We partnered with the team at ReFUSE to design our in-house recycling program, complete with compost, to minimize our waste.

By analyzing the lifecycle of our beer, we’ve lowered our emissions by more than 30% per 6-pack over the past two years.

Rather than purchasing CO2 created by burning fossil fuels, we recapture the CO2 produced from our own fermentation process. Our CO2 recapture system is one-of-a-kind for its size, was built in-house and actually earned us the 2015 Master Brewers Association of America’s Award of Excellence in Sustainability.

Instead of being vented, we recapture the steam from brewing and use it to heat water for our next batch.

We know fridges are meant to cool, but we like to repurpose the heat from our refrigeration system to heat our office.

We’re members of a bottle pool, using recycled bottles for our beer, which means every 341mL bottle of Phillips is reused an average of 13 times.

After we finish with the grain from a brew, we gift it to a farmer, who re-gifts it to his cows as feed. It’s digested and re-re-gifted back to the earth.

We don’t pay much attention to what we wear to work, but we choose to dress our beer with labels made from 100% post-consumer recycled paper. Sometimes what’s on the outside counts too.

Eternally optimistic, we see your full pint glass 1/3 empty, since we use 30% less water per pint than we did 5 years ago.

In place of metal or plastic banding, we used reusable Velcro straps to ensure all outgoing shipments arrive in perfect condition, reducing transport waste. Any packaging that isn’t suitable for consumer use gets repurposed in house.