![]() ![]() ![]() “I do remember sitting in that big glass room at Sony and lots of people peering over you with a pen,” Marten tells City Paper, recalling the moment when she signed her contract. Marten went viral on YouTube more than 10 years ago, and record companies soon came knocking at her door. Christina Smart Weezer Credit: Sean Murphy Saturday: Billie Marten at Union StageĪt the tender age of 24, Billie Marten (born Isabella Sophie Tweddle) is already a music industry veteran. on June 23 at Merriweather Post Pavilion, 10475 Little Patuxent Pkwy., Columbia. But, hindsight is 20/20 and, hopefully, future generations will sort it all out and just focus on the best stuff.” Weezer plays at 7 p.m. “Maybe the whole thing would have been more impactful if you could go back in time and just release the very best stuff and cherry pick and release it in a very strategic way. “Maybe there’s too much quantity,” Cuomo told the Red Hot Chili Peppers’ bassist. Even Weezer’s frontman Rivers Cuomo, in a recent interview with Flea on the podcast This Little Light, admitted the amount of material they’ve released over the past 30 years might be a bit much. ![]() It’s quite a feat for a band that seemed like they were over after their second album, Pinkerton, released in Sept. Whether you’re old enough to remember when the brilliant music video for “ Buddy Holly” received an absurd amount of airplay on MTV or were introduced to the band by the classic “Weezer” SNL sketch, it’s sort of astonishing that they’re now 15 albums into their career. Friday: Weezer at Merriweather Post Pavilionįresh off their acoustic performance outside of L.A.’s Paramount Studios in support of the ongoing writers’ strike, Weezer hit the road for their Indie Rock Roadtrip tour, which includes a stop at Merriweather Post Pavilion on June 23 (with Future Islands and Joyce Manor). It’s a no-brainer in my mind.Whoops! There was an error and we couldn't process your subscription. “I’d guess it’s, maybe, a five-year buyback. “We spend thousands of dollars a year on CO2,” Hartman said. Early next year, they’ll install the same system in their Waterbury location, at which point they’ll capture the majority of their carbon emissions - enough to carbonate all of their beer. The system is currently capturing enough to carbonate and package 1.8 million cans of beer a year, he said, which accounts for about half of their production. Hartman said the Alchemist uses carbon dioxide both to carbonate the beer and to purge cans of oxygen before filling them. Generally, as a class, brewers with small operations are sustainably minded and “very efficient, so if they can reclaim an ingredient they need, they would happily do it,” George said. CEO Amy George is set to have about 50 operations around the country using the system by early next year, she said, and so far her product has been well-received. Then, at the end of last year, they heard about Earthly Labs, a company based in Austin, Texas, that makes a carbon capture system for breweries of their size. ![]() “They couldn’t really, feasibly make it work,” Hartman said. They tried to determine whether a capture system designed for a larger operation could be scaled down, and when that didn’t work, they thought about feeding greenhouses with captured carbon. Joel Hartman, chief operations officer at the Alchemist, said the brewery recently installed a carbon capture system made by Earthly Labs, the only company currently producing the technology for small breweries, at its Stowe location.Īlchemist owners Jen and John Kimmich first looked into carbon capture options around five years ago, when they constructed the Stowe brewery. The Alchemist, which has locations in Waterbury and Stowe, appears to be the first brewery of its size in Vermont to do so, and one of a few dozen across the country. Thanks to emerging technology, some smaller breweries are now able to follow in the footsteps of larger businesses. However, the same options have long been unavailable to smaller brewers who have had no choice but to release their carbon dioxide into the atmosphere, purchasing the gas for carbonation separately. Many large-scale breweries have capitalized on that situation, using technology to capture the gas and use it for carbonation. Brewers also need carbon to make the drink fizz. Photo by Glenn Russell/VTDiggerįans of Heady Topper, one of Vermont’s first popular craft beers, can now consume the brewery’s carbon emissions.Ĭarbon dioxide, a gas that contributes to global warming, is one of two main byproducts created during the brewing process. John Kimmich of The Alchemist in Stowe explains how the brewery is capturing and recycling its CO2 emissions on Tuesday, Oct. ![]()
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