Posted
By Nina Rangel
on Mon, Apr 12, 2021 at 11:00 AM
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Courtesy of Alamo Beer Co.
Head brewer Gregg Spickler moves fermentation tanks which yield CO2 naturally as a byproduct of beer making.
Sustainability has been a buzzword in food circles for some time now — avoiding overfished seafood and choosing to serve local, seasonal crops, for example.
But that focus on ecological balance is about more than just what goes on diners’ plates. A growing number of breweries and wineries — including a couple in San Antonio — understand it also involves what goes into their glasses as well.
Local outfits Alamo Beer Co. and Re:Rooted 210 produce Texas beer and wine, respectively — and they’re doing it with cutting-edge technology that reduces their environmental footprints.