BREWING
Victoria Bitter puts the Australian sun to work as it goes solar in 2020
footprint each year. For what can’t be reduced, an offset plan has been estab- lished. For The Fermentist this means that the relatively small carbon footprint created by making its KPA will be offset by taking the same amount back out of the atmosphere through carbon credits pur- chased from the South Island’s Hinewai Reserve. “Going through the certi cation process has reinforced the real bene ts of building sustainability into the brewery from the ground up – we’ve been able to keep our emissions and subsequent offsetting low and unlock new opportuni- ties to avoid certain emissions completely going forward. “It’s also encouraged us to be even bolder in our sustainability goals. As a result, we’re now striving towards carbon neutrality as a whole brewery for next year – which will hopefully make us the rst carbon neutral brewery in country,” adds Taylor. At the start of October, The Fermentist is releasing an innovative consumer brand campaign using the global phenomenon of ASMR (autonomous sensory meridian response) to trace the journey of the KPA from harvest to hand, as well as new packaging to celebrate their KPA achieving carboNZero product certi cation. The Fermentist will be sharing their carbon learnings across Lion to support the business’s goal to reduce its carbon emissions by 30% by 2025 from a 2015 baseline. UK: Portman Group - 14-unit guidelines should be on bottles UK alcohol watchdog the Portman Group has called for producers to include the chief medical of cers’ (CMO) 14-unit drinking guidelines on labels. The CMO currently recommends that adults do not drink more than 14 units of alcohol on a regular basis. It is optional as to whether producers include this guidance on packaging and labels. John Timothy, chief executive of the Portman Group, said: “The Portman Group is encouraging all alcohol producers to include CMO guidance on labels. We are commit- ted to helping consumers make informed choices about their drinking and this is an important step in the process. “While labels are only one means through which to communicate informa- tion, as a responsible sector we believe it is important to do everything we can to promote moderation and minimise the risk of harm. “Our members will also continue to signpost to Drinkaware.co.uk which is a dedicated resource for detailed health advice and support and is visited by millions of adults in the UK each year.”
Victoria Bitter Marketing Director, Chris Maxwell, said: “Australia’s most iconic beer will soon be one of the most sustainable too. For over 165 years we’ve been satisfying the hard-earned thirsts of hard-working Australians who have had the sun beating down on their backs. Now we’re going to get the sun working for us. As a brand that is manufactured in Australia, we need to do our bit for the environment to ensure we can con- tinue brewing for centuries to come. “In the last year we have removed all plastic from our can packaging and we are proud that the iconic stubby uses less glass than any other similar sized beer due to its ef cient design. This means less energy required to produce, and distribute to all corners of the country. “We ruf ed a few feathers with our statement claiming that Victoria Bitter is changing, but it’s all for the better – we’re not changing anything about the beer itself. The taste, the alcohol content, the ingredients and the way we brew will all remain the same. We’re simply enlisting the Australian sun to help make our VB. So, the next time the sun is making you hot, just remember it’ll also be making you a cold one.”
New Zealand’s rst carbon zero beer brewing in Christchurch Christchurch based craft brewery, The Fermentist, is bringing the nation its rst carboNZero certi ed beer, following product certi cation by Enviro-Mark Solutions for its Kiwi Pale Ale (KPA). The of cial certi cation forms part of the craft beer brand’s wider goal to be the rst fully carbon neutral brewery in New Zealand by 2020. The Fermentist is owned by leading brewer, Lion, and was built in 2018 to revive the company’s presence in Christchurch after its iconic red brewery was destroyed in the earthquakes. The brand came to life a little differently, built with a purpose to deliver a beer brand that does good for people and the planet. Simon Taylor, General Manager for The Fermentist, says: “We are incredibly proud to bring New Zealand its rst ever carboNZero certi ed beer. The Fermentist was founded on sustainability so it was important for us to measure and manage our impact to ensure we remain credible and authentic. Over half of Kiwis now express high levels of concern over the impact of Victoria Bitter has announced that it’s putting the Australian sun to work. In 2020, VB will be brewed with 100% off- set solar electricity. The iconic beer’s shift to solar electricity will be powered by solar generated from the Karadoc Solar Farm under a 12-year Power Purchase Agreement (PPA). The Karadoc Solar Farm is Victoria’s biggest solar farm. The renewable electricity will power the brewing of more than a hundred mil- lion litres of Victoria Bitter, satisfying the hard earned thirsts of Australian beer drinkers all over the country. Solar panels are also being installed atop breweries at the iconic Abbotsford Brewery in Melbourne and Queensland’s Yatala Brewery. These panels will be installed by next year.
climate change on our country (Colmar Brunton,
Better Futures Report 2019), with millenni- als driving a change in consumer behaviour. According to the NZ Shapers Report commis- sioned by The Purpose Business, 70% of Kiwi millennials are prepared to make major changes to their lifestyle and behaviour to help reduce the effects of climate change and 50% are now supporting/buying from ethical companies. “carboNZero product certi cation also makes life easier for consumers, who are increasingly demanding ethical brands,” continues Taylor. “Consumers can now buy a beer knowing that its impact on the planet has been mitigated. All of the emissions from the entire lifecycle of our KPA have been taken into account - from the fertiliser that goes into growing the grain to the refrigeration of the product in the consumer’s home.” The certi cation process has helped The Fermentist accurately measure its greenhouse gas footprint and put in place strategies to manage and reduce that
12 ● BREWER AND DISTILLER INTERNATIONAL I october 2019
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