We think it is very important to keep our ecological footprint as small as possible. We have taken this into account when building our new brewery.
Some examples of how we brew sustainably:
You need both heat and cooling to brew. We ensure that as little energy as possible is lost. This way, the heat from the boiling kettle is recovered to heat up the water for subsequent brews. The wort must cool down after brewing. We do not let this heat be lost and we use it for the next brew.
Water is needed to brew beer. We have been able to limit the water consumption per liter of beer from 7 to 4 to 5 liters. We use rainwater to clean pipes, tanks and plumbing. We have barrels that can collect up to 20,000 liters of rainwater. The surplus of the water goes to the pond of our neighbors, for irrigating the golf courses.
We consciously choose local producers of hops and malt. Less transport is better for the environment. The remains of malt that remain after brewing are collected by a local farmer who uses it as animal feed.
CO2 is necessary to achieve the sparkling mouthfeel of beer and the typical head. When purchasing it, we opt for CO2 obtained from a natural production process. The CO2 we use is produced by the fermentation of the corn residues.