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Photo by BENCE BOROS on Unsplash

How researchers, farmers and brewers want to safeguard beer against climate change

In the face of human-caused climate change impacting water access and weather patterns in the Willamette Valley — a region known for hops growing — farmers are using all the new strategies they can get to stay afloat and provide for large and small breweries alike.
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Photo by Ryan Cuerden on Unsplash

How hop nerds are saving your favorite beer from climate change

Extreme heat and droughts are cutting into hop plants’ yields and making them less bitter. But scientists and farmers are brewing up clever solutions.
beer hops
Photo by Ryan Cuerden on Unsplash

How hop nerds are saving your favorite beer from climate change

Extreme heat and droughts are cutting into hop plants’ yields and making them less bitter. But scientists and farmers are brewing up clever solutions.
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Climate crisis will make Europe’s beer cost more and taste worse, say scientists
Photo by Josh Olalde on Unsplash

Climate crisis will make Europe’s beer cost more and taste worse, say scientists

The quantity and quality of hops, a key ingredient in most beers, is being affected by global heating, according to a study. As a result, beer may become more expensive and manufacturers will have to adapt their brewing methods.

beer wastewater drinking water drought

Would you drink wastewater? What if it was beer?

In an era of drought, turning treated wastewater into drinking water may be the future. Utility companies are working with breweries to get people past the “ick factor.”
fonio grain climate beer
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Could an ancient, climate-friendly crop be the future of beer?

Pierre Thiam and Garrett Oliver are on a mission to introduce brewmasters to fonio, a small and mighty west African grain.

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Breweries are starting to capture carbon — from beer

Breweries are capturing carbon - from beer

Washington Post reporter Charlie Scudder writes about craft brewers who are using techniques developed by NASA to capture naturally produced CO2 and dissolve the molecules into their ales and beers.

In a nutshell:

New technology, developed by NASA and implemented by companies like Earthly Labs, captures CO2 from fermentation tanks, purifies it, and stores it for use in carbonating beer. By reusing the naturally produced CO2, breweries can cut down on their CO2 purchasing and improve the flavor profile of their beer. While the environmental impact of the technology may be small, it offers financial savings and contributes to sustainability efforts in the brewing industry.

Key quote:

“It’s good to get our fingers out of the petroleum industry any way we can,” brewery owner Brad Farbstein says.

Big picture:

By embracing such innovations, breweries can set an example for other sectors, highlighting the importance of finding practical solutions to minimize environmental impact. As more breweries implement these technologies, the collective effort can contribute to the larger goal of mitigating climate change and promoting sustainability in the brewing industry.

Read the full Washington Post story here.

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