Environmental Impact

Beer is made primarily from barley and hops, with some wheat used to make "wheat beers." Producing these grains commercially involves petroleum-based fertilizers, herbicides, insecticides and fungicides, which pose threats to human health and ecosystems.

Hops

Hops are sensitive crops that are highly susceptible to pests, mildew and fungi, making it difficult, though not impossible, to grow hops organically in damp and cool northern climates. Most of the world's organic hops are grown in New Zealand, with some grown on very small-scale farms in Wisconsin, the Northwest, Western Canada and England. With so few organic hops available, the USDA has allowed nonorganic hops to be used in certified organic beers. Consumer advocates argue that the USDA is simply watering down its organic standards, but other small brewers note that requiring the use of organic hops might strain an already small supply as more large companies enter the field.

Greenhouse Gas Emissions

Transporting beer around the world in heavy glass bottles, then refrigerating it at stores until you take it home, consumes a great deal of fossil fuel resources. Moreover, more than 10 percent of U.S. beer is imported, journeying from even farther distances to reach American consumers, and due to the small scale of organic grain and hops production in North America, fossil fuels are also required to transport these ingredients to brewers.

Personal Health Issues

Unlike conventional produce, which can absorb high levels of pesticides, conventional beer hasn't been found to contain many pesticide residues. But, organic or not, beer contains high levels of alcohol that can cause cancers of the mouth, pharynx, larynx and esophagus. No clear information is available on dosage levels and harm to health, but it's still important to enjoy beer, and any other alcoholic beverage, in moderation.