OktoberForest

Emily Sanfratella, Trapezium Brewing Co., Petersburg, VA

Celebrating the connection between healthy forests, clean water, and good beer!

The Nature Conservancy is celebrating fall with OktoberForest, a collaboration with local brewers to raise awareness about the importance of forests in providing clean water. We spoke with chief operating officer Emily Sanfratella from Trapezium Brewing Co., about nature’s role in the making and enjoyment of craft beer.

Visit nature.org/OktoberForest to learn more about the connection between healthy forests and clean water, and see the list of participating OktoberForest breweries across the country!

nature.org:

How has nature inspired you as a brewery?

Emily Sanfratella:

We're located one block from the Appomattox River, so we think a lot about how to be good neighbors and stewards of the natural resources in our community. We partnered with a local organization, Friends of the Lower Appomattox River (FOLAR) to raise funds for river clean-up and raise community awareness of the environmental issues we face.

nature.org:

Why is clean water important for brewing beer?

Emily Sanfratella:

We're serious about our beer quality, and having clean water is the foundation for everything we do. We want to put out a great product, and without clean water, everything else is irrelevant.

nature.org:

What important connections do you see between healthy forests, clean water, and good beer?

Emily Sanfratella:

Making good beer is impossible without clean water. We need a healthy ecosystem to produce the highest-quality product, so for us, having healthy forests and clean water are essentials.

nature.org:

What water source do you use?

Emily Sanfratella:

Our water comes from the City of Petersburg, which draws from the Appomattox River. We filter and test the water quality in our brewhouse lab.

nature.org:

What else should we know about your environmental or sustainability initiatives?

Emily Sanfratella:

We partner with local farmers to provide our spent grain for feed, and source local ingredients for our beers as often as possible. We partnered with Agriberry this past summer to locally source berries for our Strawberry Blonde Ale, and we're gearing up to brew our Maple Pecan Wheat from pecans provided by Richard Bland College.

This past year, we began ordering herbs and vegetables for our taproom kitchen from a Petersburg farm. We're always looking to collaborate with local folks who are also focused on sustainability.


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