The MassVentures START program, in its seventh year, has now invested almost $19 million in 74 different projects. Here’s a look at this year’s awardees.
With Earth Day around the corner, we’re paying tribute to the planet with a look at natural and eco-friendly wines. We’ll learn how one of those bottles goes from the winery to your table. Plus, the innovators working to conserve water in the wine and beer industries. Jump to 00:29:30 for the interview with Cambrian… View Article
Collaboration between food and beverage producers and municipalities for wastewater treatment solutions helps avoid contending for limited resources.
Certain industries, like brewing beer and wine making, use a lot of water. Like a lot. A lot a lot. And what do brewers do with the contaminated wastewater afterwards? They can’t just pour it down the drain, but if they are savvy, they will give Cambrian Innovation a call. Cambrian has a process of treating water cheaply and effectively while creating biogas for energy as a bi-product. In fact, some of those brewers are even reusing their water to make more beer! Join William, Claire, and us to discuss taking water resources full-cycle.
A partnership between Lagunitas Brewing Company and Cambrian Innovation demonstrates how breweries and other industrial operations can decrease water consumption from onsite process water treatment and reuse strategies. Read on to learn how an auditing process and its findings resulted in major benefits for Lagunitas.
“There’s an app for that.” Get ready for a cutting-edge twist on this common phrase. In the life sciences, researchers in the field of synthetic biology are engineering microbes to execute specific tasks, like diagnosing gut inflammation, purifying dirty water, and cleaning up oil spills. Here are five academic and commercial projects underway now that will make you want to add the term “designer bacteria” to your vocab.
And so, as Stone’s efforts prove, the battle for normalization is still being fought. Luckily, plenty of brewers are willing to take up the cause. Last month, a pair of California breweries—Seismic Brewing and Barrel Brothers Brewing—teamed up with Boston’s Cambrian Innovation, a wastewater treatment services company, to try and convince drinkers of recycled water’s potability by using one of the oldest tricks in the book: a side-by-side taste test. The two breweries created otherwise identical beers, but one was made with tap water and the other was made with water recycled from the brewery. “While we don’t have exact numbers, the vast majority of people who tasted the beers preferred the recycled water brew over the city water brew,” Patrick Delves, Seismic’s Director of Sustainability and Logistics, tells me. “Many people could not tell any difference between the two beers. This point perfectly illustrates why we decided to do this collaboration brew in the first place: We are trying to show folks that recycled water is not only clean and safe to drink, but delicious as well.”
Breweries across the U.S. spend a lot of time thinking about water resources, which may come as no surprise, considering that the industry average water use ratio is 7:1. Water concerns ranging from the availability and quality of clean water to the costs and environmental regulations associated with discharging process water are top of mind for breweries of all sizes. They must proactively manage their resources from startup to reduce costs and ensure sustainable growth, while remaining good stewards of their communities and the environment.
Recognizing this, Seismic Brewing Company, based in Santa Rosa, California, has a mission: to brew uniquely flavorful craft beer, while rewriting the books on sustainable brewing. Brainchild of Christopher Jackson, Patrick Delves and Andy Hooper, the brewery invested in resources to mitigate their environmental impact from day one.
Cambrian Innovation Awarded Grant from the U.S. Department of Agriculture’s (USDA) National Institute of Food and Agriculture (NIFA)
The U.S. Department of Agriculture’s (USDA) National Institute of Food and Agriculture (NIFA) today announced grants to help bring agricultural business ideas from the drawing board to the marketplace. Funding is made through NIFA’s Small Business Innovation Research Program.
“For small agricultural businesses, the federal government is a key, initial investor to help them get great ideas into the marketplace,” said NIFA Director, Sonny Ramaswamy. “The feasibility and scalability of these business concepts are evaluated through our peer review process, and businesses get to keep their intellectual property rights as they commercialize their ventures.”
But of all the experimental beers using reclaimed water, a new pair of beers from Seismic Brewing, Barrel Brothers Brewing and Cambrian Innovation is probably the most interesting yet. The two brews share identical recipes, however, one was brewed with normal city tap water while the other was brewed with reclaimed water. And this week, people will have the chance to try the two beverages side-by-side.
The two beers, named “Water is the Essence of Wetness” and “Wetness is the Essence of Beer,” are a collaboration between two California breweries—Santa Rosa’s Seismic and Sonoma County’s Barrel Brothers—and Boston’s Cambrian Innovation, which provided the wastewater recovery technology behind the project. Seismic has already been using one of Cambrian’s treatment systems to reuse their own water for things like cleaning, but this is the first time they’ve brewed with it. The two brews will be poured at the CCBA California Craft Beer Summit starting today through to September 9.