Thrive: Drinking and Thriving

The brewing of beer uses, on average, around five gallons of water to make just one gallon of beer. The booming locavore and brewing scenes are reducing travel cost with their products, but they still leave a carbon footprint. While many in the industry are green-minded — preferring to use cans over bottles, re-purposing supplies, and reusing waste products — their line of work still utilizes a lot of resources from start to finish. There is work to be done, and that starts with an open discussion. This Monday, Chowgirls Killer Catering and Joe Alton, editor of The Growler magazine, will lead a conversation on that topic, titled "Thrive: Drinking and Thriving: Sustainability and Brewing." The discussion will involve all aspects of the business, with representatives from suppliers of raw materials, farms, and brewers on hand to discuss their approach to dealing with and working at companies such as Bang Brewing, Fulton Beer, Hippity Hop Farms, BSG Craft Brewing, and Rahr Malting. The evening is one in a series of five panels sponsored by Chowgirls exploring sustainability.
Mon., May 12, 7 p.m., 2014

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Chowgirls Killer Catering

1224 2nd St. N.E.
Minneapolis, MN 55413


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