“This project’s data indicates we can make sustainable, low-emissions beer from grain to glass,” said Walker Modic, Senior Director of Environmental Programs at New Belgium, in a project announcement.
The initiative used regenerative farming practices and soil health modeling developed by Downforce Technologies, which assessed Olander Farms’ barley fields with an 84% soil health score. The project demonstrated that carbon removal does not compromise malt quality—ensuring premium brewing outcomes while supporting climate goals.
Luke Richards, Head of Product & Business Development (Americas) at Downforce, noted, “Connecting farmers, maltsters, and breweries through verified data can turn climate-smart barley into a resilience-building asset. Many consumers are willing to pay more for sustainably produced beer, and Colorado is uniquely positioned to lead in this area.”
Extreme weather often disrupts barley harvests, and this project highlights how regenerative methods can make supply chains more resilient. By linking verified carbon removal to brewing, the project creates a replicable model for the broader beer industry.
Todd Olander, founder of Root Shoot Malting, added, “Our regenerative practices aren’t just good for the land—they’re actively removing carbon from the atmosphere.”
Consumer preference is shifting toward sustainably produced beverages. Market research shows that more than 70% of beer drinkers are open to paying a premium for sustainable products. This project aligns with broader efforts across the sector, including brewery pilots testing carbon capture and reuse in production.
