Recent Coverage

Talk Clean to Me Podcast

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.

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There’s a Bacteria for That


“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.

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Wastewater Beer’s Sobering Moral: Many Still Don’t Understand Recycled Water

Food & Wine

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.”

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Seismic Brewing Company on Brewing with Recycled Water

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.

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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.”

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