Many adjustments have been made to make the church in which we brew our beers as sustainable as possible. Residual heat released during our brewing process is reused to heat our taproom. The protein-rich residual of our brewing proces (spent grain) is collected by a local farmer who uses it as animal feed. In turn, we use the dung to grow hops in Weesp for our beers. The cleaning of our brew kettles is done with biodegradable products.
Until the 19th century, all beer was organic. Sadly, chemical fertilizers and pesticides are now the norm in barley and hop production. There are many reasons why we started brewing organic again. By using organic ingredients, we can better control what goes into our beer. By using organic ingredients, we can produce a beer with the highest possible purity while supporting the growing industry of organic farming. Each consumer that switches to organic contributes to the amount of land that is farmed in a chemical free, sustainable manner. And that's great for our planet.
We invest in our city, not only through business development, but by supporting local cultural organizations and initiatives. Every year we donate an amount of our sales to philanthropic causes. We invest in local non-profits and community organizations with a focus on sustainability, culture and community development.