Abstract

This study examined the relationship between two of Asheville’s foundational identities—its environmentally mindful community and the craft brewing industry. The goal was to quantify CO2 emissions from the fermentation process of brewing beer at local breweries in Asheville. Additionally, this project determined whether emissions from fermentation were substantial compared to CO2 emissions from the breweries’ electricity usage. Data from three breweries were analyzed. Our results show that the emissions from fermentation were not substantial in relation to electricity usage. Total CO2 emissions from electricity usage from all three breweries were slightly over 31,000 tonnes compared to just under 70 tonnes of CO2 from fermentation. Emissions from fermentation were less than 0.5% of emissions from electricity usage at all three breweries. While 70 tonnes of CO2 may not seem substantial, this study was limited to just three of the more than 35 breweries in Asheville as of 2016. Given the size of the brewing industry, it is too soon to dismiss fermentation emissions as being unimportant to Asheville’s carbon footprint. This study examined the relationship between two of Asheville’s foundational identities—its environmentally mindful community and the craft brewing industry. The goal was to quantify CO2 emissions from the fermentation process of brewing beer at local breweries in Asheville. Additionally, this project determined whether emissions from fermentation were substantial compared to CO2 emissions from the breweries’ electricity usage. Data from three breweries were analyzed. Our results show that the emissions from fermentation were not substantial in relation to electricity usage. Total CO2 emissions from electricity usage from all three breweries were slightly over 31,000 tonnes compared to just under 70 tonnes of CO2 from fermentation. Emissions from fermentation were less than 0.5% of emissions from electricity usage at all three breweries. While 70 tonnes of CO2 may not seem substantial, this study was limited to just three of the more than 35 breweries in Asheville as of 2016. Given the size of the brewing industry, it is too soon to dismiss fermentation emissions as being unimportant to Asheville’s carbon footprint. This study examined the relationship between two of Asheville’s foundational identities—its environmentally mindful community and the craft brewing industry. The goal was to quantify CO2 emissions from the fermentation process of brewing beer at local breweries in Asheville. Additionally, this project determined whether emissions from fermentation were substantial compared to CO2 emissions from the breweries’ electricity usage. Data from three breweries were analyzed. Our results show that the emissions from fermentation were not substantial in relation to electricity usage. Total CO2 emissions from electricity usage from all three breweries were slightly over 31,000 tonnes compared to just under 70 tonnes of CO2 from fermentation. Emissions from fermentation were less than 0.5% of emissions from electricity usage at all three breweries. While 70 tonnes of CO2 may not seem substantial, this study was limited to just three of the more than 35 breweries in Asheville as of 2016. Given the size of the brewing industry, it is too soon to dismiss fermentation emissions as being unimportant to Asheville’s carbon footprint.

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