Former Utne Reader senior editor Keith Goetzman on environmental issues from climate change to composting.
A growing number of beer makers are incorporating green practices in their brewing operations, but a couple of brothers setting up a brewery in Chicago are setting their sights even higher, reports the Chicago Reader: They’re aiming for a zero-waste facility.
The key is that the New Chicago Brewing Company is not a freestanding operation but part of The Plant, a former meatpacking facility that is being renovated to house a bunch of symbiotic businesses under one roof. One makes pickles, one makes kombucha tea, and one is an aquaponics operation that will produce tilapia, greens, mushrooms, and herbs. The Reader reports:
Sounds like a great idea, though it has a ways to go yet. The brothers, Samuel Evans and Jesse Edwin Evans, don’t expect to be brewing beer till March 2012, and The Plant’s website shows pretty clearly that the facility is a DIY work in progress. But Samuel Evans figures that ultimately their production costs will be “insanely lower—like 75 percent lower” than a conventional brewery.
Once they’re up and running, New Chicago plans to produce 12,000 barrels of beer in the first year, to be sold to city bars and liquor stores. The Evanses also hope to sell beer on-site in a tasting room and to help aspiring brewers make and market their own concoctions.
It’ll be up to beer aficionados to decide how stellar the suds are. But if the Evans brothers realize their ambitions, New Chicago will help set a new standard for sustainable breweries—and others businesses too. “Nothing leaves our brewery except beer,” they write on the New Chicago website. “Imagine if that were true for all production businesses.”
Diagram by Matt Bergstrom.