• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Advertise
  • About Craft Brewing Business

Craft Brewing Business

Professional Insight, Unfiltered

Craft Brewing Business Craft Brewing Business
  • News
  • Business & Marketing
  • Packaging & Distribution
  • Equipment & Systems
  • Ingredients & Supplies
  • Webinars & White Papers
  • News
  • Business & Marketing
  • Ingredients & Supplies
  • Packaging & Distribution
  • Equipment
  • Webinars & White Papers

Free State Brewing talks sustainability, changing state brewing laws

April 30, 2015Sara Harper

Q: Do you see the craft brewing industry as having a special connection to sustainability?

Magerl: In many instances, yes. There are key people and pioneers that have sustainability at their core, but it isn’t de facto within the entire industry.

As we evolve in agriculture, shouldn’t we all have sustainability as a crucial aspect of what we are doing? Ideally, long-range vision is associated with the industry.

Q: Adaptive re-use of buildings and materials seems to be common in this industry. Have you engaged in these activities?

Magerl: Re-imagining spaces and taking elements of what currently exists there and modifying and adapting it is a challenge. It is a lot easier to go to an open field and start fresh rather than adapting and restoring an old site.

This building (that houses the restaurant and brewery) has had many uses — it was literally an open barn. A trolley depot came straight through this building at one time. Union Pacific ran it as a bus station for some 40 years and then it was neglected. Even a large part of the roof was not in usable condition.

We took that wood, molded it, planed it and turned it into the framing of the front of the building. We are re-using Cyprus wood that had been part of large vinegar vats as part of the building. That wood has a lot of durability and character – there is a story behind it. Those stories convey meaning to a customer and help build that social/emotional connection.

Q: Are there other things you are doing on the environmental side of sustainability?

Magerl: Yes, there are a number of things, including:

  • We re-claim waste heat and use it to pre-heat our hot water. We have been doing this for 20 years;
  • Food and paper waste from our kitchen is shredded and composted;
  • Spent grain gets utilized as feed for local dairy farmers that we have developed a steady relationship with; and
  • We purchase renewable energy credits from hydropower that is generated on the Kansas River just north of us.

Q: It seems that the craft brewing industry is far more in sync with sustainability as a core way to operate a business than many other legacy food companies. Why is that?

Magerl: There seems to be a divergence with products that enable a social experience, allowing people to share stories and a bond. We don’t see that same emotional connection to bread, for example.

The alcohol component of the craft brewing industry does have a level of conviviality and social sharing that other products don’t seem to have access to. In beer and wine, you can taste the “craftsman” compared to other products that don’t often lend themselves to that with a wide variety of different tastes within a similar product line.

Q: Tell me about the social side of sustainability. What are you doing for your employees and the community?

Magerl: Different businesses have different mandates placed on them. We want to be ahead of what’s required. So, we have had health insurance for our dishwashers well before it was required. Our wait staff have access to matching retirement funds. Our cooks have paid vacations. For the most part, our actions create added value beyond the paycheck for employees.

On the community side, a huge part of who we are is being connected to the community. We host approximately five major fundraising events for the community groups each year and host lesser ones each month. We are always hosting and sponsoring events at our brewery. Examples include farmers markets, food groups and charitable organizations.

One of the fun events we do every year is the Brew to Brew Run, which is a 41 mile run that starts at Boulevard Brewing Co. and ends here. The benefits go to help fight cystic fibrosis.

Click “Next” to continue reading the story.

Pages: Page 1 Page 2 Page 3
Blasty Bough 2
Blasty Bough Brewing installs solar array, expects $23K in yearly savings
Michigan's Saugatuck Brewing works to restore lake sturgeon habitat
Michigan’s Saugatuck Brewing works to restore lake sturgeon habitat with beer
craft beer social media best practices
TTB updates social media advertising rules for alcohol beverages
16-Lots-SO-Outside-sign
How does TTB view social media influencers in context of alcohol advertising?

Reader Interactions

Comments

  1. 김준영 says

    May 4, 2015 at 6:21 pm

    김준영 liked this on Facebook.

    Log in to Reply
  2. 김준영 says

    May 1, 2015 at 6:07 pm

    김준영 liked this on Facebook.

    Log in to Reply
  3. guysannie says

    April 30, 2015 at 6:30 pm

    RT @CraftBrewingBiz: Free State Brewing on sustainability and changing state brewing laws http://t.co/N7OvpUG8QW @FreeStateBeer @kcoeisom

    Log in to Reply
  4. neditssimple says

    April 30, 2015 at 1:14 pm

    RT @CraftBrewingBiz: Free State Brewing on sustainability and changing state brewing laws http://t.co/N7OvpUG8QW @FreeStateBeer @kcoeisom

    Log in to Reply
  5. FreeStateBeer says

    April 30, 2015 at 12:31 pm

    RT @CraftBrewingBiz: Free State Brewing on sustainability and changing state brewing laws http://t.co/N7OvpUG8QW @FreeStateBeer @kcoeisom

    Log in to Reply

Leave a Reply Cancel reply

You must be logged in to post a comment.

Primary Sidebar

Latest News

  • ALAMO Beer launches official King of the Hill Lager ahead of Hulu reboot
  • Regenerative Roots: Westwood Farms debuts new brand focused on sustainable hop farming
  • Non-alcoholic beer is booming in 2025 — here’s why craft brewers should pay attention
  • Beer Institute reports 2.6% decline in May 2025 beer shipments

Sign up for our newsletter

unsubscribe from list

Most Popular Today

Recent Features

  • Deschutes non alcoholic beer brands toasting in the wildernessNon-alcoholic beer is booming in 2025 — here’s why craft brewers should pay attention
    July 9, 2025
  • pile of hopsTops in Hops: Haas honors 2024 Grower Quality Award Winners
    July 9, 2025
  • IBDEAU Grand Opening at Leonard Bugajewski Learning CenterIBDEAU opens new Detroit facility to train the next generation of draft beverage technicians
    July 7, 2025
  • Garage Beer beer bedGarage Beer’s newest stunt: Win a BeerBed with a built-in kegerator
    July 7, 2025
  • H2Plus moduleHow H2Plus helps craft brewers eliminate PFAS from their beer
    June 25, 2025
  • Barrel One Collective Greater GoodBarrel One Collective acquires imperial beer specialist Greater Good
    June 25, 2025

Footer

  • Email Newsletter Sign Up
  • About Craft Brewing Business
  • Contact Us
  • Advertise on Craft Brewing Business
  • Media Kit Download
  • Privacy and Terms

© 2025 · CBB Media LLC

Continue ...

sponsored by