Untap NY Craft Beverage Sustainability

Untap New York: Sustainable Practices for Craft Beverage Makers provides technical assistance to New York State’s vibrant and growing craft beverage industry. We work with breweries, wineries, distilleries, and cideries across the Empire State to help them uncover opportunities to operate more efficiently using fewer natural resources and creating less waste.

New York’s craft beverage industry at a glance









wheat and barley on a grey wooden background

A more sustainable craft-beverage sector

New York State’s craft alcoholic beverage sector continues to blossom, with new independent brewers, vintners, and distillers entering the market each year to meet rising consumer demand. This growth represents an industry that, as a whole, consumes considerable amounts of natural resources and energy.

Most traditional breweries, wineries, distilleries, and cideries produce wastewater, use toxic cleaning chemicals, or generate organic waste—all common activities that can be a drain on natural resources and a business’s bottom line. Plus, sustainability matters to craft beverage consumers. In a survey of 1,000 U.S. beer drinkers, most respondents said they are willing to pay more for sustainably-produced beer.

Sustainability for all styles of craft beverages

hand holding barley and dropping into a white canvas bag

Untap New York, as a program of the New York State Pollution Prevention Institute (NYSP2I), is designed to meet craft-beverage makers where they are. Funded by the U.S. Environmental Protection Agency and New York State’s Department of Environmental Conservation, our program aims to minimize the environmental impacts associated with the use of water, energy, and chemicals by the craft-beverage sector.

Onsite assessments and consultation

We work directly with businesses onsite across New York State. We offer customized technical assistance to meet the specific needs of each business. Our work includes evaluating processes, conducting audits, identifying and implementing pollution prevention opportunities, and providing staff training. We follow up with clients to monitor progress and identify further improvements.

Learn about our past projects

Tools and Resources

We publish a series of interactive tools and resources that include easy-to-implement best practices and solutions fit for a range of budgets, facility sizes, and sustainability goals. This library was designed especially for craft-beverage makers in collaboration with the Cornell Craft Brewing Institute at Cornell University. Using these, breweries, wineries, distilleries, and cideries of all sizes can not only have a lighter impact on the environment, but save money and time so they can make more of what their customers love using less resources.

Winery Sustainability Workbook

The workbook provides best management practices (BMPs) that wineries can implement to reduce environmental impacts associated with the use of water, energy, and chemicals.

Guidelines for Managing Winery Wastewater

Wastewater is a challenge for wineries, even after steps have been taken to minimize water use. This document offers a range of strategies for managing wastewater sustainably within different contexts.

Best Practices for Sustainable Winemaking: A Fact Sheet

Learn how to operate a more sustainable winery using these proven practices to reduce energy, chemical, and water use, and improve wastewater and solid-waste management.

How to Build a Sustainable Supply Chain for Your Craft Brewery

This guide is an easy-to-use resource with answers to the most common questions breweries have about building a sustainable supply chain—a great starting point.

Best Practices for Water & Chemical Use Reduction

View the webinar replay and hear from key brewery leaders, sustainability subject matter experts, and craft beverage panelists.

Waste Reduction & Energy Conservation

View the webinar replay and hear from key brewery leaders, sustainability subject matter experts, and craft beverage panelists.

wine corks stacked on beige background

Program impacts

In 2008, NYSP2I began working directly with breweries, wineries, distilleries, and cideries across New York State to identify and develop best practices and solutions. Adoption of these has led to reductions in the sector’s overall use of water and chemicals, representing significant cost savings.*

Average annual reductions for craft-beverage sector


gallons water


gallons chemicals



*Statistics were calculated over a three-year rolling period to account for the recurring benefits that NYSP2I’s recommendations provided.

Past Participants

The success stories below showcase New York State organizations that have launched successful sustainability strategies through Untap New York.

Paradox Brewery

Implemented Sustainability practices to reduce waste generation and energy consumption

Buried Acorn Brewing

Sustainable Solutions Help Reduce Environmental Footprint

Swiftwater Brewing Co

Further reduce water, chemistry, and natural gas consumption

Three Heads Brewing

Seeks to Improve Sustainability and Decrease Environmental Impact

Sand City Brewing Co.

Evaluates Water, Chemical, and Energy Usage

Bedell Cellars

Reduces Water Use and Saves on Energy

Channing Daughters Winery

Water, Energy, and Chemical Assessment helps pursuit of Sustainability-Based Opportunities

Glenora Wine Cellars

Technical Assistance for Improved Water, Chemical, and Energy Utilization

Who can participate in the program?

Any brewery, winery, distillery, or cidery that is registered with New York State can take part in Untap New York. Contact us to learn how we might be able to help you!