Sustainable Home Brewing

Every little bit counts.  Even if you don’t brew on an industrial scale, you can be as cognizant about sustainability.  Creativity with spent grains is one step.  And that is where the book Sustainable Homebrewing by Amelia Slayton Loftus comes in.

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Loftus “covers the whys and hows of organic brewing, things to consider when buying equipment, and everything you need to know about organic ingredients (what makes them different, how to get them, and how to make substitutions). ”

And more importantly new to me considering the sun and lack of water in California, “You’ll learn how to brew sustainably by growing ingredients yourself, recycling water, using solar energy, and achieving zero waste.”

Chicago – New Chicago Brewing Co.

Strong Artisan Ales are whats promised from New Chicago Brewing Co.

Now they aren’t planning on opening until spring of next year but their plans look really cool and forward thinking. Read this from their website: “Brothers Jesse Edwin Evans and Samuel Evans are opening a production brewery in the Whiskey Point section of the Back of the Yards neighborhood in Chicago, producing and bottling big, bold, strong ales. It will be a collaboration with insanely creative people in a 100% sustainable environment.

New Chicago Brewing Company’s planned launch date is March 4th, 2012, the 175th anniversary of the incorporation of Chicago. We are a socially conscious company partnering with- and located inside- a revolutionary food manufacturing facility called The Plant. It’s the first vertical farm facility of its kind. The Plant is a closed ecosystem that can handle its own waste and generate its own power. Every one of New Chicago Brewing Company’s byproducts will be fed back into a system that raises tilapia, grows microgreens and mushrooms and nurtures aquaponics gardens. View a diagram that helps to explain the ecosystem. It will become a culinary destination. One of the brewery’s main ingredients will be to give back by using our resources to benefit the positive things that are happening in the city of Chicago.”

Chicago is rising fast on the brewery front.

Tony’s Darts Away

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Another beer bar is hitting the LA scene! And this time in Burbank.

Here are some of the highlights from their press release: There’s a new “Tony” in charge – Tony Yanow – who announced today plans to gently revamp the bar and restaurant, greatly enhance the beer selection and ramp up the menu. With beer, wine, and soft drinks on tap, this will be the city’s first “bottle-less” bar. The new and improved Tony’s Darts Away will be unveiled in mid-April 2010.

A dedicated beer enthusiast, and first-time restaurateur, Yanow will offer over 30 California craft beers in addition to California red and white wine and sodas – all on tap. He has designed the food and beverage component of the restaurant to create as close to a “no waste bar” as he can get. Meaning no bottled beer, no bottled soft drinks, and no bottled wine. Sticking to his motto, “Bringing the fine beers of California to the fine people of Los Angeles,” Yanow has tramped across California – from the Oregon border to the Mexico border – to source the best craft beers the state has to offer. About half the beers on the list will be fixed while a selection of seasonal and limited edition beers will rotate on the other taps. To encourage trial, Yanow will offer flights of beer, plus friendly and knowledgeable bartenders will guide customers to find their new favorite brew. Served in specialty glassware to maximize the experience, an “Honest Pint” will be priced at $4.50 for most brews.

Why only beer (and wine) from California? “Three reasons,” explains Yanow, “First, the quality and freshness of local beer can’t be beat. By offering only California beer, we’re able to serve beer the way the brewer wants it served – not something that was shipped across the country and passed through many hands. Second, I think it’s important for California businesses to support each other; we’re all in this economy together and it’s never been more important to support the small guy and buy local to help employ people in our community. Finally, the environmental impact – or carbon footprint – of shipping beer, nationally and internationally. I’m working hard to keep our ‘beer miles’ as low as can be.”

To eat, there will be a selection of locally sourced artisan sausages which are made with California meats plus four vegan sausages and a variety of toppings. The sausages will be served on a bun from a local bakery or a bed of organic lettuce. There will also be fried foods to snack on in addition to a selection of California cheeses. A few composed salads round-out the straightforward menu that is designed to complement beer, of course.

The space, which has remained largely untouched since the restaurant first opened in the 1960s will keep its divey feel and be refreshed with minimal cosmetic upgrades – most of the changes will happen behind the bar with the installation of the integrated beer tap system. There will be a “beer library” featuring books on the subject from Yanow’s own collection. Locals who have been regulars for decades will have a wall of homage featuring their photos, (plus a personal locked-in beer price). True to its name, Tony’s Darts Away will have dart boards for friendly games.
Tony’s Darts Away is located at 1710 W Magnolia Blvd, Burbank, CA 91506. The bar will be open Monday through Saturday from 11am to 2am and Sunday from 9am to 1am. Phone, 818-253-1710.

P.S. I interviewed Tony Yanow and I will post information from that talk as we get closer to their grand opening.