Brewhouse BlogIndependent. Brewer Owned. Brewing What We Like to Drink.

Transitioning to Organic

Sunday, April 26, 2009

One of the things that made the biggest impact on me during last week's Craft Brewers Conference in Boston was the Organic Panel Discussion.

A wider variety of base and specialty malts have become available, giving brewers a bigger palette of ingredients to create with without sacrificing the taste and quality of the beer just for the sake of going organic. More and more organic hops are becoming available (both in the marketplace as well as "homegrown" hops.) The downside is that organic ingredients cost more, but the benefits, to me, outweigh that increased cost. (Ten good reasons to go organic can be found here, dig deeper if interested).

My little part-time nanobrewery isn't getting a whole lot of beer out as it is, but my tiny bit, while but a drop in the proverbial bucket, is my responsibility. So, I'll be transitioning to organic, sustainably-produced ingredients. It will take a little time as I work through my current inventory of raw material, but I'll be working towards becoming certified organic in the future. Not much happens overnight with my part-time schedule, but I consider this a journey worth taking.

Stay tuned for updates on my progress towards organic.
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