I was involved in the development of our Simmer and Strip innovation, which we are rolling out across our breweries. The technique creates gas bubbles in the mixture of malt and water used in the brewing process without resorting to the traditional method of boiling it, so reduces our brewing carbon footprint without impacting the quality of our beer. It’s a really exciting development and sums up what we do in my team: we innovate and develop new, more sustainable ways to do things.
