There is no getting away from the fact that producing beer is a hugely energy intensive process. The very nature of brewing requires boiling a huge vat of liquid, which then needs to be cooled quickly, and kept at near freezing temperatures for several weeks. The finished product also needs constant refrigeration if it’s to be kept at its best. Other processes connected to brewing, such as the farming of ingredients, and the production of the chemicals used for sanitisation, all add to its large carbon footprint.

In this panel discussion, hosted by Matthew Curtis, we examine what both breweries and the folks who drink their beer can do to encourage breweries to take responsibility for adopting more sustainable practices in brewing. There’s plenty to debate, from the use of organic grains, to carbon dioxide capture and reuse, to the controversial deposit return scheme that is just around the corner for the United Kingdom.

Featuring Sarah Luxon (Wiper & True), Jamie Delap (Fyne Ales), and Sam McMeekin (Gypsy Hill).

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