“The next time you sit down with a cold pint of your favorite beer, think about this: it takes roughly eight pints of water to brew just one pint of beer. Brewing is a water-intensive industry, and brewers who successfully manage their wastewater will avoid paying high fees to manage their effluent and realize significant savings in the long term.”
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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.
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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.
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Luxury goods conglomerate selects EcoVolt Reactor to treat process water Boston, MA — January 23, 2018 — Cambrian Innovation, a commercial provider of distributed wastewater treatment and resource recovery solutions, today announced a new partnership with Domaine Chandon California, a part of LVMH Moët Hennessy Louis Vuitton SE (LVMH). Cambrian’s EcoVolt Reactor will expand upon… View Article
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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World Water: Water Reuse & Desalination
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.
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“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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BOSTON, MA – November 10, 2017 – Cambrian Innovation today announced a Phase I project with the U.S. Department of Agriculture’s National Institute of Food and Agriculture (NIFA) to validate a high-solids wastewater treatment and water reuse system, which will address water and energy challenges associated with livestock operations in the dairy industry. Though there… View Article
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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