Our growlers have kept nearly 1 million bottles and cans out of the waste stream. Unlike single‐use bottles from large breweries, growlers are not merely recyclable, but refillable too! Actually, all of our beer is sold in re‐fillable containers including glasses, growlers and kegs.
In the years before Prohibition, a growler was a pail of beer sold at a local brewery or pub so people could carry fresh beer home. According to rumor, the beer made a rumbling or growling sound as it sloshed around in the pail. Another story has it that fathers and grandfathers who sent kids to fetch a pail of beer would growl if too much beer was spilled from the pail on the way home.
The total energy consumed in processing new glass, including transportation, is about 14.5 million BTU’s per ton of new glass bottles. The life‐cycle energy requirement for growler used 50 times is about 6% of that for a single‐use bottle. Also, the water requirement for a refillable growler used about 50 times is about 20% of an equivalent quantity of beer sold in single‐use bottles.”
We sell about 30 growlers a day and each growler is the equivalent of 5 bottles or cans. Over the course of a month that would be about 4,500 bottles or cans. In a year that would be about 54,000 bottles or cans. Seventeen years at that rate would be about 918,000 bottles or cans.
Please remember to return your empty growlers for refill or refund.
Our spent grain is picked up by a local farmer from Silt, who uses it to feed his cattle and sheep. Brewer’s spent grain is a byproduct of beer brewing consisting of residue malt and grain remaining after the mashing process.
Our spent grain has also been used in The Glenwood Community Garden as compost.
Spent Cooking Oil
A farming operation near Glenwood recycles our cooking oil for use as fuel for the farm vehicles.
All of our beer is sold in re-fillable containers including glasses, growlers and kegs.
Aluminum, cardboard, plastic, paper, glass, spent grain, spent cooking oil, and even water from heat exchange.
A heat exchanger works as a counter flow device to chill boiling hot wort from the kettle. It rapidly reduces the temperature of our wort (unfermented beer) to a suitable range for pitching yeast ( about 66 F for ales and 55 F for lagers). Heat is transferred to the H.E. water and we collect it in a wood-clad tank downstairs in the keg room. That pre-heated water is later pumped back to the kettle for cleanup.
Local beef, potatoes and seasonal produce, compostable to‐go containers, and efficient lighting.