Enter Greenfield Global, a key supplier of high-purity grain neutral spirits to distilleries across Canada that delivers more than 180 million litres of spirits annually from its three Canada-based distilleries. Cameron Potts, director of beverage alcohol sales, says what truly sets Greenfield Global apart is the dedication, expertise and integrity of its people, driving excellence at every level of the organization for the past 35 years.

“Our multiple Canada-based packaging and distribution centres ensure fast, efficient and reliable delivery of the highest quality products available. Beyond high-purity alcohol, we offer award-winning beverage ingredients such as flavours, wines and organic, Kosher and non-GMO Project Verified specialty certifications.”

However, producing the best spirits alone doesn’t sustain partnerships with North America’s largest beverage producers for more than three decades. “Our company combines the advantages of complete vertical integration, deep technical expertise and global distribution to serve companies from emerging startups to global leaders,” said Potts. As a proudly Canadian-owned and Canadian-based company, Greenfield Global sources all its corn from Canadian farmers and produces all its high-purity alcohol in Canada. Not only that, but it has also been recognized as one of Canada’s Best Managed Companies for more than 15 consecutive years.

With base alcohol as the backbone of every great spirit, Potts says its high-purity ethanol is distilled to over 95 percent, delivering exceptional neutrality that allows brand owners to build precise flavour profiles without interference. “It begins with the highest-quality grains, inspected load-by-load to ensure integrity. Through controlled fermentation, starches are converted to sugars and then to alcohol under strict parameters. Advanced column distillation systems then separate water and impurities with maximum efficiency, producing a spirit of unmatched purity,” said Potts.

The company’s in-house testing and innovation lab prides itself on not relying on third parties; every batch undergoes rigorous analytical testing and sensory evaluation to guarantee purity, neutrality and consistency. The result is a strong foundation for vodkas, gins, RTDs and beyond.

One spirit better

When asked what makes one neutral grain spirit better than another, and how does that impact flavour, aroma and mouth feel in finished products, Potts says it comes down to purity, consistency and neutrality.

“A truly superior grain neutral spirit [GNS] is distilled to the highest proof possible while removing every trace of congeners and unwanted compounds. This ensures a spirit that is virtually flavourless and delivers a smooth, clean mouthfeel. That level of refinement results in a spirit with exceptional neutrality, providing the ultimate blank canvas for brand owners to craft their vision. The finished product tastes exactly as intended, whether it’s vodka, gin, RTDs or flavoured spirits, without interference from the base,” he said.

For more than three decades, Greenfield has mastered the science and artistry of distillation to create a grain neutral spirit that sets the standard for purity and performance. By perfecting alcohol washing with pristine water that is purified in-house, optimizing refluxing and leveraging copper-contact purification, every trace of congeners and undesirable elements is eliminated. “Our proprietary distillation designs, combined with rigorous in-house testing and human sensory panels, ensure unmatched consistency and quality in every batch,” said Potts.

Certifications and quality control

With respect to the certifications and quality control that is required, Potts says maintaining the highest standards of quality is built into its operations. “The company’s grain neutral spirits undergo rigorous quality control protocols at ISO-certified distilleries, ensuring compliance with international standards and stringent Canadian and U.S. regulations,” he said.

Whether a customer produces 500 cases a year or 5 million, our approach is the same: deliver clean, consistent, high-purity alcohols and specialty ingredients that protect the integrity of their recipes.

Cameron Potts, Greenfield Global

Beyond certifications such as ISO FSSC 22000 for Food Safety, Kosher, and non-GMO Project Verified, Greenfield Global has in-house testing infrastructure. “We don’t rely on third parties,” said Potts. “Our advanced labs are equipped with state-of-the-art analytical instruments for raw material analysis, in-process monitoring and final product validation. Complementing this is our innovation lab, where a combination of technical precision and trained sensory experts evaluate neutrality and mouthfeel to guarantee consistency and purity in every batch.”

But just how does the Greenfield team balance craft values with massive production capacity, supporting everyone from small-batch startups to global beverage giants? According to Potts, “craft” isn’t about size, it’s about intention. “Whether a customer produces 500 cases a year or five million, our approach is the same: deliver clean, consistent, high-purity alcohols and specialty ingredients that protect the integrity of their recipes,” he said.

The company achieves this balance through three key pillars:

• Vertically integrated, sustainably sourced production. From grain sourcing to fermentation, distillation and delivery, the company’s vertically integrated model ensures ingredient purity and reliability, eliminating the variability smaller producers often encounter.
• Craft-level attention, enterprise-level reliability. Emerging brands count on Greenfield Global for formulation support, quality assurance and flexible packaging options (drums, totes, railcars). Global players leverage scale: multi-site production, secure supply chains and coast-to-coast logistics for uninterrupted flow.
• Customer-first collaboration. The company supports formulators at every stage, including R&D, scale-up, reformulation and compliance. The result is a partner that feels like an extension of their team but performs as one of North America’s largest high-purity alcohol producers.

Clear-based cocktails in cans

There has been an explosion of canned clear-based cocktails. Potts says that grain neutral spirits are the backbone of RTD innovation because they provide a neutral, high-purity base that doesn’t interfere with flavour profiles.

“GNS provides a blank canvas. Flavour houses and beverage formulators can build crisp, bright profiles that stay stable through canning and shelf life. Lower-purity alcohols risk introducing congeners or impurities that can compound stability issues in a closed can. Additionally, GNS supports cost efficiency and scalability, enabling producers to meet rising demand without sacrificing quality. The cleaner the spirit, the more freedom formulators have to create bold, modern flavours that actually taste like the beverage on the label,” said Potts.

Potts says the demand for RTDs and high purity spirits has placed pressure on alcohol supply chains, but Greenfield Global is uniquely positioned to support that growth with its vertically integrated footprint and specialized beverage ingredient portfolio. Beyond its award-winning GNS, its beverage ingredient portfolio includes solutions tailored for RTD offerings, such as:

• Other-Than-Standard Wine for wine-based RTDs
• Flavour Blenders like Natural Flavour Extender, Citric Acid Blender and Ethyl Lactate Blender
• Specialty alcohols (potato, beet, cane) for premium positioning

“This diversified portfolio allows brands to launch multiple bases (wine, malt, spirit) without juggling multiple vendors,” said Potts. “Whether a customer is scaling their first RTD or optimizing an existing line, our team helps with flavour and stability considerations, packaging selection and regulatory guidance. We don’t just ship products, we help brands build category-winning beverages.”

With licensed and certified drivers, the Ontario-based business helps breweries, wineries and distilleries move products safely from the warehouse to the customer’s door. Its advanced tracking and routing technology support same-day and next-day delivery options, while maintaining strict adherence to alcohol-transport regulations. GO Logistics is particularly valuable for producers offering direct-to-consumer programs, holiday gifting or premium shipments that require reliability, discretion and quality control.

“Over the past five years, we have been licensed by the Alcohol and Gaming Commission of Ontario (AGCO) to provide end-to-end last-mile alcohol delivery for wineries, breweries and distilleries to retailers including restaurants, hotels, events and e-commerce customers,” said Mark Hoang, GO Logistics marketing director.

The company’s scope of offerings includes same-day and next-day home delivery, age verification and compliance at the door, secure handling and transport, customer notifications and delivery tracking, and scheduled and on-demand delivery windows.

Challenges and regulations

Same-day delivery is particularly difficult to scale in Ontario due to the province’s geography, traffic density and regulatory environment, which creates natural challenges such as:

• Large delivery radiuses with inconsistent population density
• AGCO restrictions requiring in-person service
• High labour costs for on-demand fleets
• Unpredictable order volumes that make route optimization difficult

“Traffic congestion in major centres such as the Greater Toronto Area and Ottawa also causes significant variability in delivery times,” he said. “Same-day delivery requires a dedicated fleet capacity, dynamic routing and close co-ordination with manufacturers, distributors and retailers that only experienced carriers can support sustainably.” What makes final-mile delivery for alcohol uniquely challenging compared to other e-commerce categories, is that “alcohol is one of the few categories where compliance, safety and customer service intersect at the doorstep,” said Hoang.

On top of that, other key requirements include:

• Mandatory age verification: Every delivery requires in-person ID checks, adding time and labour
• Cannot leave unattended: No safe drop, which increases re-delivery attempts
• Product sensitivity: Glass bottles, temperature exposure and secure transport requirements
• Route inefficiency compared to parcels because deliveries must be timed when customers are home

Alcohol delivery is a high-touch service, which is why operational discipline matters so much.

Mark Hoang, GO Logistics

“Alcohol delivery is not just standard logistics,” he said. “It’s a specialized-goods service that requires trained drivers and tight standing operating procedures. Regulatory factors also affect how and where we can deliver, with the most significant regulatory factor being that alcohol delivery is governed provincially, not federally.”

In Ontario, all delivery providers must comply with AGCO, which includes:

• Alcohol cannot be delivered across provincial borders under AGCO licensing
• Customers must be at least 19 years old and present government-issued identification
• Alcohol must be handed directly to the verified recipient
• Delivery-hour rules and municipal restrictions influence when deliveries can legally be completed
• Record-keeping and compliance reporting, including proof-of-delivery and age verification logs

“These regulations influence how we structure routes, train our drivers, schedule deliveries and communicate with customers,” said Hoang. “In addition, many producers often misunderstand the cost and complexity of alcohol delivery as they compare alcohol to standard parcel shipping, but it operates more like a specialized service.”

Misunderstandings often include:

• Underestimating the labour time per stop, since drivers must reach the buyer, confirm identity and complete the ID verification process
• Assuming safe-drop or leaving at concierge is allowed
• Not realizing the cost impact of failed delivery attempts
• Expecting parcel-style density in routes (alcohol routes are naturally less dense)
• Underestimating the resources spent on training, insurance and compliance costs built into alcohol delivery

“Alcohol delivery costs reflect time, risk, regulation and controlled handling, not just distance,” he said. The major cost drivers of operational factors that affect the bulk of delivery costs include:

• Labour (driver wages, training for compliance, onboarding)
• Routing and dispatching (alcohol requires tighter, less efficient routing)
• Re-delivery attempts when customers aren’t home
• Fuel and vehicle costs, especially for same-day windows
• Insurance and liability for controlled goods
• TMS technology for route optimization, tracking, customer notifications and proof-of-delivery
  Warehousing and operational handling such as, receiving, secure storage, inventory controls and temperature-sensitive staging for alcohol
• Sorting and staging accuracy to maintain compliance and reduce delivery errors

“Alcohol delivery is a high-touch service, which is why operational discipline matters so much,” said Hoang. Since 2020, Hoang says customer expectations around alcohol delivery have changed. “Customers have shifted from ‘this is a nice-to-have’ to expecting alcohol delivery as a standard service,” he said.

Key changes include:

• Expectation of faster delivery windows (same-day or next-day)
• Demand for real-time tracking and text/phone updates
• Preference for predictable time windows, not all-day waiting
• Higher importance on professionalism and trust at the door
• Greater willingness to buy alcohol online for gifts, events, holidays and bulk orders
• Customers now treat alcohol delivery with the same expectations as food delivery: fast, informed and convenient

As for what level of delivery speed, tracking and convenience customers expect in 2026, he says customers will expect full visibility and control, not just delivery. “The industry is moving toward two- to four-hour delivery windows as a standard, live GPS tracking, driver ETA updates and two-way communication, flexible scheduling options – evening and weekend windows, full transparency from checkout to the doorstep and fewer failed attempts through proactive notifications,” Hoang said.

With this in mind, the company has big plans for the next three to five years. “GO Logistics is focused on scaling, technology and service depth. Our road map includes expanding final-mile home delivery capabilities across Canada, growing our alcohol delivery network, partnering with more producers and retailers,” Hoang said.

The company is also focusing on:

• Developing advanced AI route optimization, tracking technologies and customer-facing transparency tools
• Enhancing its warehousing and distribution footprint to support national brands
• Developing industry-specific delivery programs (keg delivery and returns, equipment delivery, marketing materials and displays for events)
• Strengthening its cross-Canada partnerships to offer fully integrated national coverage
• Supporting retailers with scalable, reliable last-mile solutions during peak seasons and promotional cycles

“Our goal is simple,” he said. “Become the most trusted end-to-end delivery partner for wineries, breweries and distilleries for retailers across Canada, with a focus on reliability, compliance and customer experience.”

“Traditional inventory and manufacturing systems fell short, unable to handle the unique way alcohol is tracked,” said Barry Bernstein, president of Purtrak Distillery Management. “Compliance was also a major challenge, with strict regulations and monthly excise returns to manage. While some software solutions existed, none were designed for the specific needs of Canadian distilleries. With a background in software development, we built Purtrak, first as an in-house tool, and then as the solution we wish had existed from the start.”

The company helps distilleries transition from traditional processes to a more data-driven approach because what you cannot measure, you cannot truly understand.

“Having precise inventory details, covering raw materials, bulk spirits and finished products, both in quantity and value, allows you to track production and sales with confidence,” he said. “With Purtrak, the cost of goods is automatically calculated and updated, helping to identify inefficiencies, optimize pricing and reduce waste. This eliminates guesswork from decision-making.”

Production features

Almost everything that happens in the distillery is meticulously recorded in Purtrak. All production activities, inventory movements, overhead costs and equipment usage are tracked in detail. Intuitive logs, reports and visual dashboards put critical data front and centre.

“For example, tracking average distillation yields helps you fine-tune processes and improve efficiency,” said Bernstein. “Identifying anomalies in production, uncovering root causes and taking corrective action is essential for maintaining quality and consistency. Built-in tools like batch lot tracing provide deep insights, giving you a true understanding of your production. Purtrak’s real-time data tracking has helped distilleries address inefficiencies or bottlenecks.

Distillery operations can be fast-paced and complex, with multiple production activities happening at once. Beyond simply managing these tasks, accurate record-keeping is essential for excise reporting.

Barry Bernstein, Purtrak

“Tracking the quantity and cost of botanicals in gin distillation, and monitoring variations and yields over time, helps determine their impact on the final product’s value, and gives distillers the tools to refine and optimize their process. Similarly, tracking enzyme usage, temperatures, pH and other variables during fermentation allows distillers to identify what works best by considering seasonal fluctuations. Another example is monitoring aging casks that can provide valuable insights into Angel’s Share, revealing patterns based on barrel origin and warehouse positions,” Bernstein said.

Purtrak simplifies the tracking of fermentation cycles by helping distillers track pH, temperature and specific gravity throughout fermentation, comparing real-time data against historical records to gain valuable insights into yield trends.

“Understanding these patterns helps identify process improvements and efficiency gains,” said Bernstein. “When combined with fluctuating grain costs, this data empowers distillers to make informed pricing decisions, ensuring both profitability and consistency.” 

He adds that distilleries often report immediate benefits after switching to Purtrak, gaining complete quantitative visibility into their operations. “With production and sales seamlessly tracked, nothing falls through the cracks. Instant excise report generation saves considerable time on preparing monthly returns, providing a quick return on investment. And with CRA audits, having a fully documented, internally consistent record of inventory movement and all production activity makes the process far less stressful,” said Berntein.  

Smoother operations

Purtrak also helps optimize bottling schedules to ensure smoother operations by providing tools to schedule production based on both forecasts and actual shipments. With a comprehensive view of resources including inventory, personnel and equipment, this makes it easier to plan with confidence. Historical data also helps identify which products take longer to produce, allowing distillers to schedule efficiently and optimize operations.

As a powerful inventory management system, Purtrak helps distilleries stay on top of stock levels. For example, with at-a-glance inventory views, instant access to historical stock movement, low-inventory alerts, seamless Purchase Order creation and easy inventory reconciliation, Purtrak provides the essential tools to keep operations running smoothly.

“Distillery operations can be fast-paced and complex, with multiple production activities happening at once. Beyond simply managing these tasks, accurate record-keeping is essential for excise reporting,” said Bernstein. “Distilleries relying on manual record-keeping often see significant gaps and are unable to account for missing bulk spirits or finished products. Purtrak automates this process, ensuring every detail is tracked seamlessly and accurately.”

Reduce errors and save time

The integration of automated data collection can help reduce errors and save time in the production process. With constant product movement through sales – and more complexity for distilleries managing inventory across multiple locations – tracking taxation and compliance is critical.

“The purchaser and the physical destination of product sold determines tax treatment and reporting requirements for provincial and federal authorities,” said Bernstein. “Purtrak automates this entire process, seamlessly integrating with third-party [point-of-sale] and e-commerce systems. Connecting Purtrak to QuickBooks Online ensures your general ledger stays up to date in real time, with invoices produced automatically and government reports a click away.”

To further streamline distillery production, Purtrak is making major enhancements to its inventory management capabilities. Basic inventory movement and adjustments have been redesigned for a more streamlined experience. Their low-inventory tracking is now more sophisticated, with breakdowns by location, work-in-process, on-hand vs. available stock and more automated actions. Reports and analytics have been expanded, providing deeper insights.

Production activities can now be assigned to work orders, managed by role, user and due date. Certain operations, like fermentation, now have more detailed production data that is of interest to wineries and breweries. Purchasing has been upgraded with an improved approval process, the ability to assign additional costs to an item’s landed cost and better tracking of goods received but not yet invoiced for.

Sales automation, one of the most-used features in Purtrak, now includes improved picking, direct invoice sending, emailing and enhanced performance. “And to top it off, we’re introducing a fresh, modernized look and feel to the product,” said Bernstein.

The province is home to approximately 25 brick-and-mortar breweries, brew pubs and contract breweries, in addition to a handful of distilleries, cideries and wineries. MBBA co-director Raj Maniar, who is the director of operations at Capital K Distillery in Winnipeg, says since the end of the pandemic, the association has been all but shuttered. The fallout of the pandemic combined with rising inflation has impacted many craft breweries across the country, including Winnipeg.

In an interview with the Winnipeg Free Press in March, MBBA co-director Brad Chute said, “It’s the same challenges a lot of local businesses are facing. Inflation is hurting all inputs. Consumers’ wallets are a lot thinner now than they were in past years.”

Maniar says the main thing the MBBA wants to do is bring the brewery community back together.  “[Chute] and myself were brought on to help resurrect the association, as we are both avid fans of the local craft scene and are tied to it through other endeavours,” he said. “We want to bring the breweries and local craft drinking patrons back together.” Maniar says they have been successful in doing this by promoting each breweries’ events through their social media platforms. The MBBA also held its first Beer is Art Festival in March this year.

“This was the first big beer festival that was put on by the breweries for the breweries. [Chute] and I led the way for the festival, but each brewery sold tickets, promoted it, helped staff it and brewed the beer for it.” He says prior to 2020, he and Chute felt that the breweries used to work together way more than they have in recent years. 

“This festival is a way of reminding people that when it comes down to it, we sell fun in a can, and we should do that together. We need to support each other and simply be together more often,” he said. “When it comes to our community, we aren’t here without the support of our loyal fans. We wanted to showcase some new beers that you could really only try at that festival.”

One singular voice

Miniar says one singular large voice has more sway than a number of smaller voices, which is why associations like the MBBA are so valuable. “When we have questions of the Manitoba Liquor & Lotteries or the government, it’s better if those questions are posed by the MBBA, instead of 30 breweries each emailing the same person the same question. It also helps us facilitate a group mentality in the brewing community,” he said.

We want to bring the breweries and local craft drinking patrons back together.

Raj Maniar, Manitoba Brewers Association

He says associations are also very important because an individual email from a brewery might be “forgotten about” by a decision-maker, but an email representing 30 breweries is much more difficult to ignore. “Also, when it comes to the Manitoba Liquor & Lotteries or the press, having a stakeholder talk negatively could shine a bad light on that particular brewery, but the association is somewhat removed from it,” he said.

What’s next?

As for what is on the horizon for the MBBA, Maniar says some of the endeavours they are currently working on will take some time, but could also greatly benefit breweries.

“We are working with the provincial government on topics such as the markup structure, groups buying grain, setting up preferred vendors for a better price and funding an economic impact study,” said Maniar. There will definitely be more events in the future for brewery owners to get together.

“Nothing is confirmed yet, but I can let you know that another event is in the works. We are already in talks with the Winnipeg Art Gallery for a return there next year,” said Maniar.

“We specialize in serving the craft beer industry with products such as custom tap handles, beer tasting sampler paddles, jockey box covers, serving boards and wooden signage,” said Berson. Starting out small with a focus on quality and design, Berson said, “We work directly with our clients to design and build everything from beer handles to restaurant signage, [and] everything in between.”

He says working with his clients to create and design ergonomic, well-crafted pieces is what he likes most about the industry. “Having worked in hospitality, I know that having taps or flights that work for individual restaurants is a key component to success,” he said.

The importance of branding

For those in the hospitality industry who want custom tap handles to showcase a brewery or cidery’s personality, Berson says branding is essential, which can be challenging. The process of creating custom tap handles begins with a conversation between Berson and his client by phone, email or in person.

“A great logo may look fantastic on the outside of a building, but not translate well to a tap handle. We try to find the best way to showcase logos and brands on handles that pop and focus on what is being poured, rather than just a flashy design.”

Adam Berson, Smooth Edge Design

“Often, there is a lot of back and forth with logos and proofs, but [the process] can also be quite simple – even from a napkin sketch to proof to fabrication.” He says it can sometimes be challenging to translate a company’s brand to tap handles and flight boards. “A great logo may look fantastic on the outside of a building, but not translate well to a tap handle. We try to find the best way to showcase logos and brands on handles that pop and focus on what is being poured, rather than just a flashy design.”

When it comes to custom tasting paddles and sampler flights to showcase a brewery or cidery’s personality, this is no easy task.

“If you had all the money in the world, it is still tough to do that for everyone,” Berson said. “For example, table size and how beer is ordered or served makes a huge difference for flights. Do you need a chit or paper that says what each beer you’ve ordered is, or can you read the numbers on the sign at the brewery above the bar?”

It is also imperative to know how much of an effort a business wants to make for their customers to know what beers they are drinking without sacrificing design or function. “Is your beer glass even made to fit that flight? Or is beer glass stability a factor? And how many glasses are falling over and breaking? Don’t spill that beer! Sometimes simpler is better,” said Berson. He says function matters greatly in a tasting room, as servers and customers want a strong connection between branding and usage.

Function is also important when it comes to beer festivals, which is why custom wooden jockey box covers are popular among Smooth Edge Design’s customers, especially if a company is at a big beer festival and has brought along staff, tents, banners, beer and the plastic jockey box cooler.

When it comes to which project he is most proud of, Berson says it is the number of satisfied customers he has. “It is pretty amazing for a small company like ours to have such a large customer base. Our plan for the next few years is to keep working with our existing clients and meeting the new ones that want to come along for the ride.”

Headquartered in Hamilton, Ont., with installations across Canada and the U.S., the company continues to solve many water-related crises facing the modern world.

“Our solutions are helping industries meet their environmental obligations, while growing their business and serving the local economy,” said Econse CEO Derek Davy. “Our team is deeply knowledgeable about not only the environmental challenges and regulations our customers face, but also the business challenges. This enables us to create innovative, effective and affordable solutions for onsite wastewater treatment.”

Davy says that not only does water intersect almost every business, it is a critical part of everything people do. “It is the missing link in the climate change story, but fortunately is one of the most actionable ones,” he said. “The more people understand the water crisis, the more we can all work together to help stop water pollution. And that creates a better environment for us and future generations.”

Treatment challenges

When it comes to wastewater treatment, every industry and business can pose its own unique challenge. The Econse team takes the time to learn about the specific needs and goals of each business before it recommends a treatment solution. Factors that must be considered include volume of wastewater, number of solids that need to be removed, chemical make-up, and whether the business is connected to a municipal water system or not.

“Ultimately, what we do is address the issue of water pollution by treating the problem at the source before contaminants get into our waters, lakes and oceans,” said Davy.

One of the companies that Econse recently worked with is Bench Brewing Company, located on eight acres of farmland in the Niagara Benchlands. The brewery is situated in the town of Lincoln, among some of Ontario’s finest agricultural land with orchards, vineyards and tender fruit farms that provide the ideal location for making premium beer.

“Our vision is to produce premium quality beer while embracing the local surroundings of Niagara’s Benchlands, including barrel-aged and mixed fermentation beers, as well as IPAs, lagers and pale ales,” said Matt Giffen, founder and owner of Bench Brewing Company.

With a focus on sustainability and stewardship, Bench Brewing Company is one of very few craft breweries that is both certified Carbon Neutral by Radicle Climate Smart and a Certified B Corporation. Due to its location in a rural area without access to municipal sanitation lines, the production wastewater required a treatment solution as it was not possible to discharge directly into a septic system or the environment. 

“Many traditional wastewater treatment solutions require a large footprint and come with high capital expenses and operating costs,” said Giffen. “These traditional solutions would not be suitable for a company the size of Bench Brewing Company,”

When Bench Brewing Company first approached Econse about their project, it became clear that the best solution would be to treat the brewery effluent for non-potable reuse for Bench’s hops and apples. All domestic wastewater is completely separated from brewery effluent inside the brewery and sent to an onsite aqua wetland, and then a Waterloo Biofilter System for treatment and discharge in an onsite septic bed.

The challenge for Econse was to provide a compact, modular solution that would provide a purification system able to repurpose all of Bench’s brewery effluent onsite for use in irrigation and fertilizer. Giffen says Econse’s approach for helping craft breweries combines an industry-specific education program on waste management with the equipment required to capture, treat and manage wastewater produced by the brewing process.  “This eliminates any untreated effluent leaving the brewery with all effluent treated and reused for agricultural practices, enabling Bench to be a zero-wastewater craft brewery,” said Giffen.

Compact system installed

The system Econse installed at Bench Brewing Company was originally designed to treat 25,000 litres per day and was upgraded to handle volumes up to 50,000 litres per day within the same footprint. The compact system includes a primary equalization vessel and processing tanks. Waste streams are captured and treated as they flow through the process.

“We treated and recycled all their production wastewater from the brewing process,” said Davy.

The system removes solids and organics, and treats and balances the water to a level suitable for non-potable reuse. “In this case, the water is used to irrigate several acres of hops and apples for use as ingredients in various Bench Brewing Company products,” he said. “Additionally, all the organic material is collected for compost. Everything is recycled and reused onsite. Nothing goes to waste.”

Giffen says the system’s real-time alerts and alarms will notify the brewery staff when the system is out of spec. “This helps prevent system errors from occurring and minimizes the operator’s time spent on wastewater management, while making reporting easy for staff and regulators,” he said.

By using the Econse system, Bench Brewing Company can focus on its zero-waste goals, reusing the collected wastewater solids for animal feed, compost, fertilizer and the non-potable reuse treated water for agricultural drip-irrigation.

Davy says Bench Brewing Company is unique in that they are “all in” on eliminating their waste footprint. “It’s one of the reasons they chose Econse – because our values around water and wastewater are perfectly aligned,” said Davy. “And now, thanks to the system we developed and implemented, they are one of very few breweries in the world who can claim zero wastewater. What makes that even more impressive is their size. They aren’t the biggest brewery, but they’re still able to accomplish big steps forward with Econse.”

Wastewater Award

For the work it did for Bench Brewing Company, Econse was recently awarded the Wastewater Award at the Canadian Water Summit for the most innovative and sustainable technology.

“Winning this award is a testament to the hard work, expertise and vision of our team, and our partnership with Bench Brewing Company,” said Davy. “We already know that we’re making a real difference, but it was still nice to receive this acknowledgement – and recognition – of our efforts to create a positive impact in the water sector. It demonstrates our commitment to preserving this valuable resource and providing accessible, real-world solutions for wastewater treatment.”

As for what the next few years holds for Econse, the company recently opened a new office in New York to better service the U.S. market. The company remains poised to continue growing its team and working with businesses across North America to help with onsite treatment solutions to help stop water pollution.

Located at 155-A Fort Street, Devil May Care co-owners Colin Koop and Steve Gauthier say they started business planning in 2015, and it took until 2018 to get started as a contract brewer. “Five years on from the start of our stint as a contract brewer, we finally got to open our very own facility,” said Koop. “Suffice to say, it was very difficult!” He says the biggest issue they encountered was raising the capital.

“We’re just two pretty ordinary guys who come from middle-class ordinary families,” said Koop. “There’s no family wealth to speak of and neither of us worked high paying jobs to bankroll a project as capital-intensive as breweries tend to be. You might say we started from less than zero, but through a period of strategic brand building over four years, we were able to convince lenders that we had something financially viable on our hands.”

Construction challenges

Devil May Care spans 5,500 square feet with the production space comprising 2,500 square feet. Describing their construction efforts as very “DIY,” Koop says their biggest challenge by far was the power requirements for an electric brewery, which were significantly larger than the infrastructure their nearly 100-year-old space could provide.

“We worked with Manitoba Hydro to upgrade that service, but the result was a larger-than-expected infrastructure cost and significant delays. To some extent, and in these situations, the only thing you can do is budget accordingly – both financially and timewise, too.”

Koop and Gauthier knew local company Global Drains from other production brewer spaces and were looking for a drainage system that could withstand the daily rigours of brewery life, be that beer waste, harsh chemicals or driving a forklift over the drains. “When it came down to it there really was only one choice and it was Global Drains,” said Koop. “With their guidance, we were able to purchase the right product and install the drains ourselves. They took our requirements, designed the system appropriately and delivered a fantastic product that we use literally every minute of every day.”

Devil May Care had two slot drains installed, which cover the drainage needs for the whole facility. “Since we are a wet environment, a lot of moisture ends up on the ground during a production day. All of this either flows directly or is pushed with minimal effort toward the slot drains,” said Koop. “The two drains both have a catch basin for objects that might fall in. Beyond the filter baskets, they join together to carry all our liquid waste to the main drainage of the building.”

Drain challenges

Jared Shuster, Global Drains’ regional sales representative and drainage expert, says while drainage is sometimes overlooked, it is a vital element of processing design and should be strategically planned. For example, when it comes to beer, wine and spirits manufacturing, there are a few unique drainage complications that must be accounted for.

“First and foremost is the heat and acidity of the liquids being drained,” said Shuster. “If the drains are not manufactured using the proper materials, warping or damage to the drainage system can occur.”

The company’s products combat this by only manufacturing floor drains with high grade stainless steel, which resists these effects. They also manufacture a mobile funnel, the Slot Hog, which fits in anywhere along the Slot Drain, allowing for drainage directly into the drainage system. “This keeps your floor coating safe from acids as well, helping to minimize wear on your facility,” said Shuster.

The Global Drains team worked with Gauthier very early in the facility planning process, acting as consultants on drainage selection and placement to make the process as easy as possible. “The system we manufactured for Devil May Care was from our FoodSafe Slot Drain line of products, specifically the 6000 Series PLUS-R Slot Drain,” said Shuster. “This is a pre-sloped, ready-to-install, fully stainless-steel drain body, which offers extremely high durability and load rating, while also retaining the easy-to-clean features that are standard with any Slot Drain.”

He says the Devil May Care team told them they were planning to use forklifts in their facility, so Global Drains wanted to ensure that the heavy machinery would not cause any issues. “Because of this, we recommended our 6000 PLUS-R Series Slot Drain, which features a reinforced steel angle on the drain lip. This gives the drain an E-Class load rating, meaning that it can handle a load of at least 134,800 pounds per foot, more than enough for any potential forklift.”

What’s next?

As for what the near future holds for Devil May Care, Koop says since the facility is relatively new, he and Gauthier are still getting used to daily operations, especially since COVID-19 caused challenges.

Calling the pandemic a double-edged sword, he says it forced them to move locations once and adopt a largely wholesale business as that was the only way to get their product into consumer hands. “However, we were also able to negotiate a better deal on our new space due to vacancy rates. So, in some respects, we benefited from the pandemic. But, by and large, sales across every sector were severely hampered.”

In the next few years, Koop and Gauthier are looking to expand with larger tanks and the obligatory brewing capacity upgrades. “Ideally, we will be able to grow until physical space becomes an issue and then we’ll see what our options are. We love our downtown location, so we’re here for the foreseeable future and looking forward to being part of this community for years to come. At this point, we’re just happy to be open and we’ll embrace growth as organically as possible.”