You are invited to join us on June 18 from 1:00 – 2:00 PM EST for an interactive virtual panel to hear from industry experts as they discuss low-tech practices to optimize brewery water use and support watershed preservation.

According to the National Brewers Association, the average craft brewer uses seven gallons of water to produce one gallon of beer. BA estimates that 70% of this water is discharged as effluent to local wastewater treatment plants, which can impact local water quality and bring high disposal costs for breweries. 

But many brewers are finding ways to conserve water used in their operations, minimize wastewater, and protect local water resources – and in the process, save costs on utility bills and have a positive impact in their communities.

In this session, you’ll hear from:

- Paul Upham, Bissell Brothers Brewing, Maine: Learn about Bissell Brothers' watershed preservation commitments, high strength waste side-streaming, and innovative water saving measures

- Dan Weber, Dogfish Head Brewery, Delaware: Dan will highlight some of Dogfish’s industry-leading water and wastewater practices and share ideas for implementing practices at various scales

- Dano Ferons, Mad Mole Brewing, North Carolina: Dano will share how Mad Mole engaged partners to improve stormwater management on their site and improve water quality in a local receiving stream

- Franklin Winslow,Tarboro Brewing, North Carolina: Franklin will talk about the waterwise practices being implemented at this rural, small-town brewery

Bring your ideas, tips, and questions for an open Q&A time. Register here!

Hosted by the sustainable brewing programs at University of Maryland, University of North Carolina, and University of Maine in partnership with BetterBev.