Sustainability in Beer

Unless you’ve been hiding under a rock you’ve likely noticed that we love the partners we work with. We have spent the last 17 years building relationships in our community with breweries, food purveyors, distilleries and any other business or personality we can – again – we’re no one without our partners. Over the past few years we’ve done a handful of collaboration beers with some local breweries as a nod . Back in March a few Donnelly Group Employees flew over to Victoria with the Phillips Brewing Rep Jonny. It was an early flight but everyone made it on time.

In tow were Chelsea from Three Brits, Ali from the Kitchen side, Danya from Cinema, Kayla from Cinema, Logan from Clough Club & Bar Director Trevor Kallies. This motley crew was all set to get our hands dirty at the brewery during a day of beer & education.

After a 30minute flight over we walked from the harbor to Government St and met up with Simon from the Sales/Marketing side of Phillips brewing. A few “samples” in the tap room we headed upstairs to talk recipes. We batted around a few styles and finally settled on a Saison. With these collaborations we typically try to choose a style they haven’t made before.

 

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The choice for Saison came from a number of factors. A Saison is an ale beer style typically fruity & spicy. It began as a “farmhouse” style, with farmers using leftover harvest in the fall to make beer and store it for drinking over the hot summer months. Typically known as “refreshing summer ales.” A real worker’s beer. With the recent weather we’re ripe for a beer exactly like this.

Second – we’re launching this beer on Earth Day. That may not seem like much of a reason until you consider the work the Matt Phillips and the crew from the brewery have been up to under the radar in Victoria to change the way we brew beer. Sustainability.

Here are just a few things you need to know about what Matt’s been up to:

1) They built their own malting facility.

  • This cuts carbon footprint of grain coming from two Provinces over, giving the beer a real BC focus as well
  • This gives them more control over what ingredients they are putting into their beer

 

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2) They created a CO2 reclamation facility in their brewery

  • Breweries use literal tonnes of CO2 to brew beer
  • Fermentation naturally products CO2
  • Here’s an idea – trap it, clean it & re-use it – GENIUS.

3) Waste-Water

Phillips is VERY mindful of Waste water when brewing. Likely the number one wasted commodity in a brewery. Water to clean, Water to brew, water to clean again.

We learned all these things as we toured the facility and chatted with Phillips brewer Nick Posloski and team at Phillips. After around four weeks of brewing, fermentation and conditioning we’re ready to introduce for the first time: The Phillips X Donnelly Group Mantra Saison – on tap at all Donnelly Pubs, but only while supplies last.

ABV – 5.8%
IBU – 20

Belgian Saison yeast with some mild banana, pineapple & citrus notes. Liberty & Citra hops, pale malt.

 

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