FROM SEED TO SIP
Water is not only vital to the world around us, but it’s a key ingredient in the beer we make. When we say that we’re committed to conserving and protecting this incredibly important resource, we mean it. Every step of our brewing process is focused on this cause, from seed to sip.
We begin at our Seed Research Facility in Fort Collins, Colorado, where we’re working to identify barley seed that can use up to 40% less water for the same yield.
Then, we move on to our SmartBarley project, which works directly with barley farmers across the country to help them benchmark their inputs and outputs to improve their performance. We’ve also partnered with the University of Idaho and the Bureau of Reclamation to install 9 Agrimet stations in key barley growing regions in Southern Idaho and Montana. The stations deliver real-time weather data to barley growers and other crops to help them use water more efficiently – the pilot program helped growers reduce their water use between 9% and 23%.
Each year our employees join local partners to remove thousands of pounds of trash and debris; remove invasive species, plant trees and native grasses to improve filtration and run off, and more. Additionally, we’ve partnered with The Nature Conservancy in Fort Collins, CO to help prevent future catastrophic forest fires both by analyzing and implementing a demonstration of forest management practices. And we’ve partnered with California Trout to restore hydrologic function in the Mammoth Lakes Basin as one of the sources of water that ultimately reaches Los Angeles.
At our U.S. breweries, through innovation and commitment from our employees, we’ve reduced our water use by nearly 50% over the last 10 years.