Posted By Nina Rangel on Mon, Apr 12, 2021 at 11:00 AM click to enlarge Courtesy of Alamo Beer Co. Head brewer Gregg Spickler moves fermentation tanks which yield CO2 naturally as a byproduct of beer making.
Sustainability has been a buzzword in food circles for some time now avoiding overfished seafood and choosing to serve local, seasonal crops, for example.
But that focus on ecological balance is about more than just what goes on diners’ plates. A growing number of breweries and wineries including a couple in San Antonio understand it also involves what goes into their glasses as well.
Local outfits Alamo Beer Co. and Re:Rooted 210 produce Texas beer and wine, respectively and they’re doing it with cutting-edge technology th