As a brewery we consider the many environmental aspects of our brewing activities as much as possible. Local entrepreneurship is not always the easiest or cheapest solution, but we have found some beautiful and tasty products and we noticed that our customers really appreciate this.
Below we elaborate about this in some examples.
Local base malt
We are very pleased that we can work with a beautiful local barley malt from foundation Wageningse Korenschoof. These farmers live on the Wageningse Eng (area between Wageningen and Renkum) and in the summer and early autumn you can admire the beautiful barley fields. Malting happened a little further away, at Dingemans in Stabroek. This is the malt house closest to Wageningen that still has a small tilled so that the barley is not pooled with other parties.
Our rest products
Our largest waste flow is our spend grains, remains of the malt at the end of the day. This malt residue is fed to the cows of the farm Hooilanden in the Binnenveld. For the cows, this is healthy and it is also a treat because they almost make fight about it!
As a small brewery we focus on the pleasant town of Wageningen and the places just around it. We hardly go any further and we thus have little need for big transportation. For local deliveries we have developed a carrier tricycle, in cooperation with the local bicycle shop Atelier van Corven. This tough bike is sturdy enough for a large supply beer and we use every opportunity to drive this bike through our town. Also the malt residues are transported on this bike to of the (aforementioned) farm.
In our brewpub Café Rad van Wageningen you can find many local products. Besides our own beers also a few beers from small Dutch breweries, fine Dutch wines and spirits. The snacks on the side come there from the local eco butcher Keijzer and van Santen (try those Bitterballen), the sandwiches for our burgers are from bakery Stroop and the cheese is from Meester Affineurs. For Master Affineurs we regularly brew a real Milk Stout from the whey from his cheese (and the milk for that cheese is obtained from cows that have eaten our spend grains).
Cooperation with educations
Furthermore, we regularly work with local training programs, for example to deliver malting barley for a course in beer brewing.
And regularly we participate in programs from Wageningen University to grow different kinds of mushrooms (eg King Oysters and Shiitake) on spend grains. Maybe we can serve those in our pub one of these days.
We take the local entrepreneurship seriously and notice that our customers appreciate this. Using local resources is part of our story and essential for us.
However, our deliberate choices are not immediately visible and therefore we have to keep telling our story. We like to do that, but in order to make live a little easier for ourselves, we have devised a ‘quality mark’ which communicates which values we consider important and in which we recognize ourselves:
- Ambachtelijk (Craftsmanship): We are a small proud brewery which brews all of its beers in our own kettles
- Oprecht (Sincere): We are honest and open about our trade and the origin of our beautiful products
- Lokaal (Local): We like to use local ingredients and work together with local businesses
Locally build Brewery
Local entrepreneurship does not stop with the use of locally sourced raw materials. In addition to Local Raw Materials, we have had our brewing installation built in the Netherlands and Belgium as much as possible.
Our brewery is built around a mash filter system. For the brewery world a relatively new technology, of a little more than a century old. The best known manufacturer is Meura from Belgium and that is where our Maisch filter comes from.
The Netherlands has a large industry of tank builders, for our dairy industry. Brewing kettles and fermentation tanks do not differ that much from dairy tanks, so we had our brewing kettles and fermentation tanks built in the Netherlands.
Our pumps, the brewery’s work horses, are acquired from Belgium again.