The state of Wisconsin has long served as the national focal point of all things dairy.  However, Wisconsin is also the epicenter of another American food culture niche, and that is alcohol.

My oh my, do people in Wisconsin love to drink. I live the capitol city of Madison and, at least once every weekend, I see snapshot of that state-bred love, either through an embarrassingly sloshed UW undergraduate or a too-tipsy townie. When I found out the actual statistics— that Wisconsin has the highest percentage of drinkers in the population and that, person for person, the state has three times more taverns than anywhere else in the country—I hardly blinked.

Still, I’ll admit that sometimes I find Madison’s hyper-boozing culture to be intimidating. At a lot of college parties, my three-drink limit is everyone else’s warm-up drill, and I’ve met more than a few Badgers whose Thirsty Thursday extends through Wednesday night. However, I’ve never tried to keep up with the crowd. I’m sure some of my peers think it’s lame that my personal bar time is midnight, and not two a.m., but I bet I look a lot cooler the next morning when I haven’t succumbed to their same fate: the head-stinging, stomach-churning, regret-inducing experience that is the hangover.

Rainharvest Systems and Five Seasons Brewing teamed up to create a microbrew made from 100% on-site captured rainwater!

Using food as a resource in biofuel production is one of the biggest mistakes our country could make. And while we all shake our heads at the idea of corn ethanol…what about using turkey innards? Or Mountain Dew for that matter.

Shaq Wants Your Leftover Beer and Wine for Making Ethanol

First, who ever has leftover alcohol except maybe these guys? The Shaq-backed MicroFueler is a 250-gallon tank for organic feedstock, such as waste wine and beer, that converts it into pure ethanol. It also doubles as a fuel pump and the only waste product is distilled water.

World Water Week (August 16-22) brought some interesting information and important research findings to the world. We got a peek at the true water usage of developed countries, we identified some critical concerns for Indians and all of us who rely in Indian products, we learned more about water usage for beer, we saw the installation of the first commercial-scale hydrokinetic power plant in the US, and more. The following is a wrap-up of some key topics from the World Water Week Conference in Sweden.

Portland, Oregon is a beautiful city, known for its roses, organic food, environmentally conscious citizens, and its beer.  It has truly become a destination for Oregonians and travelers alike searching for locally made micro brews and craft beers.

It’s hard to walk two blocks in Portland without encountering a brew pub, ale house, or beer bar, but there’s one that stands out as being truly exceptional.  Located in downtown Portland, Bailey’s Taproom is a cozy, modern facility that specializes in Pacific Northwest microbrews and craft brews.  They serve up everything in every imaginable style from a “brutally hoppy IPA, a clean lager, a sour Belgian, a thick stout, or a boozy barleywine”.

Unless you spent last week celebrating Apollo 11’s fortieth anniversary cut off from the world in your backyard model of the lunar module, you are no doubt familiar with the story of Harvard professor Henry Louis Gates Jr.’s arrest two weeks ago, the “race in America” sturm and drang that surrounded the story last week, and the headline-grabbing role President Obama stumbled into at the end of his prime time presser.

dvGreen designs sustainable events without sacrificing style. They show clients that they can reduce their ecological footprint while still throwing a beautiful party - one that just happens to be Green. By featuring organic food, flowers, and table linens; tree-free paper invitations; donating or composting leftover food; purchasing carbon offsets, and more, dvGreen creates incredible events that you can be proud of forever.

Danielle, founder and CEO of dvGreen spent several years as Event Director and later General Manager of L’Olivier, one of New York’s premiere floral design houses. The driving force in Danielle’s event work has always been her belief that parties are important. They are essential celebrations of life that allow us to freeze time and honor meaningful milestones. If we don’t mark these moments, then they risk going away forever.

It is this belief, coupled with Danielle’s very parallel feeling about the environment (if we don’t take care of it, the planet as we know it will also go away forever), that led her to launch dvGreen in 2006, a company that combines excellence in event design with the latest in sustainable practices.

Here’s is some great advice from dvGreen on how to go green for your next event.

Regardless of what goes in the bowl these new biodegradable pet bowls from QuickPoint are sure to be a hit with any Ecopreneurist focusing on our four legged friends.

A Peruvian company that makes beer from coca leaves now has plans to export its product to countries like China, Venezuela, and South Africa.

The company making the beer is a supporter of the National Confederation of Coca Farmers, a group that advocates for more organized production of coca plants. The beer is named Apu, and is already sold in southeastern cities of Peru like Cusco, the well-known gateway city to legendary Machu Picchu.

But wait… don’t draw any conclusions yet. According to the source of this information, the online news source Living in Peru, spokespeople for the group say “The goal is to demonstrate that coca leaves are not cocaine…the plant should be industrialized to avoid the production of cocaine.”

St. Patrick’s Day is just a week away. Let’s celebrate with some real green beer!

Americans age 21 and older go through about 5 pints of beer per week. That adds up to over 30 gallons of beer per year! We spend $4 billion dollars on beer just on St. Patrick’s Day alone. That is a lot of beer! Imagine the difference it would make if we stuck to brews from these folks, who are doing their best to produce a low-impact, tasty pint?

Sierra Nevada Brewing Company and E-Fuel Corp have joined forces to create a high-grade, inexpensive ethanol fuel.

They plan to make fuel from discarded beer yeast using the Efuel 100 MicroFueler. The first-ever home ethanol systems will be housed at the brewery in Chico, California.