The world is facing major challenges. This affects every single one of us, us as a society, and us as a company. We are aware that online retail entails an increased carbon footprint. With every step and every bit of growth that is possible thanks to you as part of our amazing craft beer community, we also want to give something back. We have taken several measures to save as much CO2 as possible, offset our emissions , and even neutralize additional CO2 .
Shipping at Beer Belly Cologne is climate neutral! We are a partner of "Planet" and therefore automatically offset the CO2 emissions generated during the individual shipping of our packages.
But that's not all. For every order you place with Beer Belly Cologne, the Eden Reforestation Project plants a tree, and together we improve our carbon footprint. Learn more about the project here . Our Impact Report provides transparent updates on our progress.
We collect all our beers directly from regional breweries. Short and direct routes are good for the beer and the environment.
We also receive beer deliveries by mail. We reuse the cardboard boxes provided by the breweries to send you the beer. So don't be surprised if you receive a used, not new, box.
To save resources, especially for our shipping partners, we pack your order in the smallest possible packaging size.
My name is Joey Pepper-Mellusi and I am the founder/brewer of the Schenker Beer Company.
For those who don't know me, here's some background on my journey and how Schenker came to be. I started my career in the craft beer industry in 2011 working as a barback at @theponybarnyc. In my spare time, I began homebrewing, focusing primarily on fruity mixed-fermentation beers. Eventually, in 2013, I moved to @torst_nyc, where I was proud to help build one of the best beer programs in the world. While at Tørst, I also helped curate the beer pairings for our tasting menu restaurant, Luksus, which became the first beer restaurant in the world to be awarded a Michelin star. Although I loved my time in hospitality, I knew my passion lay more in brewing. In 2016, I left Tørst to dedicate myself fully to brewing at Folksbier in Brooklyn, where I served as head brewer from 2017 until its closure. During this time, I was able to refine my brewing skills, develop my own recipes, and supply the greater New York City area with beers that I love.