Everyone must contribute to reducing the ecological footprint. We do this by efficiently reducing our environmental impact and the use of raw materials and energy. In addition, we also take care of people.
On our site in Emelgem, we have our own installation that treats wastewater to the quality of surface water. Once the water meets the discharge standards, it may be discharged in the stream directly behind the brewery. The installation purifies up to 1,700 cubic metres of water every week.
We possess the FCA (Feed Chain Alliance) certificate, which means that we can legally distribute spent grains and excess yeast. Dairy farmers ensilage the spent grains or give it directly to the animals. Yeast contains a lot of vitamins and can therefore be used as pig feed.
Recyclable bottles and barrels
We sell our beers worldwide. Therefore it is often difficult to collect all the bottles and barrels. Nevertheless, we succeed in collecting 80% of the glass bottles. The other 20% find its way to the local recycling industry. The return of stainless steel barrels is even higher: 95% of the barrels are delivered back to us and therefore reused. In the future, we also want to sell canned beer, which is easier and better to recycle than glass bottles.
Kasteel Brouwerij Vanhonsebrouck is also committed to charities. In 2018 we organised the Filou Run for the first time to support the ME TO YOU foundation. During this run, the participants ran through the brewing hall, the tank hall, the bottling plant and the storage place. The proceeds of the contest went exclusively to ME TO YOU, which supports various research projects to combat leukemia and other bone marrow and blood disorders. We announced the proceeds of the first Filou Run during the annual charity event "the Warmest Week" of the Belgian radio station Studio Brussels. We want to equal the success of the first Filou Run in the coming years.
In the brewing room we recover the vapour from boiling wort in a water tank. This water is evaporated from 75 degrees Celsius to 95 degrees Celsius. A comparable heat exchanger is used to cool down the wort again. The wort cools down to 20 degrees Celsius and releases the remaining 80 degrees Celsius into the water. This water is used for the brewing process. Hot water is therefore not lost and can simply be reused during the brewing process.
Our employees are regularly trained with a focus on the seven welfare domains: occupational safety, health, psychosocial aspects, ergonomics, work hygiene, beautification of workplaces and the environment with regard to work-life balance. In addition, we also organise other training sessions if there is a demand or need for it. In this way we want to create a pleasant and responsible working environment for all our employees.