As Sawmill Brewery marks its 20th anniversary, it’s evident that their journey has been one of dedication, innovation, and an unwavering commitment to sustainability.

The Matakana-based business has just taken home the Brewing Sustainability Award for the fifth year in a row, a history-making winning streak at the Brewers Guild of NZ's Beer Awards. 

Founded in 2004 on the site of an old timber mill, Sawmill has evolved into a leader of sustainable brewing in New Zealand. Co-owners Mike and Kirsty, (pictured above) who took over the reins in 2010, have successfully balanced the rich tradition of brewing with forward-thinking, eco-friendly practices.

Kirsty recalls the early days of the brewery’s sustainability journey: “We always considered our impact, but for a long time, we didn’t fully understand the extent of it. It’s easier to monitor resource use, but understanding our carbon footprint took much longer.”

As they gained more insight into their environmental impact, the duo found that being innovative, creative, and occasionally courageous was key to addressing sustainability challenges. With time, their approach has become much more analytical. Now armed with better information, the brewery is constantly seeking ways to operate differently and reduce its environmental footprint.

Award-Winning Innovation

Sawmill’s efforts have been widely recognised, winning them sustainability awards five years in a row. Kirsty attributes much of this success to their relentless curiosity. “You need to be constantly searching for better ways to do things,” she says. A critical factor has been gathering and analysing data, particularly regarding resource use. Water, energy, and waste management are top of mind, with the brewery producing an impressive average of just 9kg of landfill waste per week – less than the typical New Zealand household!

Kirsty also highlights the importance of community and collaboration: “An unexpected bonus has been meeting people who are just as interested in innovation as we are, and who’ve helped us along the way.”

For Sawmill, tradition and sustainability are not mutually exclusive. In fact, Kirsty explains that modern brewing equipment enables them to be more resource-efficient without compromising the quality of their product. Water, malt, and cleaning processes have all become much more efficient, reflecting the brewery’s commitment to innovation while also making sound business sense.

Looking Ahead

One of the most pressing issues facing Sawmill is the rising cost of energy. “How can businesses decarbonise when it’s cheaper to use fossil fuels?” Kirsty asks. This question has led the brewery to explore technologies like solar generation and battery storage, but she emphasises that widespread decarbonisation across industries is essential.

"In terms of specific projects, we are working on New Zealand first wastewater treatment facility where the biogas will be captured and used for process heat," explains Kirsty. "There is some risk in it but it stands makes a huge reduction in our carbon emissions and potentially be a great model for other industries who are in a similar predicament. Watch this space!"

Sawmill Brewery is determined to continue leading the way in innovative business practices, proving that even small, independent New Zealand companies can drive meaningful environmental change. As Kirsty puts it, “Real momentum comes when we can show others in our industry that these changes not only benefit the environment but make good business sense as well.”

Words Pamela McIntosh

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