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Sierra Nevada / Western Rivers Conservatory

As if it’s a surprise to anyone that knows Sierra Nevada Brewing and the monumental steps they take to minimize their impact on the environment and be a sustainable brewery, well, they are at it again. From the same people who were named ”Green Business of the Year” by the EPA, they happily announce the launch of their third annual “Wild Rivers” campaign. See below for the press release.

Chico, CA – Sierra Nevada Brewing Co. — a pioneer in sustainability and craft brewing—announced today the launch of the third annual “Wild Rivers” campaign. Wild Rivers is a campaign dedicated to helping preserve vital waterways across the country.

For every 12-pack of Pale Ale and Sierra Nevada seasonal beer purchased in the U.S. from August 1 through September 10, Sierra Nevada will donate a portion of proceeds to river conservation-focused partners across the country, including Western Rivers Conservancy, a non-profit based in Portland, Oregon.

“Great water is essential to making great beer,” said Ken Grossman, Founder and President of Sierra Nevada Brewing Co. “We are committed to preserving natural waterways both in the Sierra Nevada that offer our inspiration, and across the nation.

“We measure the success of our business not only on the quality of our beer, but also our contribution to a healthy environment,” Grossman said.

The “Wild Rivers” partnership, which will be visible at retailers across the nation, aims to raise awareness and increase stewardship of rivers that sustain our communities and ecosystems. Since the program’s start in 2009, Sierra Nevada Brewing Co. has donated more than $170,000 to its partners to help preserve vital waterways across the country. A portion of these proceeds have supported Western Rivers Conservancy’s work to create parks and protected natural areas along rivers like the Klamath in California, the John Day in Oregon, the Hoh River in Washington, and the Gunnison River in Colorado.

“Sierra Nevada has blazed a trail of environmental stewardship,” said Phil Wallin, President of Western Rivers Conservancy. “We are proud to partner with such a great company to advance our mission to protect the great rivers of the West.”

Besides Western Rivers Conservancy, the 2011 Wild Rivers campaign will support the Ohio River Foundation, Delaware Riverkeeper Network, The River Project, and the Southeast Watershed Forum.

Cruising around on Twitter today, I came across the link for this video. I had seen it previously a year ago but I had forgotten about it until now and I felt that it was worth sharing. With that, I leave you with the description of the video from the creator:

Transportation and simple living are two of my favorite soapboxes. With this project, I want to dispel the notion that bikes are difficult, dangerous, impractical, etc. So I rode my bike, with an empty keg in tow, to my favorite local craft brewery (Stone Brewing). We had a couple of beers, and talked to the folks there about their commitment to sustainability. Then I loaded up a fresh keg, and pedaled it home 17 miles over some consequential elevation changes. I don’t expect everyone to drag a 160lb keg up a steep hill on a bicycle, but I see my neighbors driving 1/4 mile from their homes to go to Vons, carrying their groceries away in plastic bags. Then they drive back to the same shopping center to get their requisite exercise at 24hr fitness. I just want to convince them to bike or walk that 1/4 mile to Vons to fill up a backpack with useful brew. At once they’ll save time and money, and reduce dependence on oil and pollution going into our oceans.

Deschutes

Deschutes Brewery today announced that it has finalized plans to expand its brewery headquarters in Bend, Oregon. Due to customers’ continued consumption of the brewery’s damn tasty beers, Deschutes plans to add 6,750 square feet to its production facility, which will include five new shiny fermentation tanks and a fresh remodel of the tasting room and gift shop.

“Demand is rising in our local market and among our loyal fans in the states where we sell our beer,” said Gary Fish, president and founder of Deschutes Brewery. “This expansion is an investment in our future to make sure that we are ready for the increased demand.”

Specifically, this project will create a new building to house the fermentation tanks, a new two-story building to house future processing equipment, an electrical control room and new restrooms and showers for the staff. The expansion will allow Deschutes Brewery to brew an additional 105,000 barrels per year, along with enhanced processes to continue ensuring beer quality and consistency. This will be the first phase in a two-phase expansion. The second phase will take place in several years and include five more fermentation tanks.

Water and energy efficiencies are built in to the new design, including the installation of a continuous use cleaning system and the addition of a water re-use tank which will save thousands of gallons of water and energy per year. Additional sustainability features include a heated warm rinse tank, which will save hot water and steam for tempering tanks between cycles. The brewery will continue with designs to capture CO2 from the fermenting process and decrease waste to the City sewer system.

Local firms BBT Architects and R&H Construction are designing and building the project, and Walker Structural Engineering is completing the structural design. Construction on the space is slated to begin mid-May 2011 when engineering is complete, and will be finished in mid-2012. Visitors will still be able to easily access the brewery for tours, tastings and merchandise during the construction process.

Mutineer Issue #16 Cover

April 22nd is Earth Day and it’s a well-known fact that Mutineers love the planet Earth, clean water, clean habitats and environments to grow the ingredients for our beverages and for happy animals to frolic. Mutineers love the Earth so much that we have dedicated an entire issue to Earth Day with sustainability being the common theme throughout the magazine. With that said, we proudly present to you Issue #16 of Mutineer Magazine.

Mutineer Interview: Kim Jordan of New Belgium Brewing

The Mutineers paid a visit to New Belgium Brewing on the eve of their 20th anniversary to speak with CEO Kim Jordan about their history, their beer, and their extraordinary efforts for a sustainable brewery.

Bordeaux: Le Wine Buff Odyssey

Mutineer Alan Kropf travels to Bordeaux, France with Le Wine Buffs, Bordeaux’s wine ambassadors of the future recruited by the Bordeaux wine industry to connect with the younger generation of wine drinkers. Meet the Buffs and follow them on their adventure in beautiful Bordeaux.

Drink Green: Sustainability & Fine Beverage

Sustainability Certifications, Six Sigma wine, Organic Liqueurs, Frey Vineyards, Kegged Wine, Canned Beer, etc. Everything you need to know about the steps beverage producers are taking to minimize and offset their effects on mother nature.

Cooking With Guinness

Mutineer Food Editor Erin Jimcosky shares three awesome recipes using Guinness beer and just in time for Saint Patrick’s Day, as well as tips by The Homebrew Chef Sean Z. Paxton on how to cook with stout beer.

The March/April issue also includes:
Civilization and Its Discontents: In Defense of the Angry Drunk
The Plaid Avenger: Sri Lanka
What People Drink: Ben Gleib
What People Drink: Martin Miller
Wine Steals: Riesling
Behind The Glass: Impotent in Potenza
Beer Styles: Organic Beers
Classic Cocktails: The Grasshopper
Left Coast Libations: Portland
Mutineer Library, The Adventures of Georges and Anja, 6 Tips for “Greener” Coffee, , and much, much, more…

Sierra Nevada 30th Anniversary

On November 15, 1980 the first batch of Sierra Nevada beer made it through the brewhouse, helping to usher-in a new era of interesting, hand-crafted, and flavorful beer enjoyed around the world today.

With that said, today Sierra Nevada turns 30! You knew it was coming as Sierra Nevada has been releasing their 30th Anniversary beers over the last few months. A total of four beers were released, with the first three being collaborations of Ken Grossman of Sierra Nevada with pioneering brewers such as founder of the American Homebrewers Association Charlie Papazian, Fritz Maytag of Anchor Brewery, nationally renowned beer writer Fred Eckhardt, and Jack McAuliffe of the late (and first microbrewery) New Albion Brewery. The last beer of the series, Grand Cru, was done entirely in-house and celebrates the pioneering history and innovative spirit of Sierra Nevada and is a blend of oak-aged Bigfoot, Celebration Ale, and fresh Pale Ale and then it’s generously dry-hopped. Continue Reading »

Inga Keck, Sedlescombe Organic Vineyard

Sedlescombe Organic Vineyard – Inga Keck energising the biodynamic cow manure preparation

England’s first organic wine producer Roy Cook, owner and wine maker at Sedlescombe Organic Vineyard, has made the conscientious decision to take his winery to the next level of sustainability by adopting the biodynamic cultivation method and philosophy. Through the introduction of additional procedures above and beyond the normal organic rules, Cook has become the first producer of biodynamic wines in England’s history. Continue Reading »

Outside Living Cocktail, Patron Greenmarket Cocktails
For the second installment of Patron’s “The Art of the Drink”, a seasonal drink series that pays homage to the summer cocktail, Patron has joined forces with three of the country’s leading mixologists to create a series of sustainable cocktails that follow the “farm to table” concept — utilizing local and sustainable ingredients. Each ingredient in the Patron Greenmarket Cocktail lineup were carefully selected based on compatibility with the Patron Silver, Patron Reposado or Patron Anejo. Continue Reading »

If you read Issue 3 of Mutineer Magazine, then you know the deal with BottleRock in Culver City, CA. This place is the real deal, with one of the best bottle for bottle beverage programs you’ll ever see. Helmed by the incredible palate of Sommelier George Skorka, I can’t say enough about this killer establishment. Continue Reading »

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