Tag Archives | Sustainable

Equinox And Yendra Built Cycles Create The Keg Trike

We’ve seen a beer car, but what about a beer bike?

Bootlegger Tricycle

In Fort Collins, Colorado, Equinox Brewing aims to keep their beer as local and sustainable as possible, so they’ve decided to only serve kegs to places they can deliver to by foot or pedal.

Transporting a 160lb keg using only human power isn’t easy though, so they decided to get creative and enlisted the help of Yendra Built Cycles to design and build a custom trike that can transport kegs with just a single person’s pedal power, called the Bootlegger tricycle.

Bootlegger Tricycle Plans

The main feature of the keg trike is a low platform that sits between the two front wheels to hold the keg. A locking brake allows the rider to ‘park’ the trike while loading and unloading, and the rear wheel is off a unicycle so the trike can easily soak up bumps and other obstacles.

Bootlegger Trike Rider

The trike is still in prototype phase as they work on finishing the steering, but when it’s all complete and sporting a fresh new paint job, I can’t think of a better way to get fresh beer from brewery to bar and back again.

[Inhabitat – Equinox Keg Trike]

Almanac Goes Farm To Barrel With Their Summer 2010 Release

Almanac Summer 2010

Almanac Beer Company is a new brewery out of San Francisco that takes influences from the Bay Area’s rich food culture and creates fantastic artisanal ales that are barrel-aged and brewed in collaboration with select Northern California sustainable farms.

Their first release, the Summer 2010 Blackberry Ale, is a Belgian-style Golden Ale that’s brewed with four varieties of Sonoma County Blackberries from the Sebastopol Berry Farm, then aged in oak red wine barrels for 11 months.

According to Almanac:

Our golden ale reflects a dueling love of classic Belgian ales and American hops. We balance two row barley, pilsner malt and wheat with a touch of Magnum bittering hops added at the beginning of the boil, and a California-sized addition of Citra hops added at the end of the boil. This late hop addition adds a delicate grapefruit-peel aroma. We then age the beer in used oak wine barrels from California wineries with two hundred pounds of fresh Cherokee Blackberries, and another fifty pounds of Marion, Ollalie and Boysen Berries. All of our berries were hand picked at the family owned and operated Sebastopol Berry Farm.

After eleven months of barrel aging with the fruit, we blended the barrels back together with freshly brewed

The Br

It’s always interesting to see a company rethink a product that has been the same for as long as anyone can remember, which is why I was intrigued by The Br