What Is the Carbon Footprint of Brewing? A Practical Guide for Craft Breweries

Most independent breweries care deeply about their impact - on the planet, their community, and the people who drink their beer. But as sustainability expectations rise, more teams are being asked to back that up with data.

Buyers, B Corp assessors, and climate-conscious customers are starting to ask for numbers - not just intentions.

If you're trying to understand your brewery’s carbon footprint, and where your biggest emissions come from, this guide is for you.

What Is a Carbon Footprint?

Your carbon footprint is the total amount of greenhouse gases (GHGs) your brewery produces - directly or indirectly - expressed in carbon dioxide equivalent (CO₂e).

That includes the obvious stuff like gas used to heat your wort. But it also includes the energy behind your packaging materials, the farming practices behind your barley, and the fuel used to get your beer to the customer.

Carbon footprints are grouped into three categories:

• Scope 1 – Direct emissions from things you own or control (e.g. gas heating, delivery vans)
• Scope 2 – Indirect emissions from purchased energy (mainly electricity)
• Scope 3 – Everything else: raw materials, packaging, transport, waste, equipment, even employee commuting

For breweries, Scope 3 is usually the biggest - by far.

Where Do Brewery Emissions Come From?

Every brewery is different, but most emissions come from five key areas. Here's a quick breakdown:

1. Ingredients

Barley, hops, yeast, and water are the backbone of brewing - and a major source of emissions.

• Barley tends to be the biggest contributor due to fertiliser use, machinery, and transport.
• Hops can also have a sizeable impact, especially if they’re imported or water-intensive.
• Yeast has a smaller footprint, but still adds up across multiple batches.
• Water might seem harmless, but sourcing and treating it (especially in high-stress areas) still carries a footprint - and it’s used heavily throughout the process.

2. The Brewing Process

Brewing takes energy – gas to heat the wort, electricity for pumps and cooling – and uses a lot of water, especially for cleaning. That water needs heating, treating, and disposing of, all of which adds to emissions. Cleaning chemicals also carry a footprint, both in how they’re manufactured and how they’re discharged.

3. Fermentation

Fermentation releases carbon dioxide as a natural by-product. Most small breweries vent it straight into the atmosphere, but larger breweries are starting to use carbon capture systems.

• Stronger ales and high-ABV styles generate more CO₂ than session beers - something to factor in when comparing recipes.

4. Packaging

This is often the largest part of a brewery’s footprint - especially if you use glass.

• Glass bottles are heavy and energy-intensive to produce.
• Aluminium cans (especially recycled ones) tend to have a lower footprint.
• Kegs are even better on a per-litre basis, particularly if reused multiple times.

End-of-life matters too. Recyclability, reuse schemes, and packaging waste policies all affect your footprint.

5. Distribution

Whether you’re delivering to local pubs or national retailers, logistics matter.

• Own-vehicle deliveries fall under Scope 1
• Third-party hauliers are Scope 3 - but still count
• Smaller, long-distance drops usually drive up emissions per litre

Optimising routes and consolidating deliveries can make a meaningful difference.

Want to see how emissions vary between ingredients and packaging types? Check out our full emissions breakdown here.

Why Measure Your Carbon Footprint?

Measuring your carbon footprint isn’t just about reporting. It helps you:

• See which parts of your operation really matter (and which don’t)
• Set a credible Net Zero or reduction target
• Stand out to retailers and buyers who are starting to screen for sustainability
• Get ready for B Corp (if you’re applying, or already certified)

Footprinting also helps your team get on the same page. It turns a vague goal - “reduce emissions” - into a clear, measurable plan.

So, how do you get started with measuring your brewery's carbon footprint?

You don’t need to be a carbon expert. Most breweries we work with want to build their operations sustainably, but don’t have time to wade through jargon, spreadsheets, or conflicting advice.

Here’s what matters:

• Focus on getting directionally accurate, not perfect
• Use activity data if you can - it’s far better than relying on spend
• Find a partner who understands brewing (and doesn’t just give you a generic tool)

At Seedling, we help small and mid-sized breweries measure a full-scope carbon footprint quickly, and then figure out where to focus. Alongside our platform, you get 1:1 expert support.

Ready to Take the First Step?

Understanding your footprint is the first step toward reducing it. And the sooner you start measuring, the easier everything else becomes.

Need help?
We’ll guide you through the process, keeping things simple, and sharing practical advice to decarbonise.
You can book a demo to see how Seedling works, or send us a message and we'll get back to you.