Alternative Fuels:
GLBC operates a beer delivery truck and a shuttle bus called "The Fatty Wagon" that runs on straight restaurant vegetable oil. Results show that engines running on straight vegetable oil produce 40% less soot than diesel and are 25% cleaner.
Brewery Grain & Breads:
Zoss the Swiss Baker produces the cracked barley beer bread and pretzels found on the menu using grains from the brewing process.
Organic Mushrooms:
Killbuck Farms uses brewery grains as a substrate for growing organic shitake and oyster mushrooms. The substrate is combined with sawdust and paper to serve as a medium for growing the organic mushrooms used in entrees.
All-Natural Meats, Dairy & Produce:
GLBC's Brewpub regularly features all-natural meats/seafood, dairy products and produce from local, organic farmers. A number of local farmers are raising livestock on a diet of brewery grains.
Urban Gardens:
Having built on years of experience with greenhouse use and vegetable cultivation at the urban community garden Kentucky Gardens, GLBC will be a "farmer in residence" at Hale Farm and Village in Bath, Ohio. Beginning in the spring of 2008, GLBC will farm one third of an acre of vegetables and herbs for use in Brewpub dishes, compost and vermicompost spent grain and kitchen scraps and experiment with growing crops year-round in Hale Farm's greenhouse.
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Recycling:
GLBC recycles cardboard, glass, plastic, steel/aluminum, paper and brewer's barley to reduce trash removal fees by over 50%. GLBC prints newsletters, menus, beverage napkins and promotional items on 100% recycled paper. In addition, all packaging (i.e., 4-packs, 6-packs, 12-packs and the unbleached "eco-carton", which holds a case of beer) consists of recycled content.
Vermicomposting:
GLBC uses vermicomposting to produce natural fertilizer. A portion of paper, kitchen scraps, grain and cardboard is fed to worms, which then produce castings - top-of-the-line organic fertilizer - used to fertilize the herbs and vegetables found on the menu.
Energy Efficiency:
GLBC has a cooling system in the Brewery cooler that brings in cold air during winter months to cool the beer. Skylights and light sensors have been installed in the Tank Farm and Brewery cooler to allow in natural light and minimize the use of electricity. An "air curtain" is in place in the Brewpub to keep warm air from escaping when patrons enter and exit.
Low-Fill Beer:
To minimize the waste of throwing away "low-fill beers" (bottles of beer that cannot go to retail because they are not filled to the maximum level), GLBC uses the beer in a number of menu items, including salad dressings, sauces and the Stilton Cheddar Cheese Soup. Mitchell's Ice Cream also uses the GLBC Porter in the exclusive Edmund Fitzgerald Chocolate Chunk Ice Cream.
Beer Garden Enclosure:
GLBC renovated its outdoor Beer Garden to include a retractable "Roman Curtain" roof and other eco-friendly components. The Roman Curtain is a durable canvas roof that encloses the Beer Garden, which retracts and allows use of this indoor/outdoor dining area all year. The Beer Garden also includes a radiant heat fireplace and floor, a straw bale wall and 10 ft. high sliding glass doors.
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