By Victor Fallas<\/p>\n
Lancaster County is home to a brewery making significant strides in sustainability through local<\/span>\u00a0partnerships and\u00a0<\/span><\/p>\n innovative practices. This brewery donates all its spent grain, a byproduct of the beer-making process, to Green Meadow Farms, providing feed for livestock. By doing so, they minimize waste while supporting local agriculture and reducing their carbon footprint.<\/span><\/p>\n Their commitment to the environment extends to beer production. A recently launched beer, <\/span>Farm Around and Find Out<\/span><\/i> (ABV: 6.3%), shows the brewery\u2019s dedication to sustainability. This <\/span><\/p>\n <\/p>\n Photo by Victor Fallas<\/em><\/p>\n Hoppy Farmhouse-style American Pale Ale incorporates hyper-local ingredients: whole-cone hops sourced from Green Meadow Farms and malt from Double Eagle Malting,\u00a0<\/span>both based in Pennsylvania.<\/span><\/p>\n Using locally sourced ingredients significantly reduces the carbon footprint associated with beer production. Instead of relying on hops imported from places like Germany or New Zealand, or malt from across the U.S., the brewery keeps its supply chain close to home. This not only lowers emissions but also strengthens ties with local farmers and suppliers, creating a more resilient local economy.<\/span><\/p>\n <\/p>\n Beer production involves several steps, starting with the mash-in process, where a mix of malt, barley, and sometimes rye is combined with hot water to create wort. This sugary, grainy liquid serves as the base for beer. Once the wort is extracted, This approach exemplifies the \u201creduce, reuse, recycle\u201d philosophy, creating a closed-loop system that benefits both the environment and the local economy. The spent grain feeds farm animals, while the farm\u2019s hops return to the brewery, creating a sustainable cycle. Through this collaboration, both the brewery and the farm reduce waste, cut transportation costs, and lower emissions.<\/span><\/p>\n <\/p>\n Photo by Victor Fallas<\/em><\/p>\n The brewery\u2019s efforts to source locally and reduce waste are part of a growing trend toward environmental responsibility in the craft beer industry. <\/span>Farm Around and Find Out<\/span><\/i> is a testament to the success of this approach, combining innovation, flavor, and sustainability in a single product. The beer is a nod to local farming while supporting eco-friendly practices.<\/span><\/p>\n Patrons can enjoy this unique ale knowing it supports local farmers, minimizes transportation emissions, and reduces environmental impact. By embracing local partnerships, the brewery has become a model for how small businesses can contribute to sustainability while simultaneously elevating community involvement.<\/span><\/p>\n Looking ahead, the brewery plans to continue exploring new ways to integrate sustainable practices into its operations. Whether through further collaborations with local farms, experimenting with renewable energy sources, or reducing water consumption in production, the team is committed to minimizing its environmental footprint.<\/span><\/p>\n For now, initiatives like the spent grain program and the launch of <\/span>Farm Around and Find Out<\/span><\/i> demonstrate how a focus on sustainability can yield benefits for the environment, the community, and the business itself. Through innovation and dedication to local partnerships, this brewery sets an example of how environmental responsibility and craft brewing can work hand-in-hand to create a sustainable future.<\/span><\/p>\n <\/p>\n <\/p>\n Photo by Victor Fallas<\/em><\/p>\n The \u201cFarm Around and Find Out\u201d (ABV: 6.3%) is a locally crafted New England IPA that blends bold flavors with a commitment to sustainability. Brewed in-house, this Hoppy Farmhouse-style ale celebrates Lancaster\u2019s farming heritage by using locally sourced malt from Double Eagle Malting and fresh Cascade hops grown at Green Meadow Farm.<\/span><\/p>\n <\/p>\n This beer goes beyond taste, its production embodies a sustainable full-circle collaboration. Green Meadow Farm not only provides hops but also collects the brewery’s spent grain mash every other week to repurpose as livestock feed, reducing waste and supporting local agriculture. By sourcing ingredients locally, the brewery minimizes its carbon footprint, avoiding the emissions associated with transporting hops and malt from overseas or across the country.<\/span><\/p>\n Farm Around and Find Out isn\u2019t just a beer, it\u2019s a tribute to the importance of working with local farmers to promote environmentally friendly practices in the brewing industry.<\/span><\/p>\n Francisco Ramirez brings culinary expertise and a passion for community collaboration to his role as Vice President and Head Chef at Mad Chef. A member of the Lancaster Brewers Guild, which includes 26 local breweries, Francisco values teamwork and regularly participates in collaborative brewing projects.<\/span><\/p>\n <\/p>\n <\/p>\n <\/p>\n Photo by Victor Fallas<\/em><\/p>\n A University of Puerto Rico-Rio Piedras alumnus, Francisco honed his culinary skills at the Culinary Institute of America and completed a Dietary Managers Program at the Community College of Philadelphia.<\/span><\/p>\n Known for his sophisticated palate and dedication to excellent customer service, Francisco crafts sustainable cuisine and brews that reflect Mad Chef\u2019s commitment to innovation and quality. Outside of work, he\u2019s a die-hard Dallas Cowboys fan.<\/span><\/p>\n As Marketing Manager for the past three years, Alexis Ryan has been instrumental in connecting Mad Chef with the local brewing community. A Temple University graduate with a bachelor\u2019s in journalism, she leverages her communication skills to establish more partnerships within the Lancaster Brewers Guild. Her efforts include facilitating collaborations with other breweries, whether through co-brewing initiatives or featuring their beers at Mad Chef. She also attends local festivals showcasing the different brews Mad Chef has created<\/span><\/p>\n Alexis captures Mad Chef\u2019s creative offerings through her photography, capturing the essence of new menu items and brews. Her work highlights the sustainable and innovative practices that define the brewery’s mission.<\/span><\/p>\n <\/p>\n Mad Chef Craft Brewing has transformed from a small brewery in East Petersburg into a leader in sustainability and innovation in Lancaster County. Take a look at their journey over the years<\/span><\/em>:<\/span><\/p>\n 2015<\/b>: Mad Chef Craft Brewing opens its doors in East Petersburg, Lancaster County, offering a diverse selection of locally crafted beers.<\/span><\/p>\n 2018<\/b>: Mad Chef begins sourcing ingredients from regional farms, including hops and malts, to align with Lancaster\u2019s growing sustainability movement.<\/span><\/p>\n 2020<\/b>: Pandemic restrictions alter liquor licensing rules temporarily, allowing breweries like Mad Chef to expand outdoor seating and to-go beer sales.<\/span><\/p>\n 2024<\/b>: Mad Chef launches its latest sustainability-focused beer, featuring hyper-local ingredients sourced entirely from within Pennsylvania, minimizing environmental costs and transportation emissions.<\/span><\/p>\n <\/p>\n Chart provided by Victor Fallas<\/em><\/p>\n The Environmental Cost of Importing Ingredients<\/b><\/p>\n Many breweries rely on imported hops and malt from regions like Germany, New Zealand, or the Pacific Northwest, which adds a significant carbon footprint due to long transportation distances. Mad Chef Brewing in Lancaster takes a different approach by sourcing locally from Green Meadow Farms and Double Eagle Malting, both based in Pennsylvania. By keeping their supply chain close to home, Mad Chef reduces transportation emissions, strengthens ties with local farmers, and minimizes waste through initiatives like repurposing spent grain for livestock feed. Their commitment to using local ingredients demonstrates that exceptional beer can be crafted sustainably, benefiting both the environment and the local economy.<\/span><\/p>\n <\/p>\n Curious about what sets sustainable breweries apart from traditional ones? Watch this\u00a0<\/span>YouTube short<\/a> for a quick, visual breakdown of the differences between sustainable and non-sustainable brewing practices.<\/span><\/p>\n![\"\"](\"https:\/\/i0.wp.com\/projectgreenlancaster.millersville.edu\/wp-content\/uploads\/2024\/12\/IMG_1329-scaled.jpeg?ssl=1\")
<\/a><\/span><\/i><\/p>\nThe Brewing Process and Its Environmental Impact<\/b><\/h3>\n
<\/a>the leftover grain, known as spent grain, typically becomes waste. However, this brewery repurposes it by donating it to Green Meadow Farms.<\/span><\/p>\n<\/h3>\n
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Local Collaboration Yields Big Results<\/b><\/h3>\n
A Vision for the Future<\/b><\/h3>\n
<\/a><\/p>\nBrew With a Mission<\/b><\/h3>\n
<\/a><\/p>\nFrancisco Ramirez – <\/b>Vice President and Head Chef<\/b><\/h3>\n
Alexis Ryan – <\/b>Marketing Manager<\/b><\/h3>\n
Timeline<\/b><\/h3>\n
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