Anheuser-Busch—the St. Louis-based brewer behind Budweiser, Busch, Michelob and more—announced Tuesday a seven-year deadline on a slew of sustainability targets.
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Anheuser-Busch—the St. Louis-based brewer behind Budweiser, Busch, Michelob and more—announced Tuesday a seven-year deadline on a slew of sustainability targets.
By Zen Honeycutt
The past few years have revealed some disturbing news for the alcohol industry. In 2015, CBS news broke the announcement of a lawsuit against 31 brands of wines for high levels of inorganic arsenic. In 2016, beer testing in Germany also revealed residues of glyphosate in every single sample tested, even independent beers.
Moms Across America released test results of 12 California wines that were all found to be positive for glyphosate in 2016. We tested further and released new findings last week of glyphosate in all of the most popular brands of wines in the world, the majority of which are from the U.S. and in batch test results in American beer.
Budweiser is switching all its U.S. beer brewing to renewable electricity and is launching a new label this spring that indicates that Bud is brewed with 100 percent renewables.
The move is line with parent company and world's largest beer manufacturer AB InBev's announcement last March to shift from fossil fuels by 2025 by obtaining all of its purchased electricity for brewing from renewables. The international beer giant owns 35 titles including Budweiser, Bud Light, Stella Artois, Natural Light, Busch, Michelob Ultra, Shock Top and Goose Island.
By Nexus Media, with Thor Cheston
Thor Cheston loves craft beer so much, he was made a knight in Belgium, the global brewing capital. He's also a clean energy geek. When he founded Right Proper Brewing in Washington, DC, he invested in rooftop solar panels and energy efficiency.
By Jeremy Deaton
Henry David Thoreau once said that a glass of beer would "naturalize a man at once—which would make him see green, and, if he slept, dream that he heard the wind sough among the pines."
That quote might as well be emblazoned on every IPA in America. Craft brewers across the country are finding innovative ways to guard the water, soil, air and climate on which their businesses depend.
By Willy Blackmore
Much of what remains of the once vast American prairie can be found in the rolling Flint Hills of Kansas and Oklahoma. There, the rocky soils managed to halt the plows of pioneering farmers who were pushed West by manifest destiny, on the hunt for new land to turn over and farm.
Prairie in Badlands National Park, South Dakota, is in the mixed grasslands region.Wing-Chi Poon
There was once more than 170 million acres of tallgrass prairie in North America, a grassland ecosystem that blanketed the Midwest—from Texas all the way up into Canada and extending from Kansas to Indiana. Today, just 4 percent of the landscape that defined the middle of the country persists. Even the deep topsoil—created by roots that reached farther down into the dirt than the head-high blades of big bluestem, indiangrass, and switchgrass—that made prairie states into agricultural powerhouses is dwindling.
Not far from a stretch of land where a swath of native prairie still grows, and about an hour-and-a-half's drive from the Tallgrass Prairie National Preserve, sits the Land Institute of Salina, Kansas. The sustainable agriculture nonprofit and research center has for decades been working on a project that could revert the more than 200 million acres of U.S. land on which corn, soy, and wheat are grown into something resembling the prairie those crops helped displace.
Wes Jackson, who founded the institute in 1976, had a simple enough idea: Instead of growing staples as annuals, planted and harvested every year, why not develop perennials like the wild grasses found in the prairie into food crops? Not only would such a crop only need to be planted once, but its roots would hold down topsoil, capture carbon, and require fewer chemical inputs and water. If multiple perennial crops were planted together, they could sustain each other much like a wild ecosystem does, requiring little in the way of "farming" as we think of it.
It's a notion that has inspired generations of food-loving environmentalists—from Wendell Berry, a friend of Jackson's, to contemporaries like Mark Bittman and the founders of San Francisco's climate-focused restaurant The Perennial. While that speaks partly to the appeal of the idea, it also highlights the slow nature of the work: The institute has spent decades domesticating and improving plants like intermediate wheatgrass, a distant cousin of modern wheat that grows wild in Europe and Asia, and slowly bulking up the kernels from just a few milligrams into the double-digit range, creeping closer to modern wheat.
When the Land Institute was opened, Jackson said that it would take between 50 and 100 years to develop a perennial polyculture, in which many long-lived food crops could be grown in symbiosis. In 2012, Jackson told The New York Times that kernza, as the grain the Land Institute developed from intermediate wheatgrass is known, might be released to "farmers working with ecologists and agronomists" in eight or nine years.
But two years ago, the Land Institute quietly passed a significant milestone: A small co-op in northwestern Minnesota planted 50 acres of kernza for commercial production, followed by another 75 acres that will be harvested for the first time next summer. On Monday, Patagonia Provisions released the first-ever retail product made with the grain the company calls a "superwheat": a beer called Long Root Ale.
Launched in 2014, the outdoor gear company's food division is an extension of its long-standing conservation work, as Birgit Cameron, Patagonia Provisions' director, explained.
For the company to make a food product, it has to have a "really deep reason for being," according to Cameron, and one that often goes beyond a designation like "organic" or other familiar sustainability measures. The precooked, shelf-stable sockeye salmon Patagonia Provisions sells, for example, is caught in reef nets off Washington State's Lummis Island—a sustainable practice used for centuries by Native American tribes and supported by the company "so we can have salmon for the future." Patagonia's bison jerky "is about saving the prairie," Cameron said, and is made from the meat of buffalo that graze on 50,000 acres of restored grasslands.
Similarly, Long Root Ale, made by Portland, Oregon–based Hopworks Urban Brewery, "has a tremendously deep story and an incredible reason for being," Cameron explained. "It will tell the story of the Land Institute and their efforts" to reform—if not reinvent—agriculture.
That story starts with the Land Institute's perennial wheat. With its extensive root system, kernza "uses less than half the amount of water an annual, tilled-type cereal grain would use—60 percent less water," said Christian Ettinger, the founder and brewmaster at Hopworks, a certified B Corp. "It has tremendous benefit, and a hell of a lot less carbon is emitted. It's like mowing a lawn instead of tilling a soil and starting all over again." As the back of the can says, "you don't get carbon credits, but it's a damn good beer."
Chad Brigman / Patagonia Provisions Facebook
The beer—a light and flowery pale ale without the acid edge of a West Coast–style IPA—is made with a small amount of unmalted kernza. But the 15 percent addition of the wheat lends what Ettinger described as a spicy, nutty finish to the pale ale that he said is reminiscent of rye. (Some of the 5,000 pounds of grain Hopsworks used comes from the commercial co-op farms, and the rest was harvested from research institutions like the University of Minnesota.)
While he had never heard of kernza before Patagonia called Hopworks about the project last June, Ettinger wants to experiment with it more and is eager to find out what kind of flavors it might express as a malted grain that can be used as the main component of a beer. While Long Root may not be a full expression of the grain, like a bread or pasta product made from 100 percent kernza, it's a milestone nonetheless—and a conversation starter, spurred by a pint of beer, 5.5 percent alcohol by volume.
The romantic vision of Jackson remaking agriculture as a reflection of the native landscape of his home state may factor into those conversations, but the smaller details are compelling too.
"We're hoping that kernza in the marketplace helps draw people to an understanding of perennial grains," said Scott Allegrucci, senior developer and communications officer at the Land Institute. He imagined the questions beer lovers might ask: "I didn't even know grains aren't perennial—what's an annual? What's the difference; why does it matter? Oh, natural systems agriculture, what's that? Perennial polyculture? Why does that matter?"
"It starts there," he said.
Kernza hitting the market for the first time is, as Allegrucci said, a significant landmark. But work on the grain is by no means complete.
"It won't move out of the research arena anytime soon," he said. "It's still a work in progress."
Over the next decade, the institute will continue to work on improving kernza, hopefully increasing the kernel to about half that annual wheat. Breeders are also working on developing a semi-dwarf variety of kernza that's shorter than the chest-high plants and another line that farmers could graze livestock on—indeterminate wheatgrass is regularly grown as a forage crop—and still "produce harvestable, economically viable grain yield for farmers," he explained.
The 50 or so grass-seed farmers in the RL Growers Cooperative who are growing kernza in Minnesota have a guarantee that Patagonia will buy whatever the fields produce, which reduces risk. That has helped free up Richard Magnusson, who is both the president of RL Growers and a member, to be more simply curious about the crop and its potential.
"I think the thing that's interesting is this is the kind of wheat where it was in biblical times. None of the crops that we used for food now look like they did originally," he said.
Kernza, which forms sod like Kentucky bluegrass and other varieties used in landscaping, is familiar to him as a grass-seed farmer—but no one is making flour out of the tiny seeds of cool-season turfgrasses RL Growers produce for a living.
"We're really at the early stages with this," Magnusson said of kernza. "It's got some potential, and obviously the genetic improvements will keep coming and get us closer to a viable crop."
The 175 acres planted in Minnesota are being grown organically, and they haven't "sodded" yet, forming a mat of grass between rows, but Magnusson is impressed with its deep roots. He suspects it will be both cold hardy and drought tolerant—so much so that in a place where too much water is more often the problem, he envisions putting kernza plantings on the drier plots that he and other RL members farm.
Kernza farmer holding prairie grass with long roots.Jim Richardson
Kernza's commercial footprint in northwestern Minnesota is minuscule compared with the tens of thousands of acres of grass seed—the region's major crop—that are grown there today. But Magnusson noted that his industry started with two or three acres of Kentucky bluegrass planted as a research trial in the 1950s.
"It isn't the first time something like this has started on a small scale," he said. "You don't go from zero to 30,000 [acres] in one year. Hopefully this grows into tens of thousands of acres at some point."
Grasses define tallgrass prairie both in name and in biodiversity: The landscape is composed of as many as 60 grass species that account for 80 percent of the foliage. But there's a reason why vast sprays of wildflowers blaze across the Flint Hills every summer. The prairie is considered one of the most diverse and complicated ecosystems in the world—right up there with the Amazonian rainforest. Any farming system that aspires to replicate it cannot start and end with one plant species.
"A perennial monoculture, say, of kernza would be an improvement" over commercial, annual wheat production, Allegrucci said. "But it's not near where we need to get or where we want to get. It's the polyculture bit that delivers the huge long-term ecological benefits in terms of climate and water quality and soil erosion too."
Thanks to the progress that's been made on kernza, the grain has become nearly synonymous with the Land Institute—and that could become evermore the case with Long Root available in stores and other kernza products from Patagonia and others to follow. But as Allegrucci said, "the Land Institute is more than kernza."
"We're not tweaking a system of agriculture; we're displacing it," he explained. Not the Land Institute on its own, but the growing network of farmers, students, researchers, chefs, and plant breeders engaged with the work.
"It's like cribbing the Green Revolution for natural systems agriculture. It's doing the Green Revolution green. And that's not just going to be a set of plants or a set of gene tweaks—however fascinating or productive as they are. We're talking about re-envisioning what agriculture means to us as a people. And we can't do that on our own—but we're kind of trying to provide the hardware for it."
That hardware will take the form of other crops developed by the Land Institute: grains, pulses, and oilseed, generally speaking, which account for fully three-quarters of the world's caloric intake, as Allegrucci noted. Not only do those crops—whether wild prairie sunflowers domesticated for oilseed production or perennialized sorghum and rice—need to be bred and improved, but work needs to be done to determine how they can successfully be grown in concert.
"How do we develop systems where this plant can grow with other plants," Allegrucci asked, "where they can provide services to one and another?" Pulses can fertilize grains by fixing nitrogen in the soil; the deep roots of grains can help hold soil moisture for more shallow-rooted crops. When that kind of agriculture ecosystem is viable for commercial production like kernza is just beginning to be, "that's where the real perennial benefits come in."
But getting kernza out to farmers like Richard Magnusson, and products like Long Root into stores, is a significant step in that direction, even if a truly prairie-like farm is still decades away.
"We can't just stay in Salina and continue breeding obscure crop plants that people haven't yet heard of and all of a sudden bust out a commodity economy," Allegrucci said.
But, like Magnusson, he and others at the Land Institute hope that those 175 acres of kernza grow exponentially—and that countless acres of prairie-like farms someday follow.
Reposted with permission from our media associate TakePart.
Is beer vegan? The short answer is usually yes. However, occasionally, cruelly produced ingredients are used in beer, such as milk (mostly in milk stouts) or honey. A few beers are also clarified using isinglass (made from fish bladders).
We've compiled this resource, not to make going vegan seem more daunting for those who want to give it a try but as a resource for people who want to make sure that they're not consuming any animal-derived ingredients.
1. Pabst Blue Ribbon
2. Blue Moon Belgian White
We're glad Guinness realized that there are superior methods of filtering its beer than using isinglass and promised to phase it out by the end of 2016.
4. Golden Road Point the Way IPA
5. Anderson Valley Brewing Barney Flats Oatmeal Stout
6. Sierra Nevada Celebration Ale
7. Lagunitas Brewing Company IPA
8. Goose Island Sofie
9. Firestone Walker Brewing Company Union Jack IPA
10. Ommegang Witte Wheat Ale
11. North Coast Brewing Co. Old Rasputin Russian Imperial Stout
12. Widmer Brothers Hefe
13. Samuel Adams Boston Lager
Here are some honorable mentions, although the list isn't all-inclusive: Amstel, Amstel Light, Asahi, Bud Light, Budweiser, Coors, Corona, Dos Equis, Heineken, Keystone, Keystone Light, Kirin, Miller, Modelo, Negra Modelo, Pacifico, Sapporo and Yuengling.
Beers Produced With Isinglass
Pro tip: At a bar and want to search a specific beer? Type the name into the Barnivore database for fast answers.
Please use this guide only if you're of legal drinking age and always drink responsibly!
Americans love their beer. But because of the way beer is currently regulated in the U.S., there is no way to know for sure which ingredients are added to a particular brand unless its manufacturer voluntarily labels them—and most don't.
A recent inquiry into the ingredient contents of several major beer brands has revealed the presence of questionable additives like genetically modified organisms (GMOs) that are nowhere to be found on the labels. More than just simple water, barley malt, hops and yeast, many of America's favorite beers contain hidden flavor enhancers and preservatives that could pose a health threat.
Vani Hari, also known as the Food Babe, recently sent an email to MillerCoors on June 3 asking about the ingredients in popular Miller and Coors products. She was told that the company's beers contain a mixture of the usual beer ingredients alongside corn syrup, a refined corn derivative that typically comes from GM corn.
"Our Beers are essentially a mixture of natural ingredients: water, malted barley, corn syrup, hops and yeast," reads the email response from MillerCoors. The letter goes on to explain what each of the ingredients is for, placing specific emphasis on corn syrup as giving beer "a milder and lighter-bodied flavor."
Fair enough. Except that the MillerCoors website, along with the company's Facebook page, omit corn syrup altogether as an ingredient. The MillerCoors "Beer Nutrition Facts and Codes" website page only lists water, barley malt, corn, yeast, and hops as ingredients, with no mention anywhere of corn syrup.
Why is this important? As you may already know, whole GM corn is currently not allowed to be sold on the consumer market—only corn derivatives like corn syrup are permitted for commercial sale. Whole corn is also entirely different from corn syrup, which is a highly-refined sugar linked to obesity and heart disease.
This mismatch of information between what the MillerCoors website states about the ingredients in its products compared to what a company spokesperson stated in an email to the Food Babe is deeply concerning, as it demonstrates a lack of transparency when it comes to the contents of beer.
Beer Is Regulated by the Department of the Treasury, Not the FDA
Though it is consumed like any other food, beer is surprisingly not regulated by the U.S. Food and Drug Administration (FDA). Instead, it is regulated by a division of the Department of the Treasury known as the Alcohol and Tobacco Tax and Trade Bureau (TTB), which does not require that the ingredients of beer be disclosed to consumers.
Because of this, beer companies can get away with adding all sorts of flavor enhancers, stabilizers and other chemicals to beer products without beer-drinkers knowing about it. This means that GM corn-derived additives like corn syrup, for instance, are often hiding in beer without proper labeling.
"There is a long list of ingredients allowed in beer—like high fructose corn syrup, artificial flavors, stabilizers that are linked to intestinal inflammation, artificial colors, ingredients found in airplane deicing liquid, genetically modified ingredients, even fish swim bladders," wrote the Food Babe.
In the case of MillerCoors, which just so happens to be the beer company that responded first to the Food Babe, this is openly admitted on the company's website—though in a tricky way. On the same nutrition facts and codes page, MillerCoors admits that water, barley malt, corn, yeast and hops are the "main ingredients" in its beers, which suggests that there are certain non-main ingredients that are being withheld.
The Food Babe has created a petition which seeks to expand transparency in the beer industry for the sake of public health.
The first outreach effort from the Brewers for Clean Water campaign calls on America’s most visible home brewer—President Obama—to move forward long-delayed safeguards under the Clean Water Act. The campaign is a partnership between the Natural Resources Defense Council (NRDC) and some of the nation’s most respected craft brewers aimed at protecting and bolstering America’s bedrock water protection law. Twenty brewers signed onto a letter sent to the White House today in favor of protecting American streams, wetlands and headwaters.
“You can’t keep our biggest sources of water, and beer, clean if polluters are allowed to dump into the streams and wetlands that that our larger waterways depend on,” said NRDC Water Program Senior Policy Analyst Karen Hobbs. “But that’s what has been allowed to happen since the Bush Administration. The brewers are telling President Obama that they need their number one ingredient protected to maintain their business and slake the American thirst for tasty brews.”
The brewers’ letter calls upon the administration to release Clean Water Act policy updates that have been delayed for more than a year.
Few small businesses depend on clean water as much as craft brewers. While hops and malt can be sourced elsewhere, breweries are reliant on their local water supplies. Whether drawn from lakes, rivers, groundwater or a local water system, breweries rely on the protections of the Clean Water Act to ensure the quality of their main ingredient. Beer is 90 percent water. Small streams and wetlands help ensure a safe and sufficient water supply, but they’ve been vulnerable to pollution and destruction since the Bush Administration.
In April, NRDC announced the Brewers for Clean Water partnership to leverage the compelling business voice of nearly two dozen of the nation’s most respected craft beer makers in advocacy around water protections. In their first public messaging outreach on behalf of the Clean Water Act under the campaign, the following breweries signed on to the White House letter:
The letter focuses on White House delays in clarifying which water bodies are covered by the Clean Water Act. Supreme Court decisions in 2001 and 2006 created uncertainty about what types of waters are protected by the law. Agency “guidance” issued under former president George W. Bush further limited the ability of pollution control officials to protect waters, making implementation of the law difficult, time consuming and expensive. As a consequence, it became unclear whether the law protected a variety of waters, especially those that are geographically isolated from others, or that lack permanent flow. More than 117 million Americans depend on these water bodies for their drinking water. The U.S. Environmental Protection Agency and the U.S. Army Corps of Engineers released draft guidance in 2011; they received more than 230,000 comments, the vast majority of which were positive.
Following are quotes from brewers signed onto the letter:
“By protecting our nation’s waterways, we are protecting our beer,” said Jenn Vervier, director of strategy and sustainability at New Belgium Brewing Company, Fort Collins, CO. “America’s waterways are critical to our environment, our economy and our health. Not only does the great-tasting beer we brew depend on it, but so do the communities in which we operate.”
“Chicago is a big beer town, so the President should know what’s at stake,” said Josh Deth, head brewer and “Chairman of the Party” at Revolution Brewing, one of the most beloved breweries in President Obama’s hometown. “Chicagoans rely on Lake Michigan for more than source water for our beer—it’s where our drinking water comes from and where our kids swim. There’s far more than beer at stake.”
"As breweries, we have a voice that can be heard by thousands. As citizens, we have a responsibility to use that voice to improve the world around us. And, as Michiganders, we must do whatever we can to protect our pristine rivers, streams and lakes," said Russell Springsteen, owner of Right Brain Brewery, Traverse City, MI.
“Every living being has a right to a clean and abundant source of water. Brewers are no exception, and across the country they rely on clean water to create the libations enjoyed by so many. Protecting our waterways from pollution protects a growing American economy and the health of our communities,” said Cheri Chastain, sustainability coordinator at Sierra Nevada Brewing Company, Chico, CA.
“Water is our most precious natural resource, nationally and especially in New York, the only state that touches two Great Lakes and the Atlantic Ocean. Whether New Yorkers swim in Lake Erie, kayak in the East River or draw their drinking water from the Catskill Mountains, they understand the importance of protecting our water resources vigorously,” said Kelly Taylor, co-owner of KelSo Beer Company in Brooklyn, NY.
“Breweries have always been a key public meeting place in our communities and we wouldn't exist without the support of our patrons. Because of this, we feel it's of utmost importance to do what we can to give back to our community. Our support of the Clean Water Act is an important component of this desire to be a responsible business,” said Kris Spaulding, sustainability director and owner of Brewery Vivant, Grand Rapids, MI.
“Wisconsin residents have a special relationship to our water resources, which our state constitution holds in trust for all. By moving forward with this long-delayed action to protect headwaters and wetlands under the Clean Water Act, the administration will help protect Wisconsin’s water resources, as well as our economy. About 10 percent of our beer is currently exported and this guidance will help ensure the highest quality of our products here and for export,” said Russ Klisch, owner of Lakefront Brewery, Milwaukee, WI.
"Our mission is improving the quality of life for our neighbors. In order to continue that mission, the nation's waterways, including Lake Michigan, must be protected," said Greg Shuff, owner of DryHop Brewers, Chicago, IL. "Clean water is critical for the wellness of communities across the country, in addition to the quality of the beer we brew for our neighbors in Chicago."
“In Northern Michigan, we are surrounded by water. That fact has shaped our beer and brewing philosophy. We recognize the urgent need to clean and sustain our water resources, not just for our beer, but for our way of life,” said Joe Short, owner of Short’s Brewery, Elk Rapids, MI.
“Beer is an excellent megaphone, which is why we’re calling on our nation’s most visible home brewer, President Obama, to release this important guidance,” said Ian Hughes, environmental and safety coordinator for Goose Island Beer Company. “No one can afford to take clean water for granted, even those of us who live in the Great Lakes watershed and use its great water for brewing.”
Visit EcoWatch’s WATER page for more related news on this topic.