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	<title>BREWERS&#039; GUARDIAN</title>
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	<copyright>&amp;copy;2007 Spoonlabs d.o.o.</copyright>
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		<title>BREWERS&#039; GUARDIAN</title>
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							<title>The world of brewery co-products</title>
							<link>http://www.brewersguardian.com/features/brewing-features/brewing-environment/667.html</link>
							
									
								
							<category>Brewing and the environment</category>
							<pubDate>Mon, 05 Jan 2009 08:57:00 +0000</pubDate>
							<description>Here&amp;#039;s a radical thought: could it be one day that co-products generated by the brewing process will be worth more than the beer produced? The Beer &amp;amp; The Environment series concludes on a typiclly controversial note.</description>
							
						
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							<title>Effluent treatment</title>
							<link>http://www.brewersguardian.com/features/brewing-features/brewing-environment/666.html</link>
							
									
								
							<category>Brewing and the environment</category>
							<pubDate>Mon, 03 Nov 2008 20:47:00 +0000</pubDate>
							<description>Waste water, environmentally speaking, is water down the drain. UC Davis professor Charlie Bamforth considers best practice in reducing the COD load, after a spot of do-it-yourself at home.</description>
							
						
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							<title>Lights out</title>
							<link>http://www.brewersguardian.com/features/brewing-features/brewing-environment/665.html</link>
							
									
								
							<category>Brewing and the environment</category>
							<pubDate>Wed, 01 Oct 2008 20:41:00 +0100</pubDate>
							<description>Energy conservation meaures can be both big and small, from instlling an efficient wort-boiling system through to simply having staff turn off lights in an empty room. UC Davis professor Charlie Bamforth charts a clear direction regarding greener technologies.</description>
							
						
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							<title>Water, water</title>
							<link>http://www.brewersguardian.com/features/brewing-features/brewing-environment/612.html</link>
							
									
								
							<category>Brewing and the environment</category>
							<pubDate>Tue, 01 Sep 2009 17:21:00 +0100</pubDate>
							<description>Water is not everywhere, writes Charlie Bamforth, and there&amp;#039;s the dry rub: brewers can do more to reduce, recycle and re-use in brewing and especially packaging processes. The good professor catalogues a myriad of possibilities to improve performance - starting on the home front.</description>
							
						
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							<title>Brewery greenery</title>
							<link>http://www.brewersguardian.com/features/brewing-features/brewing-environment/610.html</link>
							
									
								
							<category>Brewing and the environment</category>
							<pubDate>Tue, 26 Jan 2010 17:09:00 +0000</pubDate>
							<description>Charlie Bamforth opens his series on brewing and the environment with an overview of the factors in play - financial, political and legislative agendas, as well as consumer concerns and functional considerations, such as the market for spent grains.</description>
							
						
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