Sustainable Operations for Craft Brewers

Brewery Industry Alternatives to Cleaners and Sanitizers

The Brewery Industry Alternatives to Cleaners and Sanitizers project aims to assess the acceptance rate from small Maine Brewers to switch to less hazardous cleaning and sanitizing technology in operations. New England EFC is collaborating with the University of Massachusetts at Lowell (UMass Lowell), Toxic Use Reduction Institute (TURI) and applying their research to test Maine small craft brewers’ acceptance to learn about, and their willingness to switch to, less toxic cleaning and sanitizing chemicals. New England EFC in collaboration with the University of Southern Maine (USM) Adjunct Professor Peter Cooke and student interns from the USM Food Studies and Tourism & Hospitality programs  work collaboratively with TURI and Maine brewers to implement the program.

Report: TURI Assessment of Alternatives to Cleaners and Sanitizers for the Brewing Industry