and partially-treated water. Foster’s Brewery percent, across the board. Since, he has
in Australia produces enough energy with followed the numbers anxiously. Were his
this method to power a house for one year. customers still committed to good-tasting,
Still, significant hurdles stand between Hindy eco-responsible beer? Moreover, were they
and his brew-topia. Rising real estate costs in willing to pay extra for it? In a bar three
Brooklyn have made the battle for a new brewe- blocks away, during the dog days of sum-
ry nearly impossible, shelving green innovation mer, Hindy found some answers.
for the time being. To make matters worse, Everyday, construction workers descend
precipitate rises in the price of grains and hops from their scaffolded workplaces, and slip
(the bittering agent in beer) have increased into Mug’s Ale House for a pint. The beer
brewers’ costs an extra dollar for every six pack selection is one of the best in New York City.
produced, compared to just 3 years ago. It may Sitting in clusters on barstools, the dusty fa-
not sound like much, but with macrobreweries ces scan a dizzying row of beer taps. They
like Anheuser-Busch and Belgian-owned InBev chat loudly, sometimes to no one in particu-
consolidating to hold more sway in the grains lar, and often about beer.
and international markets, craft breweries “Did yah get a load of what he’s drinkin’?
know something has to give. Budweisah.” says a burly man with long
black hair. “Ain’t gonna catch me drinking
Reducing quality has
that shit no more.” On the other side of the
bar, an old patron starts up.
never been an option for
“Gimme a Brooklyn Brown,” he tells the
bartender. Then, turning to his friend he
the Brooklyn Brewery.
continues, “Damn good beer. It’s made right
here, too, you know?”
"Yeah, right around the corner" his friend
The use of adjuncts, additive grains like
replies.
corn and rice favored by larger breweries,
Despite the price increase, Brooklyn
would dilute their taste and violate the goal
Brewery’s sales have held steady, proving
of brewing the best beer regardless of cost.
that New Yorker’s were still willing to sup-
“You can’t compromise those kinds of prin-
port local businesses that share their values
ciples without sacrificing your business,”
as well as serve their thirst for quality
Hindy says. As for their green initiatives,
he believes “they may be costly in the
short run, but in the long run they will be beer.
worthwhile.”
Warily, Hindy announced this past Fe-
bruary that Brooklyn Brewery would be in-
creasing the price of their products by six
44 OUR GREEN BOOK
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