London Brewery Creates World’s First Carbon Negative Pint – Drink Beer and Save the Planet!

Whether it’s turning off the lights when we’re not using them or bringing a reusable water bottle instead of buying a plastic one, many of us try to take steps to reduce our carbon footprint.

Now, there’s a new way to help the planet, and it’s great news if you’re a fan of a cold pint.

Gipsy Hill Brewery in London has created what it claims is the world’s first carbon negative beer.

Swell Lager and Trail Pale are made with barley grown using regenerative agriculture and reclaimed and repurposed hops.

This means that you can enjoy your pint knowing that you are actually removing more greenhouse gases from the atmosphere than you are producing.

While other breweries like BrewDog claim to have carbon negative beers, these have been based on carbon offsetting.

This controversial process sees companies offset their carbon emissions by financing equivalent carbon dioxide savings elsewhere.

For example, BrewDog claims its beers are carbon negative because it plants trees on a 9,308-acre site in the Scottish Highlands.

However, Gipsy Hill’s new beers mark the first time a brewery has produced a truly carbon-free beer, without relying on carbon offsetting.

To create the beers, Gipsy Hill used certified regenerative barley from Wildfarmed.

This company works with farmers to implement regenerative practices, which means that the process of growing barley stores more carbon in the soil than it releases into the atmosphere.

“We’re making it easy for people to help solve some of the world’s biggest problems, like climate change and food security, by consuming food and beverages made with ingredients from healthy, regenerative soils,” said Edd Lees, co-founder of Wildfarmed. . .

‘Our wild-grown barley sequesters carbon, increases biodiversity and is the gold standard of regenerative agriculture.’

Gipsy Hill’s new beers mark the first time a brewery has produced a truly carbon-free beer, without relying on carbon offsetting.

In general, a pint of Swell Lager has a carbon footprint of -40 gCO2e, while a pint of Trail Pale results in -30 gCO2e

This regenerative barley is then combined with hops recovered from previous batches of beer.

These hops are typically thrown away, which means that using them creates zero greenhouse gas emissions, according to Gipsy Hill Brewery.

In general, a pint of Swell Lager has a carbon footprint of -40 gCO2e, while a pint of Trail Pale results in -30 gCO2e.

For comparison, Imperial College London predicts that a pint of internationally produced lager beer has a carbon footprint of 759gCO2e.

Sam McMeeken, co-founder of Gipsy Hill Brewery, said: “Making great quality beer has been our obsession for 10 years, but I felt we had to find a way to do it more sustainably.

“Great beer should be guilt-free, and our new Trail Pale and Swell Lager mean that, for the first time, our drinkers can enjoy a pint safe in the knowledge that you are actively improving the environment and helping to solve our climate crisis.”

The carbon negative beers are now available at a number of venues, including the Gipsy Hill pub in south London and a selection of Youngs venues across the UK.

MailOnline has contacted Gipsy Hill for information on prices.

WHEN DID HUMANS START DRINKING BEER?

Humans have had a long history of alcohol consumption.

It is believed that primitive cultures in Mesopotania may have been making malted barley remains as early as 10,000 BC. C., but there are no records about it.

The oldest evidence of beer consumption dates back to northern China 9,000 years ago.

This ancient concoction was made from hawthorn, Chinese wild grapes, rice and honey, and is the oldest known fermented drink in history, even older than wine.

The oldest evidence of beer consumption dates back to northern China 9,000 years ago.

To make it, the corn was ground and moistened in the mouth of the maker to convert the starches in the corn to fermentable sugars, before being “spitted” into the beer.

Throughout history, alcohol consumption may have helped people to be more creative, fueling the development of language, art, and religion.

This is because alcohol lowers inhibitions and makes people feel more spiritual.

The Egyptians are believed to have started brewing around 5000 B.C. C., according to papyrus rolls.

They were making things like dates, pomegranates and other native herbs.

Around 3150 B.C. C., the Egyptians used industrial-scale breweries to provide beer for the workers who built the pyramids of Giza.

Eventually, the beer made its way from the Middle East to Europe, where large barley crops provided plenty of raw material for brewers.

Experts have now found evidence of brewing in Greece during the Bronze Age.

Researchers believe these prehistoric people enjoyed partying with alcoholic beverages for the holidays all year long and not just when the grapes were ripe.

Not only was it considered nutritional, but it was also a safe alternative to drinking water.

It was in the Middle Ages that malted barley became the main source of fermented sugar and beer became the beverage we are familiar with today.