From Beer, Biochar and from Biochar, Beer
" and from soapy slime, inspiration and a paradigm shift " You’ve heard of microbreweries. Nobody warned you about microbe breweries — it’s the slimier side of the business. This week the European wing of the Global Ecovillage Network is camped at the Nature Community on the Czech-German border in the Bavarian Alps, doing the usual ecovillage rounds — workshops by day, sharing councils by dusk — before decamping each evening to a hand-built forest pub. The tap is pouring Neumarkter Lammsbräu, with a backstory better than the beer. Founded in 1628 and run by the same Ehrnsperger family since 1800, Lammsbräu spent three and a half centuries doing what breweries have always done, making beer the old way. That was until the 1980s, when young Franz decided “100% organic, 0% compromise.” The zero percent turned out to be the hard part. The Great Change is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscr...
