Contract brewing: good for the brewer, good for the brewery

Go to any liquor store with a decent beer selection and you’ll find enough “bombers” (22-ounce bottles) to start a war. This proliferation of beers is due, at least in part, to the rise of contract brewing, or brewing your beer at someone else’s brewery.

This relationship is mutually beneficial — it helps the physical brewery’s bottom line while allowing a new brewer to get a foot in the door for a much lower initial cost. By contracting, startups can avoid the often multi-million dollar investment that comes with building a brewery. Lower entry costs means more breweries, which means more selection, which means more hoppy goodness for all. Continue reading

Green beer is local beer

Many of us have been unfortunate enough to try a green beer on Saint Patrick’s Day, but why dye a beer green when you can make it truly green by drinking something more sustainable? Read on to find out more about how to make your St. Patty’s Day beer even greener than the meadows of Ireland.

No matter how rich your stout is, no matter how many hops are in your IPA, beer is still 85-95% water, which weighs over 8 lbs per gallon. Oh, and beer’s packaging doubles that weight, so takes quite a bit of oil to ship all that Guinness just over 3,000 miles from Dublin.

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