New Zealand’s Canyon Brewing might be a small, local brewery, but it’s punching above its weight with its new Grain to Glass initiative, both reducing waste and lowering its carbon footprint.

 

Located in Central Otago, New Zealand, Canyon Brewing is staffed by a down-to-earth motley crew including director and lifelong farmer James, and head brewer Kit Clinton-Baker. Like many Queenstown businesses keen to embrace regenerative production, the team is passionate about integrating sustainability into their workflow.

Their Grain to Glass initiative involves growing barley on their farm and using it to brew their Canyon Gold Lager. Their surplus spent grain is both utilised by their chefs at onsite Canyon Restaurant and fed to their livestock in Queenstown and Cardrona. Not only is this helping them reduce their carbon footprint, but it’s minimising waste and keeping production local. 

As the first brewed and grown lager in Queenstown, Central Otago visitors now have the opportunity to see the region and taste it too!

Not content with this measure alone, the team also utilises products from nearby producers that would otherwise go to waste to create unique brews. 

‘We’ve upcycled cherries that were getting thrown away to create a cherry sour and used sake leftover from Zenkuro to create a Japanese rice lager. You can put anything in craft beer these days!’ Clinton-Baker’s enthusiasm is more than a little infectious.

With small changes, Canyon Brewing is achieving big things. The team is currently trialling an electric vehicle on the farm, with plans to start utilising hydro energy soon too.

Want to hear more good news? The From the Ground Up video series showcases more locals building regenerative futures in Queenstown. Get around it!

 

 

Want to visit Canyon Brewing?

Find Canyon Brewing at 1 Arthurs Point Rd, Arthurs Point, Queenstown.

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