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. But the use of for example local ingredients is not immediately visible in our beers, so we must tell our story quite often.
We like to tell our story, but to make live a bit easier we have developed a ‘quality mark’ to identify which values we find important and how we recognize ourselves:
- Ambachtelijk (Craftsmanship): We are a small proud brewery which brews all of its beers in their 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