BetterBev Recognition Assessment Form

BetterBev Recognition Assessment Form
By completing this form you are providing a snapshot of your operation. Please do your best to provide accurate information. A few notes worth considering:
- No individual scores will be shared outside of the BetterBev team
- All identifying data will remain confidential and not be shared with third parties without prior consent
- Information provided will be securely stored and used solely for recognition and related analysis
- Scores of individual operations will be aggregated and reviewed to identify trends, recognition opportunities, and improvement areas
- Although benchmarking receives a lot of attention in this form, it is very possible to achieve recognition without having this practice in place. If this is the case, perhaps you will allow us to develop your benchmarking program
- A score of 30% (69 points) will result in recognition. Most breweries score close to this threshold. If you do as well, it is perfectly normal and a great jumping off point. Rather than simply recognizing the highest performers, our priority is to support you in your efforts to improve!

General Business Information
Business Name*
Your Name*

First NameLast Name
Your Email*
example@example.com
BetterBev Contact Email
example@example.com
Primary Business Address

Street Address

Street Address Line 2

CityState / Province

Postal / Zip Code
Approximately what volume of beer do you produce a year (this number will determine some of the questions you are asked in the other sections)?

Raw Materials
What percentage of your grain/malt is locally (within 250 miles) or regionally sourced (within 500 miles)?
Score 1 point for every 10% of purchased grain or malt that is locally sourced, and 0.5 points for each 10% that is regionally sourced, up to 10 points maximum (100% local would be 10 points. 100% regional would be 5 points)
How much of your grain/malt is organically grown?
Score 1 point for every 20% of purchased grain or malt that is organic
What percentage of your hops are sourced regionally (within 500 miles)?
Score 1 point if any hops are regionally sourced, 2 points if 25-50%, 3 points if 50-75% and 4 points if above 75%
Do you brew special release beers that highlight local ingredients or use some amount of local ingredients in each batch?
Score 1 point per yearly special release highlighting local ingredients, up to 4 points maximum (if every batch uses some amount of local ingredients, please give yourself 4 points)
Aside from donating spent grain to local farmers, do you take additional measures to support local growers and processors or agricultural conservation (example: hosting a weekly winter farmers' market)?
Score 2 points per innovative practice, up to 4 points maximum
Please briefly list any raw material efficiency & conservation practices scored on the question above.
Please briefly list any efforts to support local growers/processors or agricultural conservation practices scored on the question above.
If you are uncertain of how to affordably increase your support of local growers and processors, or would like us to provide resources to help you better understand the benefits of purchasing locally grown and processed ingredients, please list your needs here. If you have an easily replicated model you'd like to share with other brewers, please mention so here as well.

Water Use
Do you track water through metering or monitoring utility bills and/or benchmark your water use? Benchmarking is comparing the use of a resource to how much product is made over a certain period or operation (in a brewery, benchmarking is typically expressed in quantity used per barrels packaged). It is a great way to determine how operational changes impact use, costs, etc.
Score 2 points if tracking and 4 points if tracking and setting reduction goals
For breweries that produce 1,000 bbls or less a year, is your water to beer ratio below the industry median of 17.7 to 1 (Source: BA)? If you operate in a situation where you are unable to track water use, please add a note at the bottom of this section.
17:1 to 10.1:1 = 1 points, 10:1 to 8.1:1 = 2 points, 8:1 to 6.1:1 = 3 points, 6:1 and below = 4 points
For breweries that produce between 1,000 and 10,000 bbls a year, is your water to beer ratio below the industry median of 7.5 to 1 (Source: BA)? If you operate in a situation where you are unable to track water use, please note this below.
7.5:1 to 6.1:1 = 1 points, 6:1 to 5.1:1 = 2 points, 5:1 to 4.1:1 = 3 1points, 4:1 and below = 4 points
For breweries that produce 10,000 -100,000 bbls or more a year, is your water to beer ratio below the industry median of 3.9 to 1 (Source: BA)? If you operate in a situation where you are unable to track water use, please note this below.
3.9:1 to 3.7:1 = 1 points, 3.6 to 3.4:1 = 2 points, 3.3:1 to 3.1:1 = 3 points, 3:1 and below = 4 points
Do you reuse any cellar process water (ex: recover knockout water or reuse final rinse water for other initial rinses)?
Score 2 points if any process water is reused, and score 4 points if knockout water is recovered and reused (4 points maximum)
Do you have an ionized air rinsing system for canning instead of a water rinse system or reuse bottle/can rinse water (in a loop or for another purpose)?
Score 3 points if an ionized air rinsing system is installed or bottle/can rinse water is reused
Do you have established Standard Operating Procedures (SOPs) for cleaning, and utilize high-pressure low-flow spray nozzles?
Score 2 points for each if either of these water conservation strategies is used, 4 points maximum
Are any other miscellaneous water conservation or efficiency measures taken?
Score 2 points per practice, 4 points maximum
Please briefly list any water use efficiency & conservation practices scored on the question above. If you operate in a situation where you are unable to track water use, please briefly describe the situation here.
Please briefly list any water use efficiency & conservation practices scored in the question above (please do not limit this to those scored in the question above). If you operate in a situation where you are unable to track water use, please briefly describe the situation here.
Please note if you would like support identifying opportunities to increase water use efficiency, develop or improve SOPs, support watershed protection efforts, and/or effectively track water use. If you have an easily replicated model you'd like to share with other brewers, please mention so here as well.

Wastewater
As far as you know, are you aware of, and in compliance with all municipal wastewater regulation?
Score 2 points if you are aware of the regulations and in compliance and an additional 2 points if you know your water source & are proactively taking steps to protect it
Do you sidestream spent yeast and trub (if so, briefly explain what you do with this material at the bottom of this section)?
Score 2 point if you sidestream cold side yeast and trub. Score 4 points if you sidestream both hot side trub and cold side yeast and trub
Do you utilize any innovative practices to prevent wastewater generation or discharge (ex: sidestreaming weak wort, spoiled beer, or reusing dry hops)?
Score 2 points for each innovative practice
Please briefly list any innovative practices scored in the question above.
Do you capture cleaning and sanitizing (CIP) wastewater to neutralize the pH before discharging into a municipal system?
Score 2 points if pH is neutralized before discharge
Do you take any additional wastewater treatment measures?
Score 1 point for each additional treatment measure and 4 points if you have a full wastewater treatment system (must involve a biofilm reactor or the like)
Please briefly list any wastewater sidestreaming or treatment measures scored in the question above.
Please briefly list any wastewater treatment measures scored in the question above as well as any additional efforts you'd like us to know about (even if you didn't get points for them).
Please note if you would like support with wastewater sidestreaming and/or treatment measures and/or developing or improving SOPs. Also please note if you would like resources to better understand the benefits of these efforts. If you have an easily replicated model you'd like to share with other brewers, please mention so here as well.

Energy & Emissions
Does any of your electricity come from renewable sources?
Score 1 point for each 10% of electricity that comes from renewable sources, up to a maximum of 10 points
Do you use any electric powered delivery vehicles or warehouse equipment (ex: forklifts, floor scrubbers, lawn care equipment)?
Score 1 point for each piece of electric warehouse equipment or company vehicles, and 2 point if EV charges are provided for customer & employee use, up to a maximum of 4 points
Do you use electric or steam hot water for brewing?
Score 3 points if steam is used for brewing and hot water generation (not direct fire), 4 points if steam is used for processing and electricity is used for hot water generation, and 5 points if electricity is the fuel source for both, up to a maximum of 5 points
Do you use efficient hot water heating, such as on-demand tankless (if using gas), heat pump, or solar?
Score 1 point for each of these technologies used, up to a maximum of 3 points
Please list any Energy Star certified equipment in use (optional).
Do you have a CO2 recovery system or reuse any generated CO2?
Score 2 points if spunding valves are used, Score 2 points if fermenter and brite tank head spaces are connected (must transfer with a pump vs. pressure for this to work). Score 5 points if a full CO2 recovery system is installed
Do you benchmark CO2 use and/or set reduction goals?
Score 1 point if you track CO2 use and 2 points if you track and set reduction goals
For breweries that produce 1,000 bbls or less a year, is your CO2 to beer ratio below the industry median of 9.2 lbs/bbl (Source: BA)?
7:1 to 5.1:1 = 1 point, 5:1 to 3.6:1 = 2 points, 3.5:1 and below = 3 points
For breweries that produce between 1,000 and 10,000 bbls a year, is your CO2 to beer ratio below the industry median of 10.2 lbs/bbl (Source: BA)?
7:1 to 5.1:1 = 1 point, 5:1 to 2.8:1 = 2 points, 2.7:1 and below = 3 points
For breweries that between 10,000 and 100,000 bbls or more a year, is your CO2 to beer ratio below the industry median of 11.5 lbs/bbl (Source: BA)?
8:1 to 7.1:1 = 1 point, 7:1 to 6.1:1 = 2 points, 6:1 and below = 3 points
Do you use nitrogen in place of CO2 where possible during production?
Score 1 point for each of the following uses of nitrogen: pushing beer, purging tanks, maintaining head pressure, purging kegs. Maximum of 5 points
Do you have refrigerant monitoring technology installed, or practice regular refrigerant leak inspections?
Score 1 point if monthly refrigerant checks are done, 1 point if using floating head pressure controls, or 2 points if using floating head pressure controls and completing monthly leak checks OR a remote refrigerant monitoring system is installed
Do you benchmark energy use and set reduction goals?
Score 2 points if you track energy use and 3 points if you set reduction goals as well.
For the next question, you need to convert natural gas therms to kWh, and add it to your electricity use in kWh, to get your total energy use

1 Therm = 29.307 kWh
For breweries that produce 1,000 bbls or less a year, is your energy use (electric + natural gas) ratio below the industry median of 424 kWh+Therms/bbl packaged (Source: BA)? If you operate in a situation where you are unable to track either electricity or gas use, please note this below.
400:1 to 91:1 = 1 point, 90:1 or below = 2 points
For breweries producing between 1,000 and 10,000 bbls a year, is your energy use (electric + natural gas) ratio below the industry median of 141 kWh+Therms/bbl (Source: BA)? If you operate in a situation where you are unable to track either electricity or gas use, please note this below.
120:1 to 81:1 = 1 point, 80:1 and below = 2 points.
For breweries that produce between 10,000 and 100,000 bbls or more a year, is your energy use (electric + natural gas) ratio below the industry median of 81 kWh+Therms/bbl (Source: BA)? If you operate in a situation where you are unable to track either electricity or gas use, please note this below.
75:1 to 36:1 = 1 point, 35:1 and below = 2 points
Do you use any miscellaneous energy conservation strategies (ex: programmable thermostats, LED lighting, occupancy sensors, etc.)?
Score 2 points for each energy conservation strategy, to a maximum of 10 points
Do you perform regular proactive service and maintenance on HVAC and compressed air systems?
Score 1 point for each of the following: HVAC filters are inspected monthly and changed according to manufacturer recommendations/when dirty, air compressor pressure is set to minimum required & isolated when not in use, air system actively checked for leaks and leaks addressed in a timely fashion, and expansion tanks utilized at high points of use, up to a maximum of 4 points
Are there other miscellaneous energy efficiency or conservation measures in place?
Score 1 point for any innovative energy efficiency or conservation technique used up to a maximum of 2 points
Please briefly list any energy efficiency or conservation techniques scored in the question above. If you operate in a situation where you are unable to track either electricity or gas use, please briefly describe your situation here.
Please briefly list any energy efficiency or conservation techniques scored in the question above. If you have completed a 3rd party energy audit or energy treasure hunt in the last 3 years, please mention so. If you operate in a situation where you are unable to track either electricity or gas use, please briefly describe your situation here.
Please note if you would like support identifying energy efficiency or conservation techniques, developing or improving SOPs, or help conducting a 3rd party energy audit or energy treasure hunt, or if you'd like support determining ways to better track energy use and/or set reduction goals. If you have an easily replicated model you'd like to share with other brewers, please mention so here as well.

Cleaning & Sanitizing
Do you have Standard Operating Procedures (SOPs) for cleaning, sanitizing, and chemical storage?
Score 1 point per SOP, up to 2 points maximum
Do you use Toxics Use Reduction Institute (TURI) recommended cleaning products, or other less toxic alternatives (https://www.turi.org/publications/assessment-of-alternatives-to-cleaners-and-sanitizers-for-the-brewing-industry/)?
Score 2 points if less toxic cleaning products have been tested and 4 points if they are regularly being used, up to 4 points maximum
Do you use Toxics Use Reduction Institute (TURI) recommended sanitizing products, or other less toxic alternatives?
Score 2 points if less toxic sanitizers have been tested and 4 points if they are regularly being used, up to 4 points maximum
Are your cleaning and sanitizing chemical dilutions standardized, and are you performing titration tests to verify dilution concentration?
Score 1 points if dilutions are standardized, score 1 point if titration tests are done to verify minimum effective concentration, up to 2 points maximum
Are your cleaning systems automatic & verified (ex: calibrated meters, regular manual titration)?
Score 1 points if cleaning is automatic and 1 point if verified, up to 2 points maximum
Do you reuse cleaning solution and sanitizing rinse?
Score 1 point each if sanitizer or cleaning solution is reused, up to 2 points maximum
Do you order cleaners and sanitizers in refillable containers?
Score 1 point each if sanitizer or cleaners are purchased in refillable containers, up to 2 points maximum
Do you take any other miscellaneous cleaning & sanitizing reduction or recycling measures?
Score 1 point for any innovative cleaning or sanitizing practices points (ex: transitioned away from phosphorous based products, acid under pressure, brite tank cleaning avoidance), up to 4 points maximum
Please briefly list any cleaning & sanitizing use reduction techniques scored in the question above.
Please briefly list any cleaning & sanitizing use reduction techniques scored in the question above.
Please note if you are interested in trialing less hazardous cleaning chemicals and/or would like support to develop or improve chemical handling practices or SOPs. If you have an easily replicated model you'd like to share with other brewers, please mention so here as well.

Solid Waste
If applicable, are you aware of and in compliance with any commercial organics recycling laws?
Are your spent grains used for animal feed, composting, anaerobic digestion, or other upcycled purposes?
Score 6 if used for local animal feed, score 4 if used for a composter, anaerobic digester, or upcycled in another manner, and 0 points if sent to a landfill, up to 6 points maximum
Do you benchmark solid waste and/or set solid waste reduction goals?
For breweries that produce 1,000 bbls or less a year, is your solid waste to beer ratio below the industry median of 8.8 lbs of landfill/incinerator bound waste per bbl packaged (Source: BA)? If you operate in a situation where you are unable to track your solid waste, please note this below.
8:1 to 4.1:1 = 1 point, 4:1 to .8:1 = 2 points, .7:1 and below = 3 points
For breweries that produce between 1,000 and 10,000 bbls a year, is your solid waste to beer ratio below the industry median of 3.6 lbs of landfill/incinerator bound waste per bbl packaged (Source: BA)? If you operate in a situation where you are unable to track your solid waste, please note this below.
2.5:1 to 1.1:1 = 1 point, 1:1 to .2:1 = 2 points, .1:1 and below = 3 points
For breweries that produce between 10,000 and 100,000 bbls or more a year, is your landfill/incinerator bound waste to beer ratio below the industry median of .8 lbs of waste per bbl packaged (Source: BA)? If you operate in a situation where you are unable to track your solid waste, please note this below.
.7:1 to .4:1 = 1 point, .3:1 to .2:1 = 2 points, .1:1 and below = 3 points
Do you separate waste for reuse & recycling, with proper signage?
Score 1 point each for recycling, or composting and 4 points if source separating individual materials (single stream recycling leads to lower recycling rates than source separation), up to 4 points maximum
Do you use reusable serving and drink-ware in your taproom, beer garden, and for events?
Score 1 point for each: taproom, beer garden, events up to 3 points maximum
Do you reuse any other items that would otherwise become single use waste?
Score 1 point if any other items/materials are reused (please list at the bottom of this section)
Do you use electric hand dryers instead of paper towels in your bathrooms?
Score 1 point if using electric hand dryers (paper towels must not be offered as well), 1 point maximum
Do you utilize any other miscellaneous waste reduction measure?
Score 1 point for any innovative waste prevention measure, up to 2 points maximum
Please briefly list any additional reuse item as well as waste reduction techniques scored in the question above. If you operate in a situation where you are unable to track your solid waste, please briefly describe your situation here.
Please briefly list any additional reuse item as well as waste reduction techniques scored in the question above. If you operate in a situation where you are unable to track your solid waste, please briefly describe your situation here.
Please note if you would like support with waste reduction efforts, developing or improving SOPs, or tracking waste. If you have an easily replicated model you'd like to share with other brewers, please mention so here as well.

Packaging & Materials
What percentage of your beer is sold on-premise as draft in refillable kegs?
Score 1 point for every 10% of beer that is sold on-premise in refillable kegs, up to 10 points maximum
What percentage of beer is served straight from brite tanks?
Score 1 point for every 25%, up to 4 point maximum
What percentage of distributed beer is sold in refillable kegs?
Score 1 point for every 25%, up to 4 points maximum
What percentage of distributed beer is sold locally, within 250 miles?
Score 1 point for every 25%, up to 4 points maximum
Do you use pre-printed cans instead of shrink wrap or vinyl labels?
Score 2 points if more than 50% of cans use pre-printed labels. Score 1 point if less than 50%, up to 2 points maximum
Do you use a centrifuge to increase wort yield?
Score 3 points if using a centrifuge
Do you have a draft management system to minimize beer waste? (ex: BarTrack)
Score 3 points if using a draft management system
Do you sell beer to-go in refillable growlers/other refillable containers?
Score 2 points if beer to-go is available in reusable containers
Do you try to minimize your can carrier waste through strategies such as having a reuse or recycling program that includes a public drop-off option, or using biodegradable options?
Score 1 point for a recycling program or if you have transitioned to biodegradable options, and 2 points if reusing can carriers, up to 2 points maximum
Do you utilize any other miscellaneous packaging and materials reduction techniques, such as reusable pallet wraps in place of shrink wrap?
Score 1 point for each innovative measure
Please briefly list any packaging and materials reduction techniques scored in the question above.
Please briefly list any packaging and materials reduction techniques scored in the question above.
Please note if you would like support with packaging and materials reduction efforts. If you have an easily replicated model you'd like to share with other brewers, please mention so here as well.

Environmental Culture
Do you have any sustainability credentials, such as B-Corp certification, 1% for the planet, etc., or is your brewery employee owned?
Score 4 points for any sustainability certification or if employee owned
Please enter any sustainability certifications scored in the question above.
Have you participated in the green beverage program and/or utility benchmarking?
Score 2 points for participation in this green brewery program, and 2 points if participating in benchmarking. Score 1 point if not participating in either program, but if employees are included in goal setting, up to 4 points maximum
Do you use certified sustainable products such as Safer Choice cleaners, or Forest Stewardship Council certified paper products?
Score 1 point for each certified sustainable product, up to 2 points maximum
Do you partner or collaborate with other environmental or conservation groups?
Score 1 point for each collaboration, up to 2 points maximum
Do you have a formal sustainability policy, education & training, and communicate this with staff?
Score 1 point if measures are taken but no formal policy and 2 if a formal sustainability policy exists and measures are taken, up to 2 points maximum
Do you take any measures to reduce driving by employees & customers, such as incentivizing carpooling or biking?
Score 1 point for each measure taken, up to 2 points maximum
Do you promote verifiable sustainability efforts on your website or social media?
Score 1 point if a sustainability mission statement is available to the public, and 1 point if you post sustainability efforts on social media, up to 2 points maximum
Do you take other miscellaneous sustainability focused measures not mentioned yet?
Score 1 point for each innovative measure, up to 2 points maximum
Please briefly list any sustainability measures scored in the question above.
Please briefly list any sustainability measures scored in the question above.
What did we miss? Please describe any other sustainability measures that are unique to your operation and were not addressed above, or how we can best support you. Again, if you have an easily replicated models you'd like to share with other brewers, please mention so here as well. We'd love to work with you to get this story out and amplify your efforts!

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Total Points Scored out of 229
Should be Empty:

BetterBev Recognition Assessment Form

For the next question, you need to convert natural gas therms to kWh, and add it to your electricity use in kWh, to get your total energy use