they are accurately following the prescribed process for their clean-in-place (CIP) sanitation systems.

“A lot of brewers may have a spec to CIP for so many minutes, but they’re afraid of bacteria,” Stiers says. “So they say, ‘Oh, let’s just go for twice as long.’”

In Europe, Hamburg, Germany-based Brewtech helps breweries improve water efficiency, among other issues. Brewtech’s technical director Klaus Gollhofer says that while small breweries once considered it acceptable to use between eight and 10 barrels of water for every barrel of beer, the number should be somewhere between four and seven today. His tips include employee training, equipment maintenance, and making sure that the flow of fresh water stops when equipment stops, as well as considering longer brewing schedules with fewer breaks in production. “Try to brew for 24 hours over two to three days, instead of 12 to 16 hours over five days,” Gollhofer says.

In addition to simply using less water to begin with, breweries are finding innovative ways to reuse wastewater. Relatively clean water from the last rinse of the CIP system is saved and used for the first flush of the next clean-in-place cycle at many breweries, including the Czech Republic’s Samson, a small regional producer recently purchased by AB InBev.

“We have a ratio between three and four hectoliters of water to beer,” says Samson brewmaster Radim Lavička. “We have to save water.”

In Colorado, New Belgium saves the water that initially rinses the inside of its clean, new bottles when they come in, according to Katie Wallace, New Belgium’s director of social and environmental impact. The brewery later uses that water to wash the outside of its filled and capped bottles at the end of the packaging process.

“That saved us a million gallons a year,” Wallace says.

Another innovation at New Belgium includes using water treatment to create energy. “We treat our own process water on site, meaning the cleaning water, water from the packaging line and so forth,” Wallace says. “With anaerobic digestion, it creates a hot gas. It’s got a lot of methane in it. During peak hours we actually burn the biogas, and use that to offset our electricity.”

Innovation on multiple fronts seems common in the quest to improve water efficiency. According to Jamie Ramshaw, a former brewer who supervised water usage at several large U.K. breweries and who now works for the British malt manufacturer Simpsons, reducing and reusing water sometimes has its own complications. If wastewater is reduced but the organic waste from the brewery remains the same, that more concentrated waste can wreak havoc on local water treatment plants.

“I know of breweries who are out in villages, and they were just dumping their stuff, and the village water systems couldn’t handle it,” Ramshaw says. “The less liquor or water you’re putting down the drain, the more concentrated your effluent is, and high concentrations of organic material can mess with the local water treatment facilities.”

As a result, small breweries like California’s Bear Republic have installed centrifuges to remove yeast and other solids, thereby sending less organic matter into local treatment plants.

Even the design of new breweries — or a redesign during a renovation — can contribute to better water usage. Brewtech’s Klaus Gollhofer notes that designing shorter pipes between tanks can result in less water being used. Ramshaw says that many classic U.K. breweries were originally built with elements that discourage excess water use.

“You can actually design breweries to be drier,” Ramshaw says. “The microbrewery where I started out had wooden floors. If you look at Hook Norton, it’s got wooden floors, until you get to the cask racking part, that’s where it gets a bit dirty. You can’t spray everything down if it’s got wooden floors, because the water will just go straight through the floor.”

Changing the brewing process can also improve water usage, Ramshaw says, and mentions high-gravity brewing, a process that involves brewing at a higher initial strength and adjusting the beer after fermentation.

“If I brew a beer at 4 percent alcohol, I brew it once and clean it once,” Ramshaw says. “But if I brew the same beer at 6 percent and then dilute it down to 4 percent, I’ve made one and a half times the amount of beer, and used the same amount of water to clean it.”

Although high-gravity brewing is sometimes derided by consumer groups, it can make a big difference in overall water usage. If the choice in the future lies between high-gravity beer and no beer at all, most drinkers would presumably pick the former. Also on the table: brewing with pure, potable water reclaimed from sewage, an idea that is being promoted by the Pure Water Brewing Alliance.

For Stiers, the growing popularity of craft beer makes sustainable water practices all the more important today.

“It’s about changing the culture. It’s about getting employees engaged,” Stiers says. “If you’ve got a sector that is growing as fast as craft beer is in the U.S., you want to do it in the most responsible way possible.”

The article First Came Better Beer. Now Craft Breweries Want to Be Better for the Planet appeared first on VinePair.

Via https://vinepair.com/articles/beer-sustainability-water-waste/

source https://vinology1.weebly.com/blog/first-came-better-beer-now-craft-breweries-want-to-be-better-for-the-planet

[isaiahrippinus]

First Came Better Beer. Now Craft Breweries Want to Be Better for the Planet

Great beer has always relied upon great water, from the extremely soft water in lager-loving Pilsen, Czech Republic, to the high-sulfate counts in IPA powerhouse Burton-on-Trent, England. Water was historically essential for transporting casks on barges and boats, and for cooling and cleaning.

Now, in the age of climate crisis, water’s role in craft beer is under increased scrutiny. Small breweries might make better beer, but large breweries are traditionally far more efficient with water usage — and are only getting better at pointing this out to sustainability-minded consumers. Industry giants like AB InBev, for example, issue press releases heralding water-to-beer consumption-production ratios as low as 3.2, which is less than half of what would have previously been considered good for a craft brewery.

As water usage becomes an increasingly urgent matter, small breweries around the world are working to improve their practices.

Much of the leadership on the issue has come from the Brewers Association, the U.S. trade group for craft breweries. In addition to publishing its own water usage and reduction handbook on its website, the Brewers Association has a sustainability mentor, John Stiers, who helps brewers figure out how to improve their water efficiency.

“The No. 1 place to look is cleaning,” Stiers says. “Cleaning in general is the biggest user of water in the brewery. If I walk into a brewery and the floors are wet and there’s a hose running, that’s not a good sign.”

One of the first steps brewers should take, Stiers says, is simply getting a benchmark for their brewery’s water use.

“They just need to take a year’s worth of water usage data, which they have anyway because they pay their bills, and compare it to how much beer they produce,” Stiers says. “If you don’t have a speedometer on your car, how do you know how fast you’re going? Once you collect your utility data, you can have incredible insight into those efficiencies.”

With an idea of where they stand, brewers can try to improve that ratio. One way to start is by double-checking they are accurately following the prescribed process for their clean-in-place (CIP) sanitation systems.

“A lot of brewers may have a spec to CIP for so many minutes, but they’re afraid of bacteria,” Stiers says. “So they say, ‘Oh, let’s just go for twice as long.’”

In Europe, Hamburg, Germany-based Brewtech helps breweries improve water efficiency, among other issues. Brewtech’s technical director Klaus Gollhofer says that while small breweries once considered it acceptable to use between eight and 10 barrels of water for every barrel of beer, the number should be somewhere between four and seven today. His tips include employee training, equipment maintenance, and making sure that the flow of fresh water stops when equipment stops, as well as considering longer brewing schedules with fewer breaks in production. “Try to brew for 24 hours over two to three days, instead of 12 to 16 hours over five days,” Gollhofer says.

In addition to simply using less water to begin with, breweries are finding innovative ways to reuse wastewater. Relatively clean water from the last rinse of the CIP system is saved and used for the first flush of the next clean-in-place cycle at many breweries, including the Czech Republic’s Samson, a small regional producer recently purchased by AB InBev.

“We have a ratio between three and four hectoliters of water to beer,” says Samson brewmaster Radim Lavička. “We have to save water.”

In Colorado, New Belgium saves the water that initially rinses the inside of its clean, new bottles when they come in, according to Katie Wallace, New Belgium’s director of social and environmental impact. The brewery later uses that water to wash the outside of its filled and capped bottles at the end of the packaging process.

“That saved us a million gallons a year,” Wallace says.

Another innovation at New Belgium includes using water treatment to create energy. “We treat our own process water on site, meaning the cleaning water, water from the packaging line and so forth,” Wallace says. “With anaerobic digestion, it creates a hot gas. It’s got a lot of methane in it. During peak hours we actually burn the biogas, and use that to offset our electricity.”

Innovation on multiple fronts seems common in the quest to improve water efficiency. According to Jamie Ramshaw, a former brewer who supervised water usage at several large U.K. breweries and who now works for the British malt manufacturer Simpsons, reducing and reusing water sometimes has its own complications. If wastewater is reduced but the organic waste from the brewery remains the same, that more concentrated waste can wreak havoc on local water treatment plants.

“I know of breweries who are out in villages, and they were just dumping their stuff, and the village water systems couldn’t handle it,” Ramshaw says. “The less liquor or water you’re putting down the drain, the more concentrated your effluent is, and high concentrations of organic material can mess with the local water treatment facilities.”

As a result, small breweries like California’s Bear Republic have installed centrifuges to remove yeast and other solids, thereby sending less organic matter into local treatment plants.

Even the design of new breweries — or a redesign during a renovation — can contribute to better water usage. Brewtech’s Klaus Gollhofer notes that designing shorter pipes between tanks can result in less water being used. Ramshaw says that many classic U.K. breweries were originally built with elements that discourage excess water use.

“You can actually design breweries to be drier,” Ramshaw says. “The microbrewery where I started out had wooden floors. If you look at Hook Norton, it’s got wooden floors, until you get to the cask racking part, that’s where it gets a bit dirty. You can’t spray everything down if it’s got wooden floors, because the water will just go straight through the floor.”

Changing the brewing process can also improve water usage, Ramshaw says, and mentions high-gravity brewing, a process that involves brewing at a higher initial strength and adjusting the beer after fermentation.

“If I brew a beer at 4 percent alcohol, I brew it once and clean it once,” Ramshaw says. “But if I brew the same beer at 6 percent and then dilute it down to 4 percent, I’ve made one and a half times the amount of beer, and used the same amount of water to clean it.”

Although high-gravity brewing is sometimes derided by consumer groups, it can make a big difference in overall water usage. If the choice in the future lies between high-gravity beer and no beer at all, most drinkers would presumably pick the former. Also on the table: brewing with pure, potable water reclaimed from sewage, an idea that is being promoted by the Pure Water Brewing Alliance.

For Stiers, the growing popularity of craft beer makes sustainable water practices all the more important today.

“It’s about changing the culture. It’s about getting employees engaged,” Stiers says. “If you’ve got a sector that is growing as fast as craft beer is in the U.S., you want to do it in the most responsible way possible.”

The article First Came Better Beer. Now Craft Breweries Want to Be Better for the Planet appeared first on VinePair.

source https://vinepair.com/articles/beer-sustainability-water-waste/ source https://vinology1.tumblr.com/post/189370150304

[samanthasroberts]

These are the moments giving Houston hope in the face of Harvey

The rescue efforts in Texas amid Tropical Storm Harvey have only just begun. FEMA estimates it may be assisting Texas for years to come, and as rainwater floods towns along the eastern Gulf Coast into Louisiana and the death toll rises, a semblance of hope is hard to find.

But the flooded plains of Houston, as well as the hurricane-torn areas of Corpus Christi, Rockport, and Galveston, Texas, are strong. Texas is strong, and between the live shots of assisted living patients being lifted into rescue boats and small animals shivering in the rain, symbolic messages and images of kindness and resilience have shown us that Texas, through the devastation, will prevail.

Here are the reminders that Harvey may have messed with Texas, but it will never break the spirit of its people…or pets.

1) The animal heroes

Otis, the dog from Sinton, Texas, walked away from the storm with a bag of dog food in tow, while this scared hurricane hawk took refuge in a Houston cab driver’s vehicle.

This dog is walking around Sinton TX carrying a entire bag of dog food with him. #Harvey #Harvey2017 #Priorities #RefugeeDog pic.twitter.com/fTjUG5Tcok

— Laura Huffman Powell (@LHuffmanPowell) August 26, 2017

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WATCH: A man in Houston claims a hawk would not leave his taxi cab as Hurricane Harvey barreled toward Texas Friday morning. pic.twitter.com/j2nZbarkvZ

— NBC News (@NBCNews) August 26, 2017

2) The beer messenger

One friendly Galvestonian couldn’t help but offer Fox News reporter Casey Stegall a six pack of the island’s finest brew while the storm surged, the hurricane’s touchdown just hours away. Stegall himself called it a moment of levity during serious reporting.

That time a woman in Galveston gave a FOX News reporter beer while covering a hurricane. #TexasHospitality #Harvey pic.twitter.com/2WOluNXy3p

— FOX 4 NEWS (@FOX4) August 25, 2017

3) Company angels

Countless companies and Houston stores have opened their doors to feed and shelter people displaced by the storm. Texas grocer HEB has deployed tens of disaster relief trucks with hot meals, showers, business centers, and more, to give affected Texans a semblance of normalcy in the mess.

Convoy of @HEB disaster relief trucks staged near Goliad, TX today. #Harvey @NBCDFW pic.twitter.com/rOfCnUF0JX

— Brian Curtis (@BrianCurtisNBC5) August 28, 2017

Our Disaster Relief Units are in Rockport (serving community) and Houston (serving first responders), providing meals and more. pic.twitter.com/8g3loRH2Wq

— H-E-B (@HEB) August 30, 2017

Buc-ee’s, the beloved Texas-sized truck stop and gas station chain, allowed emergency personnel to eat and sleep in the store, on its dime.

Thank you to the new @bucees in Katy for feeding First Responders today! Welcome to the neighborhood. #Harvey pic.twitter.com/9oAVDqfTbt

— FBCSO Texas (@FBCSO) August 25, 2017

Buc-ess just let emergency personnel in to stay the night. And we can eat and drink on Buc-ess. Thank Buc-ees – Love Texas 😎 pic.twitter.com/VUASelsctF

— God & Country 🇺🇸 (@ezeduzit4ever) August 28, 2017

Mattress Mack, the owner of Gallery Furniture, a Houston furniture outlet, opened up two stores of his stores to people seeking shelter.

Our GF N FWRY & GF Grand PKWY stores are open for those in need. If you can safely join us, we invite you for shelter and food. God Bless. pic.twitter.com/IHHgjKmjMY

— MattressMack (@MattressMack) August 28, 2017

Our GF N FRWY & GF Grand Parkway locations are open for those in need.If you can safely join us, we invite you for free food & safe shelter. pic.twitter.com/NqNdLo2iIP

— Gallery Furniture (@GFToday) August 27, 2017

Waffle House, too, has kept its lights on and has only closed two locations because of flooding. They’ve even bussed down “jump teams” from Ohio, Tennessee, and Georgia for extra help.

Waffle House has a clandestine special forces team https://t.co/rWYpUy7ieV pic.twitter.com/fsFyGWa7WJ

— ＷＥＴ ＡＲＭＡＤＩＬＬＯ (@BauceSauce) August 30, 2017

You ever heard of the Waffle House index? #CajunNavy fueling up. pic.twitter.com/Sq15oPm0ZM

— chelsea brasted (@cabrasted) August 29, 2017

4) Spider-Man spirit-raisers

Droves of private citizens who have been able to escape to floodwaters are pulling together to donate money and resources for relief efforts, to rescue other Texans, or, like this Spider-Man, to make life easier on storm evacuees.

Your friendly neighborhood Spider-Man making kids smile at the GRB: pic.twitter.com/K2NSweXAE4

— Stef Manisero (@StefManisero) August 29, 2017

And this one. These videos courtesy of @RobbieVaughn79 are priceless: pic.twitter.com/DARkwFmaAy

— Stef Manisero (@StefManisero) August 29, 2017

HUNDREDS of people are lined up to volunteer in downtown #Houston. So awesome pic.twitter.com/eExiPqdPM2

— Andy Campbell (@AndyBCampbell) August 29, 2017

These people formed a human chain to help save a man from a car that was being swept away by floodwaters https://t.co/S44wSTexA6 pic.twitter.com/uS5sOqAmp1

— CNN (@CNN) August 30, 2017

5) Silver-lining chasers

Meanwhile, others have found a silver lining within the isolation, literally taking to the streets to entertain themselves (despite, you know, a storm surging through the city).

I asked my buddy in Houston if he was OK yesterday. He sent me this video of bros playing beer pong on I-10. pic.twitter.com/0Nj3BSmjeE

— John Turner (@TohnJurner) August 29, 2017

6) The informal ‘Texas Navy’

Private citizens throughout Houston are hauling their boats through water as part of the “Texas Navy,” fashioned after the “Cajun Navy” that formed as a rescue response to Hurricane Katrina victims. They have evacuated people unable to reach the overwhelmed police, fire department, and Coast Guard.

#Texas Navy to the rescue. Volunteer Civilian Samaritans line I-10 feeder at Dairy Ashford. So proud. #khou11 #Harvey #TexasStrong pic.twitter.com/bHeYdZwqN3

— Shern-Min Chow (@ShernMinKHOU) August 29, 2017

https://platform.twitter.com/widgets.js

Our @TexasGameWarden #Harvey2017 response efforts have resulted in the removal of 5,676 persons in water-related rescues and evacuations. pic.twitter.com/neD08UF4cA

— Texas Game Warden (@TexasGameWarden) August 29, 2017

View post on imgur.com

The dog rescuers of Houston well done guys pic.twitter.com/eK3rmXR4gp

— dominic dyer (@domdyer70) August 28, 2017

People heading to Houston with boats to help those in need Here's how you can help ->https://t.co/K6z54tu4UH

(via FB Veronika Previte) pic.twitter.com/UCj2BfAt4T

— Complex (@Complex) August 30, 2017

Duck tour boats from Austin are on their way to deliver supplies to Houston, too.

I love this story: Austin duck boats in Houston to help deliver medical supplies https://t.co/fKcKkilw89 via pic.twitter.com/FqVjz30ufh

— Emily Ramshaw (@eramshaw) August 30, 2017

Amazing scenes in Richmond, a half hour from Houston. So many boats. So many evacuees. So many volunteers. Nonstop all day. pic.twitter.com/uzKBiQ4uNb

— Jacob Rascon (@Jacobnbc) August 28, 2017

7) The Texas Navy-beer messenger hybrid

Because nothing beats a rough rescue like a few shots of vodka (or water, if you listen to this reporter).

8) The impromptu journalist rescuer

Even reporters have helped to save several people through the storm.

Here’s the moment just before @DrewGriffinCNN’s live shot that he realized a man was in need of rescue https://t.co/Hb20IhyEaK

— Joshua Chavers (@JoshuaChavers) August 30, 2017

Inspiring moment: @CNN journalist helping an elderly man from his flooded home to safety https://t.co/h8qUcBeQ5E #realnews @edlavaCNN #flood

— David Beard (@dabeard) August 28, 2017

9) True comfort foodies

These bakers trapped inside one of El Bolillo Bakery’s locations decided to make the best of a tight situation and baked dozens of sheets of pan dulce for displaced Houstonians.

The bakers at El Bolillo got trapped for a few days & utilized their time to bake bread for flood victims ❤️ I love my city #HoustonStrong pic.twitter.com/SGqVAALWs0

— B (@YonksHTX) August 29, 2017

10) Persistent shelter-needing activists

People looking to help the displaced even dragged famed televangelist Joel Osteen for not opening his megachurch, seemingly unaffected by the storm, as a shelter. It wasn’t until pressure mounted that the preacher decided to open the church’s doors, claiming that he hadn’t before because the city hadn’t asked.

11) Education saviors

When the children of Houston finally go back to school, they’ll have three free meals a day to look forward to—which is one less thing parents will have to worry about in recuperating from the disaster.

Houston ISD will offer 3 free meals a day to ALL students in the district in the aftermath of Hurricane Harvey https://t.co/Qdk0JvjU9A pic.twitter.com/AMN1QVnuN0

— The Root (@TheRoot) August 30, 2017

12) Whataburger

And if the actions of kind, giving Texans aren’t enough to lift the spirit, perhaps this worn Whataburger sign blessed with a rainbow is just the symbol we need.

Another sign of resiliency in Texas. @Whataburger #TexasStrong pic.twitter.com/VVC40RLaSG

— J J Gottsch (@jjgottsch) August 29, 2017

Related video

This transgender comic book author is finally ready to publish as a woman.

Texas will come back better than ever

— Whataburger® (@Whataburger) August 29, 2017

Source: http://allofbeer.com/these-are-the-moments-giving-houston-hope-in-the-face-of-harvey/

from All of Beer https://allofbeer.wordpress.com/2018/09/21/these-are-the-moments-giving-houston-hope-in-the-face-of-harvey-2/

[365footballorg-blog]

Kirby & Aluko score to put Chelsea Ladies on brink of title

Chelsea moved within just one point of the Women’s Super League One title with two games to go as they beat Sunderland soon after rivals Manchester City lost.[1]

Victory ensured that Chelsea can secure a league and cup double if they avoid defeat at Bristol City on Tuesday.

Fran Kirby’s heavily-deflected strike and Eni Aluko’s close-range finish gave Emma Hayes’s side a two-goal lead.

Sunderland pulled one back through Keira Ramshaw’s late, crisp finish off the post, but defeat kept them ninth.

Read more: Arsenal 2-1 Manchester City[2]

Hayes’ side, who beat Bristol City 6-0 on the season’s opening weekend in the reverse fixture, are bidding to reclaim the title they first won in 2015.

Saturday’s win over the Lady Black Cats on a wet night at Kingsmeadow put them six points clear of City, whose defeat at Arsenal was their second in a row since going above Chelsea on goal difference on 3 May.

Kirby somewhat fortuitously opened the scoring when her shot was deflected and looped over keeper Rachael Laws.

Midfielder Katie Chapman, who was playing in her final home game for the club before retiring this summer,[3] was unlucky not to score when she struck the inside of the post from long range.

Aluko doubled the hosts’ lead with a first-time finish after the break, before a late scare from the visitors, but Chelsea held on.

Line-ups[4]

Match Stats[5]

Live Text[6]

Line-ups

Chelsea Ladies

28Telford

2Thorisdottir

5Flaherty

4Bright

7Davison

18Mjelde

17ChapmanSubstituted forCooperat 83'minutes

20AnderssonSubstituted forRaffertyat 59'minutes

22Cuthbert

14KirbySubstituted forBachmannat 67'minutes

9Aluko

Substitutes

1Lindahl

3Blundell

11Rafferty

21Cooper

23Bachmann

24Spence

Sunderland Ladies

1Laws

16Pitman

6Williams

14Sharp

5Sjoman

8LipkaSubstituted forBruinenbergat 70'minutes

11Wyne

18Lambert

37Staniforth

17Joice

7Ramshaw

Substitutes

4Stewart

9Koren

20Bruinenberg

23Griffiths

28Galloway

31Preuss

Attendance:

1,940

Match Stats

Home TeamChelsea LadiesAway TeamSunderland Ladies

Possession

Home61%

Away39%

Shots

Home13

Away10

Shots on Target

Home4

Away4

Corners

Home6

Away1

Fouls

Home3

Away4

Live Text

Posted at

Match ends, Chelsea Ladies 2, Sunderland Ladies 1.

Full Time

Posted at 90'+5'

Second Half ends, Chelsea Ladies 2, Sunderland Ladies 1.

Posted at 90'+5'

Attempt missed. Dominique Bruinenberg (Sunderland Ladies) right footed shot from outside the box is just a bit too high.

Goal!

Posted at 86'

Goal! Chelsea Ladies 2, Sunderland Ladies 1. Keira Ramshaw (Sunderland Ladies) left footed shot from the left side of the box to the bottom right corner. Assisted by Abbey Joice.

Posted at 85'

Erin Cuthbert (Chelsea Ladies) wins a free kick in the attacking half.

Posted at 85'

Foul by Victoria Williams (Sunderland Ladies).

Substitution

Posted at 83'

Substitution, Chelsea Ladies. Deanna Cooper replaces Katie Chapman.

Posted at 83'

Foul by Gemma Davison (Chelsea Ladies).

Posted at 83'

Abbey Joice (Sunderland Ladies) wins a free kick in the attacking half.

Posted at 82'

Corner, Chelsea Ladies. Conceded by Hayley Sharp.

Posted at 82'

Attempt blocked. Maren Mjelde (Chelsea Ladies) right footed shot from the centre of the box is blocked.

Posted at 79'

Attempt missed. Keira Ramshaw (Sunderland Ladies) left footed shot from outside the box is close, but misses to the right.

Posted at 78'

Attempt saved. Maria Thorisdottir (Chelsea Ladies) header from the centre of the box is saved in the centre of the goal.

Posted at 78'

Katie Chapman (Chelsea Ladies) wins a free kick in the attacking half.

Posted at 78'

Foul by Lucy Staniforth (Sunderland Ladies).

Posted at 72'

Attempt missed. Abbey Joice (Sunderland Ladies) right footed shot from outside the box is close, but misses to the left.

Substitution

Posted at 70'

Substitution, Sunderland Ladies. Dominique Bruinenberg replaces Kasia Lipka because of an injury.

Posted at 69'

Attempt missed. Maren Mjelde (Chelsea Ladies) right footed shot from outside the box is high and wide to the right.

Substitution

Posted at 67'

Substitution, Chelsea Ladies. Ramona Bachmann replaces Francesca Kirby.

Posted at 66'

Foul by Gemma Davison (Chelsea Ladies).

Posted at 66'

Kasia Lipka (Sunderland Ladies) wins a free kick on the right wing.

Posted at 64'

Attempt saved. Rachel Pitman (Sunderland Ladies) left footed shot from outside the box is saved in the centre of the goal.

Substitution

Posted at 59'

Substitution, Chelsea Ladies. Claire Rafferty replaces Jonna Andersson.

Goal!

Posted at 56'

Goal! Chelsea Ladies 2, Sunderland Ladies 0. Eniola Aluko (Chelsea Ladies) right footed shot from very close range to the centre of the goal. Assisted by Jonna Andersson.

Posted at 55'

Corner, Chelsea Ladies. Conceded by Victoria Williams.

Posted at 47'

Corner, Sunderland Ladies. Conceded by Maria Thorisdottir.

Second Half

Posted at

Second Half begins Chelsea Ladies 1, Sunderland Ladies 0.

Half Time

Posted at 45'+7'

First Half ends, Chelsea Ladies 1, Sunderland Ladies 0.

Posted at 45'+6'

Attempt missed. Eniola Aluko (Chelsea Ladies) left footed shot from the right side of the box is high and wide to the left.

Posted at 45'+3'

Attempt missed. Eniola Aluko (Chelsea Ladies) right footed shot from the right side of the box is close, but misses to the left.

Posted at 45'+2'

Attempt blocked. Katie Chapman (Chelsea Ladies) right footed shot from the centre of the box is blocked.

Posted at 45'+1'

Corner, Chelsea Ladies. Conceded by Zaneta Wyne.

Posted at 45'

Katie Chapman (Chelsea Ladies) hits the left post with a right footed shot from outside the box.

Goal!

Posted at 42'

Goal! Chelsea Ladies 1, Sunderland Ladies 0. Francesca Kirby (Chelsea Ladies) left footed shot from the centre of the box to the top right corner. Assisted by Gemma Davison.

Posted at 41'

Attempt missed. Mollie Lambert (Sunderland Ladies) right footed shot from outside the box misses to the right.

Posted at 39'

Attempt blocked. Abbey Joice (Sunderland Ladies) right footed shot from outside the box is blocked.

Posted at 36'

Corner, Chelsea Ladies. Conceded by Victoria Williams.

Posted at 35'

Gemma Davison (Chelsea Ladies) wins a free kick on the left wing.

Posted at 35'

Foul by Abbey Joice (Sunderland Ladies).

Posted at 34'

Attempt saved. Zaneta Wyne (Sunderland Ladies) right footed shot from outside the box is saved in the top centre of the goal.

Show more updates

goal

References

^ rivals Manchester City lost. (www.bbc.co.uk)

^ Read more: Arsenal 2-1 Manchester City (www.bbc.co.uk)

^ before retiring this summer, (www.bbc.co.uk)

^ Line-ups (www.bbc.co.uk)

^ Match Stats (www.bbc.co.uk)

^ Live Text (www.bbc.co.uk)

BBC Sport – Football

Kirby & Aluko score to put Chelsea Ladies on brink of title was originally published on 365 Football

[janedances]

Aragon: Emilie Louise Israel

Boleyn: Hannah Lowther

Seymour: Katie Ramshaw

Cleves: Ebony Clarke

Howard: Jaina Brock Patel

Parr: Vanessa Dumatey

Aragon/Cleves: Honey Joseph

Boleyn/Howard: Olivia Lallo

Seymour/Parr: Anoushka Chadha

Super Swing: Laura Bird

Super Swing: Mathilda Bonnevier

[agilenano]

Agilenano - News: First Came Better Beer. Now Craft Breweries Want to Be Better for the Planet

Great beer has always relied upon great water, from the extremely soft water in lager-loving Pilsen, Czech Republic, to the high-sulfate counts in IPA powerhouse Burton-on-Trent, England. Water was historically essential for transporting casks on barges and boats, and for cooling and cleaning.

Now, in the age of climate crisis, waters role in craft beer is under increased scrutiny. Small breweries might make better beer, but large breweries are traditionally far more efficient with water usage and are only getting better at pointing this out to sustainability-minded consumers. Industry giants like AB InBev, for example, issue press releases heralding water-to-beer consumption-production ratios as low as 3.2, which is less than half of what would have previously been considered good for a craft brewery.

As water usage becomes an increasingly urgent matter, small breweries around the world are working to improve their practices.

Much of the leadership on the issue has come from the Brewers Association, the U.S. trade group for craft breweries. In addition to publishing its own water usage and reduction handbook on its website, the Brewers Association has a sustainability mentor, John Stiers, who helps brewers figure out how to improve their water efficiency.

The No. 1 place to look is cleaning, Stiers says. Cleaning in general is the biggest user of water in the brewery. If I walk into a brewery and the floors are wet and theres a hose running, thats not a good sign.

One of the first steps brewers should take, Stiers says, is simply getting a benchmark for their brewerys water use.

They just need to take a years worth of water usage data, which they have anyway because they pay their bills, and compare it to how much beer they produce, Stiers says. If you dont have a speedometer on your car, how do you know how fast youre going? Once you collect your utility data, you can have incredible insight into those efficiencies.

With an idea of where they stand, brewers can try to improve that ratio. One way to start is by double-checking they are accurately following the prescribed process for their clean-in-place (CIP) sanitation systems.

A lot of brewers may have a spec to CIP for so many minutes, but theyre afraid of bacteria, Stiers says. So they say, Oh, lets just go for twice as long.

In Europe, Hamburg, Germany-based Brewtech helps breweries improve water efficiency, among other issues. Brewtechs technical director Klaus Gollhofer says that while small breweries once considered it acceptable to use between eight and 10 barrels of water for every barrel of beer, the number should be somewhere between four and seven today. His tips include employee training, equipment maintenance, and making sure that the flow of fresh water stops when equipment stops, as well as considering longer brewing schedules with fewer breaks in production. Try to brew for 24 hours over two to three days, instead of 12 to 16 hours over five days, Gollhofer says.

In addition to simply using less water to begin with, breweries are finding innovative ways to reuse wastewater. Relatively clean water from the last rinse of the CIP system is saved and used for the first flush of the next clean-in-place cycle at many breweries, including the Czech Republics Samson, a small regional producer recently purchased by AB InBev.

We have a ratio between three and four hectoliters of water to beer, says Samson brewmaster Radim Lavika. We have to save water.

In Colorado, New Belgium saves the water that initially rinses the inside of its clean, new bottles when they come in, according to Katie Wallace, New Belgiums director of social and environmental impact. The brewery later uses that water to wash the outside of its filled and capped bottles at the end of the packaging process.

That saved us a million gallons a year, Wallace says.

Another innovation at New Belgium includes using water treatment to create energy. We treat our own process water on site, meaning the cleaning water, water from the packaging line and so forth, Wallace says. With anaerobic digestion, it creates a hot gas. Its got a lot of methane in it. During peak hours we actually burn the biogas, and use that to offset our electricity.

Innovation on multiple fronts seems common in the quest to improve water efficiency. According to Jamie Ramshaw, a former brewer who supervised water usage at several large U.K. breweries and who now works for the British malt manufacturer Simpsons, reducing and reusing water sometimes has its own complications. If wastewater is reduced but the organic waste from the brewery remains the same, that more concentrated waste can wreak havoc on local water treatment plants.

I know of breweries who are out in villages, and they were just dumping their stuff, and the village water systems couldnt handle it, Ramshaw says. The less liquor or water youre putting down the drain, the more concentrated your effluent is, and high concentrations of organic material can mess with the local water treatment facilities.

As a result, small breweries like Californias Bear Republic have installed centrifuges to remove yeast and other solids, thereby sending less organic matter into local treatment plants.

Even the design of new breweries or a redesign during a renovation can contribute to better water usage. Brewtechs Klaus Gollhofer notes that designing shorter pipes between tanks can result in less water being used. Ramshaw says that many classic U.K. breweries were originally built with elements that discourage excess water use.

You can actually design breweries to be drier, Ramshaw says. The microbrewery where I started out had wooden floors. If you look at Hook Norton, its got wooden floors, until you get to the cask racking part, thats where it gets a bit dirty. You cant spray everything down if its got wooden floors, because the water will just go straight through the floor.

Changing the brewing process can also improve water usage, Ramshaw says, and mentions high-gravity brewing, a process that involves brewing at a higher initial strength and adjusting the beer after fermentation.

If I brew a beer at 4 percent alcohol, I brew it once and clean it once, Ramshaw says. But if I brew the same beer at 6 percent and then dilute it down to 4 percent, Ive made one and a half times the amount of beer, and used the same amount of water to clean it.

Although high-gravity brewing is sometimes derided by consumer groups, it can make a big difference in overall water usage. If the choice in the future lies between high-gravity beer and no beer at all, most drinkers would presumably pick the former. Also on the table: brewing with pure, potable water reclaimed from sewage, an idea that is being promoted by the Pure Water Brewing Alliance.

For Stiers, the growing popularity of craft beer makes sustainable water practices all the more important today.

Its about changing the culture. Its about getting employees engaged, Stiers says. If youve got a sector that is growing as fast as craft beer is in the U.S., you want to do it in the most responsible way possible.

The article First Came Better Beer. Now Craft Breweries Want to Be Better for the Planet appeared first on VinePair.

Agilenano - News from Agilenano from shopsnetwork (4 sites) https://agilenano.com/blogs/news/first-came-better-beer-now-craft-breweries-want-to-be-better-for-the-planet