Executive summary:
Brewing beer is a world trade, but the amount of waste produced by this industry is amazing. Only 8 % of the starch is used and the remaining 92 % of the drêches, which contain fibers and proteins, are generally not used. Production of a liter of beer requires up to 10 liters of water and CO2 emissions only accentuate the need for a zero emission industry. This file presents the options at our disposal to use the available biomass and generate energy and food, thus increasing environmental performance at lower cost, with financial returns and higher productivity. The objective is to reuse the elements from the production process. Breast is an excellent dietary supplement, water can be reused, CO2 can be captured and drêches fibers and proteins are an ideal food for animals or can be combined with flour to obtain healthy bread. In some regions of the world, the brewing of beer is part of culture and tradition, which makes it more difficult to implement changes or the introduction of alternative ingredients. Buckwheat is a versatile plant that grows quickly and at high altitude, especially in the Himalayas, but which almost disappeared with the introduction of cheaper ingredients like rice. The approach of the blue economy wishes to provide quality while strengthening culture, tradition and biodiversity, as has been demonstrated in Bhutan.
Keywords: waste, drêches, water, CO2, reduced cost, financial yield, increased productivity, change, fermentation process, reuse, yeast, zero emissions, health supplement, animal feed, brasserie beer, bread, buckwheat, environmental performance , capital investments.
Brewing of beer, a priority for zero emissions
In 1981, my first company was a commercial company which imported, among other things, Belgian beer in Japan. Belgians are proud to produce some of the best beers in the world and I was happy to promote the creation of a market in Japan, as many others have done. It was obvious that when I returned to Japan 13 years later to develop the concept of zero emissions, beer had to be included as a priority sector. I was very aware of the challenges that beer brewing involved: for each liter of beer, at least 10 liters of water are necessary. Used cereals had a greater impact. During the beer brewing process, starch (8 %) is extracted from grains, and fibers and proteins (92 %) are considered to be waste that is best recovered by certain cattle breeders for food animal. In addition, beer production generates CO2, which is natural, but no factory recovers it. When I undertook, in 1994, to determine the priority sectors for the application of the concept of zero emissions for the Kyoto protocol in 1997, beer was resolutely retained as a priority target.
I was quickly faced with two products on the market. On the one hand, there is the principle of purity (or Reinheitsgebot) which is strictly applied by German beer brewers since 1516, the oldest production provision still applied today in order to protect the consumer. This almost 500 -year -old prescription prescribed that beer is made from barley, hops, water and yeast (wild), and nothing else. If this method was celebrated as how to make beer, the search for higher productivity levels, lower costs and faster financial yields paved the way for non-Germans that have changed the ingredients (rice rice Instead of barley, as is the case for the famous American Budweiser), and sought ways to speed up the fermentation process. Traditional beer brewing requires 21 days of fermentation. If this fermentation process could be shortened one day, this would free up capital investments, improve cash flow and offer greater yields. While I tried to know the innovations in progress in the field of beer brewing, I had a special session with Professor Erkki Leppävuori, the CEO of mountain biking, the great Finnish technical research institute. He told me that the time of the romantic vision of German beer was over. VTT research has improved the beer fermentation process thanks to genetically modified enzymes that limit stay time in the tanks at only 5 p.m. I wondered if it was the best way to improve the overall yield of beer or if it was only to reduce expenses, even to the detriment of tradition and taste.
Greater value for available resources
While I was continuing my investigation mission in 1994, this information prompted me to seek productivity and additional income while wishing to preserve the tradition of brewing beer. Instead of adopting innovations to reduce costs, I set out to find ways to generate more income with these easily available resources. This is the fundamental principle of the blue economy. It was this particular Finnish experience that motivated me to seek a higher value from available resources, while remaining faithful to tradition. My arguments were simple: we can reuse 92 % of used cereals (factor 12), we can reuse water (factor 10), we can capture CO2 and we can reuse yeast. Ernst Ulrich von Weizsäcker, who published the report to the Rome club entitled "Factor 4: double the wealth, half reduce the use of resources" 1 and, later, "factor 5: transform the economy by improvements to 80 % of the productivity of resources ”, and on the basis of discussions with Dr. Friedrich (BIO) Schmidt-Bleek, who created the Institute of Factor 10, I concluded that we could improve the efficiency of resources Beer with factor 10.
This implies that we have at least 4 additional sources of income that would preserve this tradition, while ensuring an improvement in competitiveness and a production of more products. One of the first people to encourage me to take this path was Ms. Yoriko Kawaguchi, former senior official of the Japanese Ministry of International Trade and Industry and head of environmental management at Suntory (one of the four main brewers beer from Japan) at the time. Discussions with Suntory did not go unnoticed, especially with Asahi Beer which successfully launched its super dry beer, whose alcohol content is slightly higher (5 % instead of 4.5 %) and the sugar content lower, which reduces bitterness. Mr. Yuzo Seto, the CEO, was very wishing to differentiate the company and undertook to be a zero -emission company by the end of the century, after a single brief meeting.
Transform used yeast to draw health benefits
I was encouraged by these daring declarations of large Japanese companies, but I realized that my proposal for zero waste and zero emission was a simple but very clear goal. I had some follow -up discussions with Asahi when I started at the UNU, in particular with their Chinese herb medicine laboratory in Chiba, which was then renamed Asahi Food & Healthcare, where it was decided to start transform All yeasts used in food supplements. It was remarkable that a brewer of beer has a medicine laboratory, but the discoveries concerning brewer's yeast as a medication were based on the fact that it contains chrome which reduces blood sugar and helps the body to use insulin more effectively. It is also used to treat diarrhea, flu and swine flu, and as a source of vitamin B. When I learned of these results and the decision of a beer brewer to get into its marketing, I am felt comforted in my quest. It is possible to think outside the box.
Brasserie at zero waste emissions: Japan and China
In 1994, it was not easy that the determination of Asahi Breweries was so large. In 1996, the management had already managed to make its Ibaraki brewery 100 % without waste or emissions. In 1999, the nine brasseries based in Japan had eliminated the concept of waste, producing animal food at a lower cost than the import of overseas foods and recovering CO2 to reuse it in the factory ; Nothing was left to the scrap, including metal beer capsules and cardboard boxes. I visited the Center for Research on Environmental Sciences (which is part of the Chinese Academy of Sciences) at the invitation of Professor Li Wenhua, who is a member of the Chinese Academy of Sciences and professor at the 'Institute of geographic sciences and research on natural resources, where he teaches natural resources and environmental security. He is also the Chinese editor of the Mandarine edition d'Ambio, the environmental magazine of the Royal Academy of Sciences in Sweden. I have been traveling to China since 1980 and I got to know many scientists over the years. I asked my Chinese friends what the Chinese Brasserie with zero shows would look like. Professor Li Wenhua involved some of his colleagues, Sun Honglie, also a member of the Chinese Academy of Sciences, and Wang Rusong, one of the most eminent researchers in urban environment, both based in Beijing.
The response of the academicians was simple: if you want to see a brasserie at zero broadcast, come and visit the Yanjing Brasserie de Beijing. When I visited the facilities, I realized that the Chinese had already put so much in place: all the CO2 was recovered on site at the time, in 1994; All used cereals were converted into animal food; All bottles were recycled; And all yeast was used as a medication. I had to admit that Europeans may have a great tradition in brewing beer, and that American breweries were perhaps the largest in the world, but the sustainable management of the beer brewing process in Japan and in China was years ahead of what I had met elsewhere in the world. I was struck by the fact that the Chinese were encouraged to seek foreign partners to improve their financial and technical performance, when I could see that their environmental performance was significantly superior to those of all the others.
Expand the horizons of the brasseries without waste
Based on first -hand knowledge that I collected in China and Japan, we have made some simulations in terms of animal food production, water savings, medicines and CO2 emissions, And we decided to try to create a brewer coalition around this "obvious" program. In Colombia, I met Julio Mario Santo Domingo, the owner of Bavaria who had a monopoly in Ecuador, a dominant market share in Colombia and Portugal (which is now part of Sabmiller). The meeting was cordial and open -minded, but the first initiative aimed at converting used cereals into animal food was only taken until a decade later. Then, in South Africa, I met Alan Richards, the man in charge of the global transformation of South African Breweries (SAB) after the end of apartheid. He said that the ideas presented and shared experiences were exactly what South Africa needed. I immediately organized a visit to the Tunweni brasserie in Tsumeb (Namibia), controlled by the Namibian breweries, as described on page 6 of case 104. The delegation returned to Johannesburg and wrote a very enthusiastic report to fall into The same trap as before: no action. The same scheme of information sharing and meetings at the management level in Brazil with Brahma, in Belgium with Stella Artois and in the United Kingdom with Diageo convinced me of the incapacity of large companies to get out of their commercial logic basic. Diageo was not that negative as that; The management decided to invite me to the Seychelles to study the possibilities of making the Seychellois brasseries without waste. We (Professor George Chan and myself) and the team of Zeri based in the United Kingdom, led by Suzanne and Dominic Fielden, based in the Cotswolds, have developed plans to double income and jobs, but he 'There has never been the slightest sign of implementation.
This reality forced me to pursue another logic; I would work with the small brewers called the "Brewers craft". In Colorado, I met Charlie Papazian, a nuclear engineer who wrote the book "The Complete Joy of Home Brewing" and the founder of the Brasseurs association. He was intrigued by the fact that the big breweries had no ear for my proposals, hence a reason for small brewers to pay attention to this new business model as a tool to improve their competitive position in the face of a six -beer pack cheap. He invited me to the Great American Beer Festival where I was welcomed to give a conference on the Brasserie de l'Avenir. This is where I got to know Michael Jackson, the British beer expert who was intrigued by my proposals. Charlie was right, small breweries have an interest in creating additional income and as most craft brewers have started with another career, there is no clear demarcation line between what brewers can do and what They must do. Charlie immediately decided to come and see the Brasserie Tunweni in Tsumeb and he invited Bernd Masche, the CEO of Namibian Breweries, to present the strategy of the sorghum brewery at the next World Congress of Brewers of Artisanal Beer which was held in Brazil In 1998.
I rarely had such an impact with a single conference. While I had struck dozens of doors with large breweries, it was a single 30 -minute presentation that allowed dozens of beer brewers to grasp the idea and act accordingly. We were not equipped to respond to all these requests and our goal was not to consult the brewers around the world on how to make their economic model more effective to generate additional income. We decided to organize a special beer training program in Chico (California) in collaboration with Tom Atmore and Bill Beeghly, founders of the Creek Brewing Company which manufactures organic beer in hand. I was inspired by these brewers of organic beer like Sam Calagioine from the Dogfish Head brewery in Rehoboth, Delaware (USA), Kazuko Komatsu of the Pacific Western Brewing Company in Prince George, British Columbia (Canada), Joe Glorfield of Panorama Brewing Brewing Brewing Brewing Brewing Company; Wolaver Organic Ales de Santa Cruz, California (USA), Otter Creek Brewing Company in Middlebury, Vermont (USA).
Michael McBride: the approach of the blue economy
Michael McBride and his wife Kristi, owners of the Storm brewery in Canada, heard the history of the Namibian brewery and Michael went to Africa to see by himself. He concluded that the space he had in Newfoundland was insufficient to implement the full program, but he became the first person to implement the production of mushrooms, and mushroom waste has been transformed into food For earthworms, which were given to chickens. Michael McBride realized that he could draw considerable income from mushrooms cultivated on his own Drêches and he sold them as a snack to the customers of his brewery. The Canadian Industrial Research Program funded the trials that have been successful. Indeed, if a beer brewer knows how to manipulate yeast, he also knows how to manipulate mycelium. The attention of international media for the Storm brewery has exceeded all expectations. It is important to add that Michael has refurbished old installations and bought used brasserie equipment from a bankrupt business in California. He applied the concept of the blue economy by giving new life to active difficulties even before we have baptized it as well.
The obstacle to Cameroon
Brauhaase International Management GmbH, the developer of Brasseries based in Hamburg who had played a decisive role in the creation of the Brasserie aux Seychelles, had a wind of proposals and Joachim Haase asked me to go to Cameroon to assess the opportunity to Create a brewery based on zero programs. I agreed to take up the challenge. We have documented on the site, discussed local plans and agreed that the model would be to imitate the concept implemented in Tsumeb. Samuel Foyou, the Cameroonian partner and the German team were enthusiastic about the opportunity to generate more income and jobs. However, there was an obstacle that we were unable to overcome: the two main breweries estimated that it was not appropriate to authorize a third player and the new initiative never obtained the necessary authorizations for move forward.
Beer bread
It was quite different for the Japanese craft brasserie Shinano,
located in Nagano, where the 1998 winter Olympic Games took place.
1998. Hideyo Sekiguchi and his daughter, Megumi, were so committed after our
so committed after our first Meeting that they started to cultivate
mushrooms and to make bread with their remains. They even have
even traveled to Fiji to understand the fundamental principles of integrated biosystems thanks to Professor George Chan de Montfort Boys Town. The microbrewery located on the foothills of Mount Kurohime produced 160 loaves of bread per week, mixing 60 % of drêches with 40 % flour. Sekiguchi has designed a ceramic crusher to treat large amounts of drêches, producing a barley paste that was transformed into frozen bread paste. A new industry was born. Bread rich in antioxidants, fiber, vitamins and minerals has become a new solid activity alongside the brewing of beer. The commercial model of the father and the girl was clear: to equip all the Japanese microbreweries with this equipment to revive the production of local healthy bread while generating additional income. Unfortunately, Mr. Sekiguchi died suddenly and the brasserie experienced a few years before closing, leaving behind a rich heritage of beer, mushrooms and bread.
Bread production from Drêches is nothing new. It was practiced for hundreds of years and has lost its popularity until after the Second World War, when the world began to opt for the logic of the core business, forcing each industry to focus on one skill. When the Bavarian Beer Research Institute based in Weihenstephan (which is part of the Munich Scientific University), where beer has been produced since the 8th century, has reserved a few pages of its magazine with described cases, only a few brewers reacted. The Bavarians explained that each city had a church, a brasserie and a bakery and that the drpper was often reworked in the bread. I wondered why this tradition was lost and thanks to a few interviews in the media in 1998, we arrived at the Erzquel brewery in the Cologne region which produces a unique variety of double fermentation beer called Zunft Kölsch. The owner, Axel Haas, was eager to take up the challenge and relaunch the bread/beer tandem. He started with the local production of bread in Bielstein (Germany) and his success led to an agreement with the Hanover Universal Exhibition to deliver "beer bread" freshly cooked to the exhibition, and allowed the Zeri pavilion to sell Kölsch beer as an example of the new business model. The Visby Brewery, owned by Spendrup on the island of Gotland (Sweden), was windy and quickly concluded an agreement with Håkan Jakobsson, the owner of the local Eskelunds Hembageri, a traditional bakery well established in 1881. It was even decided to have the beer bread wrapped with the same logo as that of the brasserie. The logic of the use of the drpper was very logical. In summer, the population goes from 50,000 inhabitants on average over the year to 500,000 from June to August. While vacationers appreciate local beer, they do not realize that their increased consumption of beer results in increased production of bread. Håkan Jakobsson was so convinced that it was how the bakeries had to cooperate with the breweries that he agreed to publish the beer bread formula in the form of an open source. It is from this moment that we have lost track of those who make beer and bread. Although this simple association of beer and bread is far from being a zero emission strategy, it represents a few first steps towards a considerably increased effectiveness of resources.
We estimated that we had done our job to reach this level and we transmitted the requests of breweries around the world to our German or Swedish friends. Requests have reached us as far as Gabon, where the Sobraga brewery was forced by presidential decree to stop storing dresters in its premises. We have mentioned experiences around the world and for unknown and unexplained reasons, management has decided to burn all waste, while Gabon imports all its flour to produce bread. This time, I could not sit down and listen to the explanation at a distance. I took the plane for Libreville and I sat with Guillaume Sarra, who was responsible for soft drinks, and I insisted that bread could be produced on site and distributed by the existing sales network Sobraga who reaches all the corners of Gabon. The project was finally rejected because our used beer bread could not produce a French type baguette as white as imported flour. Sometimes you have to know how to stop there.
Biere Culture Project
The founders of the Zeri Brasil Foundation wanted to launch a beer project that would become the Sudbrack Cerjaria in Blumenau (Santa Catarina). This project was originally a small family business of quality beer manufacturing in a city that organizes the third biggest Oktober festival in the world (after that of Munich and Ontario, in Canada). However, when the company's control passed into the hands of Japanese company Kirin, the dialogue ended. It was yet another avenue where we failed to create the opening and the references we expected to succeed in Brazil. I was surprised to note that then that we made progress in Japan, the same breweries did not want to adopt the principles adopted in Japan.
The Carlton brewery, the Suva brewery belonging to the Australian group Foster, is installed in Walu Bay, just a few kilometers from the Montfort Boys Town where Professor George Chan had successfully installed the integrated peri -urban agriculture system. Marc Dally, the production engineer, was favorable to the reuse of all the worn cereals that were rejected in the sea and considered as food for fish, which fishermen appreciated a lot. Tours were carrying the drêches to school, first to cultivate mushrooms, then to experiment with bread. The free availability of the recipe has facilitated the search for a quick gain, which everyone is looking for when it comes to providing proof of concept that leaves the beaten track. The bread was most convincing, followed closely by mushrooms.
The new Belgian brewing company: an example to follow
I wanted to go beyond beer, bread and mushrooms and play a decisive role in the design of a zero emission brasserie. The two main opportunities appeared in the United States. The New Belgian Brewing Company was founded by Jeff Lebesch and Kim Jordan in 1991, in Fort Collins, in Colorado. The couple clearly wanted to combine an excellent beer with a low ecological footprint and a great workplace. In 2008, the company was designated as the best place to work in America. We have started discussions on wastewater treatment and the conclusions were quickly implemented: a biodigester now produces 10 % of the energy required by the beer brewer. This company held by its employees has chosen to be the first to bet on renewable energies, by collaborating with the public services of the city of Fort Collins to ensure that its energy needs are covered by wind energy, for which The company is ready to pay a higher price. The brewery was a great success and has become the third craft breaker in America with a turnover of nearly $ 200 million.
Jim Leuders: The man who has a plan
If I was delighted to finally see the energy component becoming competitive, it did not yet project the complete systemic vision which appeared in the project in early 1994, when we imagined the breweries of the future. Then, in 2002, during the Zeri immersion lessons organized in Santa Fe (New Mexico), one of my students was Jim Lueders, a brewer. Another brewer, Dave Thibodeau, co -founder and president of Ska Brewing in Durango (Colorado), joined the following training, but the Ska team could never bring the same energy as Jim. As everyone has graduated with a project to be carried out, Jim decided to create the Zeri brewery. It took him years to plan, find used equipment and seek a deceased infrastructure, but influenced by the courses he received from Professor George Chan and the support of his class, Jim finally opened the Wildwood brewery to Stevensville, in Montana. Jim has become 100% organic, only buys local products and has brought the culture of hops and barley to the region. As soon as it was released, its beer was selected as the best in the state. The Wildwood brewery is a reference for Zeri and the blue economy, it demonstrates not only its perseverance, the commitment to self -finance, the use of available resources and the creation of a local economy, but the project is an initiative in progress which has several additions planned to emerge in five or ten years such as the brasserie of the future.
Versatile and traditional buckwheat
While I was working in Bhutan to position the country in this new world of globalization and the probable loss of its traditional agriculture which had made the country self -sufficient in terms of food and nutrition for centuries, I learned the disappearance imminent buckwheat. The buckwheat has been cultivated on the highlands of Central Asia for at least 5,000 years; It was introduced in Europe only 1,000 years ago. The common buckwheat produces 750 kg per hectare and the bitter buckwheat to which properties are attributed which fight diabetes produces 1600 kg by hectare. It can be cultivated up to 4,400 meters above sea level and the period between planting and harvest is only 30 days. He pushes so quickly that he escapes any other vegetation. The honey of buckwheat flowers contains up to 20 times more antioxidants than any other honey. The buckwheat is an integral part of Himalayan culture and tradition. However, the market opening and the arrival of cheap imported rice quickly changed consumer preferences.
Kinley Tshering studied forestry at the University of Montana in Missoula, a few kilometers from Stevensville, where Jim built the Wildwood brewery. During his studies, he learned to do craft beer. As Director of Forests at the Bhutanese Ministry of Agriculture and Forestry, he became aware of the challenges that the communities faced and wanted to combine his passion for beer and nature with the opportunity to launch an original business of Brewing of beer in Bhutan. While Fritz Maurer had already created the Hefeweizen beer (known as Red Panda Weiss Beer) at the Bumthang Brasserie de Jakar (Bhoutan), Kinley had a different lens: producing a buckwheat extract, collecting wild yeasts in the mountains Bhoutanese and obtain a production license. The technical aspects of this concept were quickly tested by Jim LUEDERS who went to Bhutan and who transformed Extracts from Malt of buckwheat to produce a finely bitter (and very healthy) beer.
The strength of the proposal lies in the fact that only 8% are extracted from buckwheat, the rest being used as quality animal diet. Wild yeast offers additional income in unequaled quality, taste and performance in the region. The idea made its way and Kinley mobilized Kesang Wangchuck and Karma Tenzin as partners in the company. I would never have expected that a brewery is designed to create quality products and have a high performance of resources, but I did not expect our efforts to preserve tradition and culture either, And perhaps offer an opportunity for survival to proven agricultural techniques. After all, money earned on malt extract and wild yeast concentrates is enough to finance the entire operation, making animal food produced locally cheaper than imported products, and generating income that makes The local production of Bhutanese buckwheat insensitive to the world market price imported from countries like Ukraine.
I am often asked how to compete with cheap products that flood the market. Indeed, Ukrainian buckwheat is 20 times cheaper than Bhoutani organic buckwheat which has been cultivated for 5000 years in these fields. It is possible to surpass cheap products. How ? By generating more value. However, this is not enough to fill the difference in factor 20. The only way to overcome this huge price difference is to generate more value with several exclusive products from a specific geographic area, and change the Trade model by offering a fair share of the value created by the sale of the final product launched under the PAWO brand designed by Sy Chen from Japan to Bhutan farmers. License agreements with Japanese partners (which will not be disclosed) provide that 10% of the sale price of a bottle of beer, or a pint served, will be paid to the Bhoutanais, which exceeds the sale price that Buckwheat should reach to be competitive on the national market. It is logical to let farmers enjoy the revenues generated thanks to their hard work. Why would we never accept that farmers are forced to sell at the low world market price when their contribution is exceptional for our quality of life?
Offer quality while developing culture, tradition and biodiversity
It is not a question of subsidies, but rather a fundamental overhaul of relations between production, the process and the consumer. This is what the blue economy wants to achieve in the end. We can considerably increase the effectiveness of resources with a factor at least 12 (instead of using 8%, we now use 100%), we can use a unique ingredient like the wild yeast of the Himalayas which had no Value but which now generates income, and we can create a link with customers who will be happy to pay the right price for biological quality while knowing that we are based on culture, tradition and biodiversity. I lost more than once the hope that the zero program brasserie model is one day. The new reality that has emerged from a small Himalayan nation is inspiring and demonstrates that there is no reason to give up, but on the contrary to prepare for the next opportunity. It was my student, Jim LUEDERS, and the improbable coincidence that Kinley studied in Montana, who allowed us to go beyond what we imagined. It took around 20 years for it to materialize, but it may be worth waiting another 20 years for it to become a new standard on the market. The main thing is that we do not want to copy the Bhutan model; We must look for comparable models that allow us to respond with solutions that rely on what is available locally.
Capital expenditure and budgetary expenses
When we review the 20 years of initiatives, we realize that we have invested more money than we never wanted to plan in our budget. In fact, if I had looked for a budget of 12 million euros to finance everything that was spent in research and development, I would probably not have managed to bring together the necessary funds and we would never have started, for lack financing. We did not worry about funding and, while we started to progress against all odds and we pursued our goal of zero issues, we realized that a considerable budget had been spent. The development of capital is smaller than what we had planned. As we have never managed to achieve results with the big brewers, we ended up working with dozens of small craft brewers. The total capital investments they represent is estimated at 55-60 million euros. Regarding employment, we cannot overestimate the creation of direct jobs, which amounts to around 1000. The generation of indirect jobs is likely to increase to 8000, especially if we calculate the impact on the 'agriculture.
We started cultivating mushrooms on coffee at the same time as we launched beer, bread and energy. To date, we have thousands of mushrooms and only a few dozen beer brewers. However, time will tell us and the possibilities described will become common. As the mergers and acquisitions consolidate the beer market in less and less hands (including Belgian hands), that the desire to reduce costs at all costs and to achieve economies of scale is felt , a new space will be created for zero emission breweries. It will take a generation to convince the current logic of the market to embrace the clusters which we know that they generate more income than ever. As long as the MBAs will not learn that business clusters generate more income and better meet the needs of people and the planet, we will count on some visionaries to transform our proposals in a pioneer who are obvious, but not current.
Translation in Gunter Fables
The use of all the ingredients of beer has been translated into fable n ° 30 to Gunter "Le Hat Magique".
For more information:
http://www.asahibeer.com/brands/beer/superdry/environment/zero_Emission.html
http://www.japanfs.org/en/news/archives/news_id027929.html
http://www.japantimes.co.jp/community/2000/10/12/general/nagano-bicrobrewer-takes-eco-friendly-path/ #.vsg1jwam2r8
http://web-japan.org/trends00/honbun /tj990330.html
http://www.stormbrewing.ca/storm_brewing_2011/storm_brewing_infld._ltd..html
http://www.stormbrewing.ca/storm%20brewing/limelight_files/telegram%20-%20ecobrewery.pdf
http://www.japantimes.co.jp/community/2000/10/12/general/nagano-bicrobrewer-takes-eco-friendly-path/
http://wildwoodbrewing.com/?page_id=11
