3 articles in this category
The American Southwest is facing historic reductions in something that breweries use in great quantity: water. The situation is politically fraught, but there are ways that breweries can reduce their water use and make a difference.
Whether we’re sucking it directly from the air or recapturing it from active fermentation, several factors—shortages, rising costs, and environmental concerns—are nudging more breweries away from dependence on external CO2 supply.
Money doesn’t grow on trees, but fruit does—and yet, it can be a finite resource. For all the talk of how climate could affect malt and hops, fruit is another raw material of modern beer that’s vulnerable to weather, as well as to supply-chain issues.