By Ashley Bouman

Beer is the oldest alcoholic beverage in the world, as well as the most widely consumed, and while Saint Patrick's Day is five months away, people everywhere are now looking into the aspects of a different type of green beer. The process by which beer is made is the most energy-intensive procedure of all foodstuffs. Beer is made up of basic ingredients, mostly water. There must be a starch source (mainly derived from cereal grains like barley, corn, wheat and rice), yeast and hops that give beer its bitter taste but act as a natural preservative. A clarifying agent is sometimes used, as well, to make the appearance of the alcoholic beverage seem light and clean. Different regions of the planet are better suited for different types of beer.

With such a huge amount of energy being used to make over 100 billion gallons a year of the amber liquid, brewing engineers at the Technische Universitaet Muenchen in Munich, Germany, are looking into methods that will stabilise the energy balance of beer production. Their target is to save 20% of the energy required during the brewing process. Such a reduction can be difficult because beer cannot be brewed without a kettle, and the kettle must reach temperatures between 110 to 160 degrees Centigrade in order to boil down the wort - the liquid extracted from the mashing process - to create the beer. This process consumes a substantial amount of energy, especially if one considers all the breweries that are in existence.

The ideas and experimentations for alternatives to this traditional process involve combined heat and power (CHP) stations that are highly energy-efficient and environmentally friendly due to the co-generation of power and heat. Unfortunately, they are of no use to breweries due to the fact they can only reach temperatures of 90 degrees Centigrade and the boiling point of wort is 110 degrees Centigrade or higher. Engineers have been working on fixing this problem by combining CHP stations with a "zeolite storage system," which is a storage system that works thermo-chemically using miniscule zeolite spheres. These spheres are made of minerals that have superb heat storage properties and through a process of adding and decreasing water, the zeolite sphere can release heat up to 250 degrees Centigrade which is more than enough to heat a brewery kettle. Once the scientists have the kinks worked out of this process, it will revolutionise the way breweries function.

For those who cannot wait for the changes in brewery science to benefit beer making, many micro-breweries have taken it into their own hands to be environmentally cautious. One couple in particular, Kim and Jeff Jordon, started the New Belgium Brewery in Fort Collins, Colorado based upon environmental fundamentals. The brewery started in the couple's basement 16 years ago and has blossomed into the third-largest mid-sized brewery in the United States, now employing over 300 people. The Jordons believe in the three R's, using brew kettles that use 65% less energy than the standard kettle, having the spent grain go to a local farmer for feed, and turning their waste water into energy. The bacteria in the waste water "cleans" the pollutants which results in the release of methane gas, a bio-product that is used to fuel 15% of the brewery's electrical needs; the other 85% comes from wind power. These environmentally cautious efforts result in a $3000-a-month savings on electric bills, as well as an 8 million-pound-per-year reduction in carbon emissions. It is important to the Jordons to be environmentally friendly in every way possible.

At the moment, many breweries are playing a huge role in the sustainability movement. There are countless efforts being made on the green energy front and the exchange of ideas is going on no matter the cost or if there is a return of investment. It is a group initiative with collaboration among competitors to share the best methods and try out new ideas.

What can we do as individuals? Well there is plenty. First of all, if you like beer, perhaps you should research the breweries in your area and buy locally. This helps the impact on the environment by reducing the shipping-related carbon emissions as well as supporting local businesses. To coincide with buying locally, also try to look for organic brews. We all know the importance of buying organic foods and beverages, so why not transfer this mentality to our alcoholic purchases as well? With the current popularity of organic foodstuffs, organic beer is not hard to find. If you are really feeling adventurous, you could be the ultimate local beer proprietor and brew it from your own kitchen, basement or garage. If you are really enthusiastic you could even grow your own grains and hops in your garden - completely organic, of course. Be aware that you will need a licence to sell the brew, however. Each province and state has strict rules regulating the sale and service of beverage alcohol.

While all this talk about beer could be making you thirsty and reaching for a cold one, remember to always be safe and responsible when consuming alcoholic beverages.

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