Humans have been brewing beer for thousands of years. Brewed and drunk in moderation according to our doctor’s guidelines, beer making can be a hobby that is satisfying, convivial and sustainable. Beer brewed naturally at home rather than bought at the supermarket can have a much smaller ecological footprint as it involves fewer travel miles of a heavy product (transportation of water and bottles), can be made with relatively little equipment, is made using local water and could even be brewed with local ingredients such as home grown hops. In addition, all of the waste can be composted in the garden, and the bottles and lids reused following sterilisation.
Richard Pettinger is a homebrewer who has won national awards many times for his brews. In this programme, Richard talks to me about the history of beer making, its sustainability aspects, and provides us with an overview on how we can go about making our own beer. From Richard, “If anyone wants some of our family’s yeast, which is cold or room temperature fermenting, you enjoy reduced electricity consumption by not needing a heating element! We are happy to share it around. It makes everything from the darkest strong ales to light pale ales, lagers and also ciders.” Thanks Richard! Email firstname.lastname@example.org
You can listen to this podcast on BEER MAKING FOR MODERATE CONSUMPTION with Richard. please contact Maureen on email@example.com