Sixpoint Ales Does Its Part

Sixpoint Craft Ales is steadily growing, expanding it's offering of delicious brews and outlets, all from the comfort of its Brooklyn manufacturing space. Not only that, they are trying to be as sustainable as possible. How so? Jeff Gorlechen from the Sixpoint promotions team fills us in, saying:

After being used for brewing beer, all of our spent grain is used to feed livestock on Long Island.

We buy used/recycled kegs, especially our 5 gallon soda kegs, which are normally thrown out for scrap. We also don't bottle our beer, so there's no wasteful packaging. We fill the kegs, ship them to our distributor, they get shipped back to us, then they are returned to us, then we clean and refill them, then ship them back out again.

We recycle the heat energy from the boiling process of the wort and use it to heat tap water for use in the next day’s brew.

All of our brewers take the subway to work ;-)

Truly great stuff Sixpoint. Keep up the great work!

DBTH Goes Green

In honor of Earth Day, we here at DBTH have asked some locals about to discuss what they do to promote sustainability. First up, William Tigertt from Freemans explains how one of our favorite spots keeps it green.

We have several Green initiatives at Freemans:

1. All deep fryer grease is recycled into Bio-Diesel.

2. All paper, glass, metal and cardboard is recycled. It's the law, but a lot of small places just dump it for lack of space and effort.

2. 60% of our power comes from Wind and hydro green providers (we're still working on finding vendor for the other 40% - high voltage meter)

3. Our house brand bottled water comes from Maine in re-usable bottles that are sent back and re-filled.

4. Our wine list is mostly European which is uses less energy to mass ship via freighter than trucking wines from California or shipping from Australia. The bulk of our list is also bio-dynamic or organic wine from small estate bottled traditional producers.

5. Our eggs are all organic. Our diary is growth hormone free. We use mostly local producers and labor such as Heritage Foods pork which slaughters 1000 pigs a year versus 1000 pigs a day at large commercial farm.

6. Many of the building materials at Freemans are from reclaimed wood and recycled antiques

7. We keep a small potted garden outside in the Alley which is used for herbs and maintained by local community gardener.

We're constantly looking for new ways to reduce our footprint despite being such a busy neighborhood place.

All excellent measures, keeping the food delicious with a minimal impact on the environment. Just like us. Stay tuned for more.