![]() Consider how long it takes your stovetop to heat a little pasta water to a boil - then think of doing that same thing at 1,000 times the scale. (This doesn’t consider the energy used to grow and process brewing ingredients.) The boil uses so much energy because the wort (the liquid containing extracted grain sugars that eventually becomes beer) needs to be held at a rolling boil for roughly an hour sometimes longer. “Boiling wort is the most energy-intensive part of the brewing process, strictly speaking,” says Matt Dunn, vice president of operations at Southern Tier. Now that conversations about carbon emissions are central to the food and beverage industries, it may be time to rethink the traditional brewing process. This process was developed and perfected over many centuries, long before matters of sustainability were ever considered. ![]() When beer production was formalized many centuries ago, it required the same basic steps brewers follow today: Integrate grains and water, heat them until they make a thick oatmeal-like mixture, remove the grains from that mixture and boil the remaining liquid, let it sit for a while (what we now recognize as fermentation), and a few days later, its ready to drink. Could the beer be a template for a more energy-efficient brew day?īeer is one of the oldest fermented beverages on Earth. Instead, Nu Haze is made by skipping a step of the brewing process, and it happens to be the most energy-intensive one. Southern Tier Brewing Co.’s Nu Haze IPA is missing something every other beer has - something that’s always been considered essential to beer.
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