Built for the north
Use more of what we already have.
The brewery links food, energy, brewing and indoor agriculture in a system designed to reduce waste and improve local food resilience.
The loop
Brew. Capture. Grow. Serve.
Indoor agriculture
High yield in a small footprint.
The third-floor farm averages about 250 pounds of fresh greens per week. The current farm page describes a 70-panel system and says aeroponics can use substantially less water than conventional growing.
The brewery also captures CO₂ produced during brewing and directs it to the growing environment. The live site reports an approximately 25% production increase; that figure remains flagged for final source verification because a later article used a different estimate.
Energy reuse
Biodiesel + heat recovery.
The brewery states that recycled fryer oil is used in a biodiesel system supporting building heat and brewing steam, while heat from farm lighting is reused to help warm adjacent office areas.
Explore the indoor farm