When the opportunity came up to visit AB InBev’s Magor Brewery in South Wales, I jumped at it, despite being the least obvious candidate on the editorial team for a brewery tour. I’m coeliac and therefore unable to drink regular beer; however, the rest of the team were unavailable, so I took one for the team.
The journey to Wales on a Wednesday morning consisted of two trains, a taxi, and a delay. I was running slightly behind, but when I bumped into Brian Perkins, President, West Europe & CEO, Budweiser Brewing Group (part of AB InBev), on the way in, I knew I hadn’t missed anything.
As the tour began, I was hit with a wall of hops. I couldn’t taste the beer, but I could definitely smell it. Asking around, it seemed the scent was welcomed by those who worked there. Maybe if I spent more time there, I’d come to understand why.
AB InBev are serious about sustainability, and Brian was open to talking about future initiatives, not just for AB InBev, but the whole brewing industry. From removing all plastic packaging to running on 100% renewable energy and tapping into the natural Great Spring nearby, the Magor site is rethinking the future of brewing.
They’ve slashed water loss by over 60% and are pushing technology like their colossal wort cooler to make brewing cleaner and greener. And while I couldn’t sip a Stella, I was told gluten-free options are available—some of which I’ve tried in my own time.
It was clear to see AB InBev’s passion for sustainability, apprenticeships, and long-term thinking, despite the rich aroma of brewing. Although next time, I might send Joe or Tom instead – someone who can better appreciate the free beer!
Read the full article here: ‘Cheers to Nature’: from grain to glass – The Manufacturer
For more articles like this, visit our Sustainability channel.
