Annotated Secondary Bibliography – PD

Palmer, John, and Colin Kaminski. Water: A Comprehensive Guide for Brewers. Boulder, CO: Brewers Publications, 2013.

This source is a book targeted at people in the brewing industry. It describes the water cycle and the process for cleanly reusing water. The brewing industries biggest environmental impact is in its large consumption of water and how it deals with cleaning and reusing it. This book provides an example of ideas and techniques breweries are using in order to produce environmentally-sound beer. Sustainability and constant improvement in regard to green production is entwined into beer culture, with this book in production, it is clear that the beer industry is aware of its negative impacts, especially in regard to water, and its strides to lower consumption as well as reusing water. This source fits into the later third of my paper which will deal with the current craft brewers culture and why a large brewery like Anheuser Busch would also switch to be more sustainable in order to appeal to the same consumers who do care about the sustainability of where their products come from.

Olajire, Abass A. “The Brewing Industry and Environmental Challenges.” Journal of Cleaner Production, 2012. doi:10.1016/j.jclepro.2012.03.003.

This is a peer reviewed journal, accessed from the internet, which deals with the environmental challenges in the brewing industry. The brewing industry uses a lot of water and requires land for agriculture (malts and hops). This source will help me in the middle of my paper, the part which deals with the sort of counter culture which strives to create a sustainable brewing industry due to it’s in depth analysis of where sources are being used and in what quantities. This source also makes it very clear where all the water and wastewater is used in the brewing process, with a lot of graphs, easy to understand graphics, and number breakdowns that make this information very digestible.

Deaton, Jeremy. “America’s Craft Breweries Are on an Environmental Crusade.” Popular Science. August 16, 2017. Accessed March 10, 2019.

Although from a blog related to “Popular Science” due to beers high consumption, being one of the top five beverages consumed in the United States, its important platform puts it under a light to be different and more sustainable than other beverage facilities, such as those producing soda or bottled teas. This source will be used alongside my primary sources relating to how examples of how breweries such as Brooklyn Brewery or River Horse Brewing donate their hops and reuse their water. It’s not an individual phenomenon, but a large movement, if not already embedded into current craft brewing culture. The person I spoke to at Brooklyn Brewery mentioned we are living in a Craft Brewing Renaissance, which would bring hope that sustainability in one’s brewing facility is not only better for the environment, but better for the workers and consumers.