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June 03, 2021
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.
April 23, 2021
Source: Canadian Beer News
TORONTO, ON – A new brewing company with a mission to “create beer that not only tastes great, but helps the planet” has announced the release of its first trio of beers.
Karbon Brewing has been co-founded by Toronto hospitality industry veterans Stephen Tyson and Yves St Amand; VP of sales Teddy Fedoryn, previously of Collective Arts and The Exchange Brewery; and brewmaster Bernardo Zamora, who has years of experience at breweries in Europe, South America, and Canada.
April 22, 2021
Source: Society of Beer Drinking Ladies
You know the saying: Save the Earth; it’s the only planet with beer! However, from the amount of water used in the brewing process to the packaging, to transporting ingredients and product, unfortunately brewing is not the most sustainable industry. But there are some creative ways breweries are working around or offsetting these issues. In honour of Earth Day, we checked in with a few Ontario breweries doing their part to make craft beer a little more green. Big thanks to Jenn at Beau’s, Stephen and Teddy at Karbon Brewing, Kyle and Kristen at Half Hours on Earth and Lori, Max, Micheline, Lindsay and Buffy at Avling for chatting with us!
Join us for Impact Week!