Spent grain from the brewing process becomes cattle feed at a local beef farm. Local ingredients, including this local beef, are a key feature of our restaurant's sustainability plan, which also involves energy efficient kitchen appliances and equipment, low flow faucets, and strict limitations on the use of disposable products. And, of course, composting and recycling. The 10 acre property contains plenty of other sustainability features! We have mushroom logs (for oyster mushrooms and shitakes) which would have otherwise been "waste wood". We have several large raised garden beds and we organically produce vegetables and herbs for our restaurant kitchen, and some green snacks for the chickens. Most importantly, we have a 400 hill hopyard of Cascade hops that is entirely pesticide free! The hopyard is home to our flocks of chickens and ducks that eat pests and fertilize our hops naturally. The chickens also produce a rainbow of delicious eggs which are used in our bakery. Speaking of bakery, it's a great sustainability asset to us! Not only are our breads fresher, and require no packaging, they're made with some of our brewery's spent grain. Our baker, Higgins, also uses spent grain to produce dog treats. This is a truly inventive use for spent grain, and dogs love them! We also carefully monitor our heating, cooling, and lighting efficiencies, as well as limit office printing. All in-house documents that do require printing are prepared on the back side of used restaurant menu pages. We are proud to be recognized by Virginia Green for our sustainability efforts! Environmental awareness impacts every decision we make, and we're looking forward to a greener future! Cheers and Thank You!
