About 100 miles north of San Francisco sits the Anderson Valley, a remote location that was at one time most famous for its distinct dialect, Boontling, than anything else. Although historically a hop producing area, it wasn’t until the 1960′s that the area developed a reputation as a hotbed of fine “beverage” activity with the opening of a few small wineries. In 1987, the area saw its first modern brewery with the construction of the Anderson Valley Brewing Company (AVBC), which was brewing out of a small 10-barrell brewhouse. Since that time, the AVBC has expanded, and cemented itself not only as a top craft brewery in the industry, winning over 45 international awards for its beers but also as one of California’s most ecological businesses.
Interestingly enough, though, in speaking with Brewmaster Fal Allen, he stressed that much of the green technology employed by the AVBC is done so out of necessity. The area remains remote, and lacks a number of municipal services, such as sewer and water, among others. It was under this premise that led the AVBC to install its own waste water treatment facility, reclaiming excess water from the brewing process. By processing its own waste, ABVC is able to easily irrigate its 30-acre property (of which a small percentage is “mowed” using a team of eight goats). Additionally, without regular garbage service, AVBC recycles almost everything from bottles, to cardboard to shrink wrap. For a small company, they barely fill a small dumpster each week with garbage. Like many other breweries, AVBC further reduces waste by selling its spent grain (for feed) and hops (for fertilizer) to local organic farmers to be used as feed and fertilizer. Finally, lacking certain electrical amenities, in 2006, ABVC supplemented its standard electricity by installing solar panels, which at its peak efficiency provides about 40% the company’s electrical needs. All of these efforts have culminated in reduced spending for the brewery, but also the recognition of the State of California. AVBC received six California Waste Reduction Awards Program (WRAP) awards recognizing the brewery’s commitment to waste reduction.
ABVC takes a holistic approach in engaging its community, so it also remains focused on other community engagement through the Wee Boont Foundation, which was started by the AVBC leadership to assist local non-profit organizations. Since 1997, using proceeds from its annual beer festival, Wee Boont has distributed over $750,000 to area organizations, and recent festivals have netted around $100,000 each year. During our discussion Allen reiterated that the Anderson Valley is a small, close-knit community, and the funds received through the Wee Boont help “keep a lot of area organizations going throughout the year.”
Looking forward, in 2013, AVBC will continue to refine its green processes, as they are currently replacing aging equipment for more modern (and efficient) machines. With technology changing so rapidly, even items as new as the solar panels are no longer operating at peak efficiency (although they are undergoing a deep cleaning). Allen stressed that it’s an expense that AVBC is willing to spend as the return on investment is high and often immediate. On its website, AVBC prominently displays the statement, “Living in a place as beautiful as Anderson Valley makes us conscious of the environment and our impact on it. So we consider the environment in every single part of our business.” In his final words, Allen reiterated that statement, and added that companies should really explore going green, as “it not only makes you feel good about your business, but it also makes sense from an economic standpoint.”
I’ve always had a bit of a love/hate relationship with amber ales. In some respects, I find them a bit boring, and after a while, their sweetness can become a bit overwhelming. But, in certain circumstances, an amber is called for, like when eating roast pork or something similar. So, it was with mild reluctance that I cracked open a can of Anderson Valley’s Boont Amber Ale (big thanks to Torg for the can) on a hot summer evening. Before pouring, the sweet malty overtones are present on the nose, and it almost smells like a bag of loose caramel. There is also distinct “tang” as well. The beer poured a rich, reddish copper, with about two fingers of head on top. Upon first quaff, the Amber is mildly tangy and sweet up front, with some fruity notes (prunes?), as well as a bit of nuts. Mild hops are noticeable at the end for a relatively clean finish. Overall, the mouthfeel is pretty creamy, mith medium to low carbonation. Flavor and mouthfeel remained pretty stable as the beer warmed. Truly an outstanding, drinkable amber. At 5.9% and a bit creamy, it’s not quite the summer session beer, but a worthy addition to your fall/winter lineup if you like malty beers.
Ratebeer: 3.43/5
Beeradvocate: 3.85/5