This APA-styled research paper was focused on the sustainable practices of microbreweries and how they contribute both to the tourism of an area, as well as the environmental impact they have, where I focused primarily on Arizona Wilderness Brewing Company in Gilbert, Arizona.

1. Brewing Up Results 1
Brewing Up Results
How One Microbrewery Is Fighting Their Impact on the Environment
Brittany O’Connor
Arizona State University

2. Brewing Up Results 2
Brewing Up Results
How One Microbrewery Is Fighting Their Impact on the Environment
Whether winding down after a stressful day at work or enjoying a night out on the town
with friends, a great beer can make any event better. When people think of beer companies in the
United States, they tend to think of corporations such as MillerCoors, Budweiser or Anheuser-
Busch. But as the last few years have shown, microbreweries are rising in popularity over these
big-brand names. Microbreweries, or craft breweries, are businesses that produce small amounts
of beer (by U.S. regulations, no more than 15,000 barrels per year), and are independently owned
(Hop Head, 2015). Additionally, characteristics of craft beer and breweries are:
…small scale, innovative (small scale production allows for more
experimentation and the development of twists and new styles), made with traditional
ingredients, and support and reflect the local community (through their product and
philanthropic endeavors) (Kraftchick et al, 2014).
With the rising admiration of craft brews, a new subsection of tourism has emerged:
microbrewery tourism. Microbrewery tourism draws people from around the world to visit
different microbreweries in search of new tastes, new friends and new memories. But with this
increase of tourists comes a need for an increase in product. With an average pint of beer
requiring thirty-seven gallons of water to produce, it quickly becomes imperative for these
microbreweries to do their part in putting sustainable practices into their business (Postel &
Reeve, 2017).
Though craft breweries might be small, the economic impact they bring into a state’s
economy is mighty. This makes them important to research into further, not because of the tasty

3. Brewing Up Results 3
drinks they produce, but because of the amount of impact they can have on people’s lives. In
Montana, a study was conducted that analyzed the impact that craft brewers specifically have on
a state. They found that:
…from 2010 to 2015, Montana craft brewing production increased by 87 percent,
while sales increased by 111 percent and employment ballooned by more than 200
percent. The industry contributed around a thousand new jobs to the state and increased
its population by almost 300 people (Hegyi, 2016).
Not only do microbreweries have a significant positive impact on the economy, but it can
also have a detrimental one on the environment if not run properly. With the large amount of
water required to make beer, it’s imperative to know how to properly use it and reduce waste.
Only 3% of the water on Earth is drinkable, and only 0.06% of that is easily accessible (Ahuja).
Additionally, by 2025 the United Nations predicts that “water shortages will be faced by an
estimated 2.7 billion people” (Ahuja). If the thousands of microbreweries around the world, as
well as the plethora of large beer producing companies, don’t start making their product in more
sustainable ways, then they will only be contributing to this water crisis. Strides are already
being made in the wine industry, however to be more environmentally conscious. At a winery in
Nova Scotia, Canada, “…attempts to improve the environmental performance of wine have
largely focused on energy and water efficiency in the vineyard and winery, and localized issues
such as agro-ecosystem management, pesticide reduction, soil conservation, and solid waste
management” (Point, et al).
A microbrewery located in Gilbert, Arizona is doing their part to reduce their impact on
Earth. Arizona Wilderness Brewing Co. (AWBC) is putting their stamp on the industry with not
only a variety of great tasting craft beers, spiked coffee, and other spirits, but also by setting a

4. Brewing Up Results 4
standard for how to run an eco-friendly, sustainable business. They currently have several
sustainable practices in the works, and are already making plans for further developing their
business towards greener endeavors.
A microbrewery is probably not what comes to mind for a standard tourism destination.
But with the rise of this new subsection of tourism across the United States, microbreweries such
as Arizona Wilderness have been able to succeed. Three and a half years ago, Jon Buford, now
the owner of AWBC, got his start in his garage with a home brew set. This hobby then lead to a
Kickstarter campaign, which, as time went on, would raise over $43,000. This was enough for “a
small lab, barrels, fermenters, proper storage, kegs, and the brewing setup (among other things),”
(Kickstarter, 2012). Now, they have space to not only brew their beers, but also to have an
adjoining restaurant where they serve Arizona-inspired food such as the Sonoran White Wheat
Cobb salad, the Arizona Trail burger and the Wild West Grilled Cheese. Paired with a pint of
one of the many choices on tap, it’s no wonder why the brewery has attracted fans from around
the globe. Within months of opening, they had been given the title of Best New Brewery in the
World by RateBeer.com, beating out some 2,600 other breweries.
Today, the employees have plenty of stories of patrons from far and wide who have come
in just to have their beer. Chase Saraiva, the Head Brewer at Arizona Wilderness, spoke on one
such story. “We have a regular that lives in southern California who drives out to us at least
twice a month just to try our beers and take bottles and cans back with him. It's humbling to
speak with and hear stories from people that have traveled to Arizona just to stop by the
brewery” (personal communication, April 16, 2017).
What is perhaps the top priority of how they run their business is their commitment to the
environment. As stated on their website: “It is the essence of naturalism and conservation that

5. Brewing Up Results 5
truly excites this brewery!” (Buford, 2016). To back up this claim, Arizona Wilderness Brewing
Co. has several sustainable practices in their business, ranging from how they brew their product
to how they decorate their accompanying restaurant. One sustainable practice that the brewery
has in place is found proudly displayed right on their website:
In our efforts to become a more cognizant and sustainable business, we've
partnered with Recycled City whose vision of "Farmland for the Future" is
something we passionately support! 100% of the food waste collected by
Recycled City goes towards building local-fertile farmland (Buford, 2016).
Recycled City is a recycling company where they turn food scraps from homes,
businesses and restaurants and compost it into reusable soil, rather than having the scraps go to a
landfill. Justus Swanick, the General Manager at Arizona Wilderness, finds it important that the
brewery has this partnership because “we believe in the Arizona wilderness and strive to respect
our environment and future” (personal communication, April 13, 2017).
Another sustainable practice that AWBC has in place deals with their water usage. As
stated earlier, it is estimated that it takes several gallons of water just to make one pint of beer,
and water conservation is extremely important in today’s world. One way the brewery saves
water is by using waterless urinals in their restrooms. Though the move might seem small,
replacing traditional urinals with waterless ones can save up to 45,000 gallons of water per unit
per year (Sailor, 2011). Yet another impactful sustainable practice that the brewery has in place
is in how they get the malt for their beers. They have recently partnered with Chip Norton, a
retired businessman-turned-barley farmer who is changing how the Verde Valley area plants
their crops. By switching the planting season of 600 acres of corn and barely (by having corn
grow when there is more water in the river and growing barley where there is less), “…the

6. Brewing Up Results 6
summertime irrigation demand would drop by nearly 200 million gallons, keeping critical flow
in the river when it’s needed most” (Postel and Reeve, 2017). Already, Arizona Wilderness has
agreed to purchase from Norton’s malt-producing company, Sinagua Malt, to source their
ingredients from more sustainably-produced methods.
Another instance of Arizona Wilderness recycling their products is with their grain. After
they have used their grain to make beer, Saraiva said “we give all of our spent grain to a local
farmer to feed his livestock. He then will bring us meat from this livestock that we prepare for
guests in the restaurant” (personal communication, April 16, 2017). A simple system like this
greatly reduces the impact that the brewery is having on the environment, instead of simply
throwing the spent grain away.
Other, more standard methods of how the brewery reduces their impact is by composting
and recycling paper waste, cardboard and glass. They also make sure to integrate reclaimed
wood and used barrels into their décor, rather than tossing these items into the garbage.
Additionally, their restaurant staff only give out straws to guests who ask for them, rather than
supplying them as a default. This reduces their need for straws, which are often made from
plastic that takes hundreds of years to biodegrade.
For the future of their growing business, Arizona Wilderness has several ideas they hope
to integrate soon. Along with working with Sinagua Malt, the microbrewery plans to install solar
panels on their building’s roof, a perfect energy-efficient choice considering their location in the
Valley of the Sun. They also have further plans to “add efforts to decrease our water-usage-to-
beer ratio” (C. Saraiva, personal communication, April 16, 2017). With these plans on their
mind, as well as the other sustainable practices they already implement in their business, it’s hard
to imagine anything new for them to try. Some ideas, however, would be to implement low-flow

7. Brewing Up Results 7
toilets to accompany the waterless urinals in their restrooms, upgrading to newer, more energy-
efficient appliances and even adding a few ficus plants around the restaurant, which are known to
absorb various types of pollution. Another way to reduce the amount of waste the business
produces would be to install hand dryers in the restrooms rather than having guests and
employees use paper towels. Additionally, they use CFL and LED lights throughout some of
their business, but not all. Using CFL bulbs for all their lights would drastically reduce the
amount of energy consumed, as well as require them to buy bulbs less frequently. As far as
keeping the brewery and restaurant clean, AWBC uses more ergonomic cleaning supplies, but
are currently investigating in greener, more natural supplies. They might also replace their paper
napkins with reusable cloth, although the paper ones they use are in fact made from recycled
material. For a more drastic approach, the restaurant can have a day of the week feature a
meatless menu, which would help reduce man-made greenhouse gases caused by the meat
industry while at the same time bringing in a fresh crop of visitors: vegetarians and vegans.
Arizona has dozens of microbreweries scattered across the state, but you would be hard-
pressed to find one that works as hard as Arizona Wilderness Brewing Co. in being
environmentally friendly. From their water conservation efforts to their used brewing materials-
turned-décor, AWBC is a shining example of how, in an industry famous for using an abundance
of water, you can accomplish green practices if you put in the effort. With the great number of
people that flock to their restaurant from around the country, they are showcasing to their
customers the importance of being environmentally conscious. As their Head Brewer said: “It is
incredibly important to realize the impact one person can have on the environment and how
those actions can directly translate to inspiring others to do the same” (Saraiva, personal
communication, April 16, 2017).

8. Brewing Up Results 8
Bibliography
Ahuja, S., & Knovel (Firm). (2014). Water reclamation and sustainability (First ed.). San Diego,
CA: Elsevier.
Buford, Jon. (9 March, 2012). Arizona Wilderness Brewing Co. Retrieved from:
https://www.kickstarter.com/projects/783681406/arizona-wilderness-brewing-
co/description
Buford, Jon. (2016). Arizona Wilderness Brewing Co. – Wilderness Inspired Ales. Retrieved
from: http://www.azwbeer.com/
Head, Hop. (19 November, 2015). How Does a Microbrewery Differ from a Normal Brewery?
Retrieved from: http://www.hopandwine.com/how-does-a-microbrewery-differ-from-a-
normal-brewery/
Hegyi, N. (2016). One beer at a time. Montana Business Quarterly, 54(3), 6-7. Retrieved from
http://login.ezproxy1.lib.asu.edu/login?url=http://search.proquest.com.ezproxy1.lib.asu.e
du/docview/1860952387?accountid=4485
Kraftchick J. F, Byrd E. T., Canziani, B & Gladwell, N.J. (2014) Understanding beer tourist
motivation. [Abstract.] Tourism Management Perspectives. Retrieved from:
http://www.sciencedirect.com/science/article/pii/S2211973614000336
Point, E., Tyedmers, P., & Naugler, C. (2012). Life cycle environmental impacts of wine

9. Brewing Up Results 9
production and consumption in nova scotia, canada. Journal of Cleaner Production, 27,
11-20. doi:10.1016/j.jclepro.2011.12.035
Postel, S. & Reeve, T. (30 March, 2017). Farmers, Brewers, and Conservationists Partner to
Keep a River Flowing. Retrieved from:
https://voices.nationalgeographic.com/2017/03/30/farmers-brewers-and-conservationists-
partner-to-keep-a-river-flowing/
Sailor, Matt. (3 May, 2011). How much water do waterless urinals really save? Retrieved from:
http://home.howstuffworks.com/how-much-water-waterless-urinals-have1.htm