Another Brewery Making that Solid Community Connection for the Good

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What Beer can Tell Us About the Future of Local Food

"... a strong lesson about the future of local food--in many cases, local eaters and small-scale producers are more interested in creating social value and making a decent living, rather than simply making money for the sake of making more money."

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Back Forty Beer - First Brewery in Alabama to Pursue Sustainability Certification

Back Forty pursues action to become the first certified sustainable brewery in the state of Alabama (now that seems courageous, right?). They are working with The Institute for Sustainability out of Pennsylvania, a consulting firm that helps implement Triple Bottom Line best practices. 

In a recent blog post the folks over at Back Forty touched on the compelling factors behind  their sustainability initiatives - “The Back Forty taproom is open as a community outreach center more so than it is to sell beer,” says Brad Wilson, marketing manager. “We want people to know who brewed their beer and to get to know the people who love to drink it. The taproom is not exactly a bar, but instead a great place to have your first pint with us and then go on to enjoy the other local Gadsden businesses.”

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Scarlet Lane Brewing: Perspectives on Sustainability

Great interview w. the owners of Scarlet Lane Brewing via CraftFund. 

"CraftFund: It seems that craft brewers are leaders in the sustainability movement.  Why do you think that is?

Scarlet Lane: Probably because craft brewers rely so heavily on the environment and farmers that provide the product. It doesn’t make sense to contribute to the wrecking of the environment when you need it to be healthy for you to be in business. Also, we have a product that can cause major impacts to the environment. If you think about the amount of water used, the gas, shipping, by product toxicity, energy, and beyond, our industry is unequally set-up to operate sustainably and receive immediate benefit from a cost perspective. We need good crops and water to make beer, we need to do all we can to protect that."

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