Beer Cleans Water
Barley Boost
Researchers predict that the craft beer
renaissance will cause an boost domestic barley
production—total US harvested barley acres
peaked at about 11 million in in the 1980s and
have since fallen well below 5 million acres. For
comparison, US farmers typically plant about
90 million acres of corn and 80 million acres
of soybeans. About a quarter of US barley is
used as animal feed; the great bulk of the
rest gets malted for beer.

The malted barley industry is global in scope
and dominated by only a handful of
companies. But thanks to the craft-brew
explosion, small, locally oriented malt houses
are springing up nationwide. And that will be
good for the environment. If US farmers
incorporated a "small grain" like barley into the
dominant corn-soy rotation, it would break
insect, disease, and weed cycles, drastically
reducing reliance on toxic pesticides,
Boulder Colorado city officials are in discussions with
Avery Brewing Co. to have the local craft brewer supply
thousands of gallons of weak wort to the city's
wastewater treatment plant on a weekly basis. The city
would then use the brewing byproduct — which is
essentially sugar water — to reduce levels of nitrate
nitrogen in the treatment process.  A reduction in
nitrogen discharge levels would protect aquatic wildlife
and improve drinking water quality.  According to
experts, using weak wort is the most sustainable and
cost-effective solution.Current estimates are that 2,100
gallons of weak wort would result in a $500 daily
savings. Avery Brewing would be able to supply that
amount twice a week, which would result in estimated
annual savings of $52,000.

The amount of money the city would pay Avery Brewing
was not released but it was acknowledged that  a 6,000-
gallon tank and pump system that will be installed by the
city at Avery's new brewery for about $25,000.
Adults Only -   One of Atlanta’s craft brewery stalwarts, Red Brick Brewing Co.,
has released a new beer called Lingerie IPA. It has a tropical melon flavor thanks to
a hard-to-get Australian hop called Vic Secret.

Billionaire Beer-  Sierra Nevada, founder Ken Grossman has become the
third craft beer billionaire (the owners of Boston Beer, better known as Sam Adams,
and D.G. Yuengling & Son, Pennsylvania, are the other two billionaires).

Vanishing Bottle- Carlsberg is developing the world’s first fully biodegradable
bottle for its beer that would be made with sustainable wood fiber.   It’s created in
one-piece with an inner coating preventing the liquid from leaking out and would
give beer the same shelf life as those packaged in traditional material.

Employee Owned- The New Belgium brewery is 100 % employee-owned and
is now an officially certified B Corporation, or benefit corporation, meaning its board
can be guided by more than the bottom line.  

Light and Healthy

For social drinkers seeking freedom from guilt, gluten or a hangover, the list
of beverage options is growing longer. Kegs of probiotics are newly on tap in
bars, and fruit juices have found their way into bottles of beer, as the
American beverage industry has introduced new offerings catering to health-
conscious consumers. From fermented black tea to beer mixed with lemon
juice, beverage makers say they are trying to add nutritional value while
curbing alcohol content and calories. With these moves, some brands are
seeking to capture  the elusive female consumer — for whom casual  
beverages like beer have typically had less appeal — without alienating men.

Sales of alcoholic beverages in the United States generate about $200 billion a
year.  Beer commands the largest share of that — about 45 percent, or $93
billion — and makes up 80 percent of sales by volume.  Light beer accounts
for about half of all beer sold.  Among the new entrants looking to appeal to
health-conscious buyers is Kombrewcha, a carbonated tea-beer brewed with
agave sweetener.  It's made without malt or barley and is gluten-free. The
drink is fermented longer than traditional kombucha and contains 2 percent
alcohol by volume which seriously stretches the definition of "beer".

Giants of the beverage industry, too, have recently tried to bring some unique
drinks into the mainstream, positioning them as lower-alcohol or beneficial
alternatives. Last summer, Heineken introduced Amstel Radler in the United
States. The drink is 40 percent beer and 60 percent natural lemon juice. It has
2 percent alcohol and 145 calories a bottle. The drink is currently the
company's top product in global growth. Six-packs sell for $8.99 and up in
the United States.  Following the trend, Diageo has integrated coconut water
— the popular post-workout beverage — into a ready-to-drink Parrot Bay
margarita, which also contains lime juice, has 150 calories and 5.8 percent
alcohol.  The more traditional Michelob Ultra, a light beer with 4.2 percent
alcohol, had outpaced regular beers in recent growth.

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Edited by Jim Attacap