Source: The Toronto Star

A few years ago, the term “green beer” almost invariably referred to artificially emerald drinks for celebrating and sloshing on St. Patrick’s Day. But today, green beer doesn’t merely mean an incoming hangover: It also describes a more ecoconscious approach to brewing, poised to change the industry.

Not to dampen happy hour, but beer is largely unsustainable. “It’s an inherently wasteful process that requires a lot of agricultural input, utilities and waste,” explains Stephen Tyson, founder of Karbon Brewing Co., which launched in 2020 in Toronto’s Junction neighbourhood.

Source: Global News

Trent and Karbon Brewing Co. have brewed up a new partnership with environment sustainability in mind. And, it's the first collaboration of its kind in North America. Jessica Nyznik reports.

Source: Corporate Knights

Stephen Tyson and Yves St. Amand spent years managing bars and restaurants in Toronto before deciding to blend their professional experience in beer and hospitality with their passion for sustainability.