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Project Promotes Sustainability Among Area Craft Brewers

The Green Brewery Project consults with local brewers to help them meet a "triple bottom line."

Griffin Claw
Griffin Claw
Brenna Houck is a Cities Manager for the Eater network. She previously edited Eater Detroit and reported for Eater. You can follow her on the internet at @brennahouck.

Brewing beer is resource-intensive business, but a recent movement among Southeast Michigan brewers is helping make the process more efficient. Metromode focused on this craft beer industry trend in a recent article that looks at the efforts of The Green Brewery Project.

Beer is made primarily from grain, hops, water, and yeast; however brewers expend energy maintaining the temperature of the water and packaging their brews, as well as storing and transporting them to the consumer. The key is to help reduce the waste inherent in each step of the process.

Several brewers have consulted with The Green Brewery Project including Griffin Claw, ABC Microbrewery, and Windmill Pointe Brewing (set to open in Eastern Market), which plans to generate a small portion of its power from peddle-power.

According to the consultancy's director, Jarett Diamond, sustainable breweries try to meet a "triple bottom line: profit, reducing environmental impact, and being a positive, contributing member of their community."