Project Zero:
Craft Beer’s Closed Loop Collaboration

How Yakima Chief Hops, ColdFire Brewing & Rexius are turning hops, beer and spent grain into healthier soil—and then growing more hops

Discover Project Zero, a West Coast IPA born from Yakima Chief Hops’ sustainable farms, brewed by ColdFire Brewing, and completed by Rexius’ compost loop—proving craft beer can be truly zero waste.


It All Begins in the Hop Yard


At Yakima Chief Hops, sustainability isn’t just about reducing harm—it’s about regenerating the land, supporting our growers, and reshaping the future of brewing. As a key partner in Project Zero, we’re helping build a low-impact, circular brewing process that conserves resources, limits emissions, and keeps materials in motion—from farm to pint.

That work begins in the soil. Grower-partners like Coleman Agriculture are leading with regenerative practices—working with the land to build soil health, retain water, boost biodiversity, and grow resilient hops. As a Salmon-Safe certified farm, their efforts also help protect vital waterways and wildlife. Here are a few ways we’re advancing circularity and sustainability across the value chain:

  • Coleman Ag builds soil health using cover crops, compost, and reduced tillage.
  • Recycling 10,000+ gallons of water daily at our CO₂ extraction facility.
  • Solar panels generated 859,451 kWh YTD, reducing emissions and grid dependence.
  • Diverting 89% of waste through composting, recycling, and creative reuse.

    • YCH believes in collaborative climate action to deliver real impact. “That’s why we’re stoked to be working with Rexius through Project Zero. By teaming up with Cold fire and Rexius to co-create a circular brewing economy, we’re building a coalition of folks who value resilience, transparency, and regeneration—and hopefully inspiring others to join us along the way.” Levi Wyatt

    From Bine to Brew Kettle: ColdFire Brewing’s West Coast IPA


    Just 60 miles southwest in Eugene, Oregon, ColdFire Brewing transforms those hops into liquid art. Known for smallbatch, European inspired recipes brewed with a distinctly Northwest aesthetic and ingredients, the team set out to showcase YCH’s citrus and pine varieties in a bright, dry West Coast IPA they call “Project Zero.”

    • Style: West Coast IPA
    • ABV: 7 %
    • Key hops: Sustainably grown lots curated by YCH’s Green Chief® program
    • Flavor: Grapefruit zest, fresh pine, a clean cracker malt backbone

    Every sip is purpose built to honor the farm it came from—and the soil it will help restore.

    Grain to Gold: Rexius Turns Spent Malt into Living Compost


    After fermentation, ColdFire’s brewhouse still holds value—in the hundreds of pounds of spent grain left behind. That leftover grain doesn’t go to waste—it’s picked up by Rexius, a Eugene-based company that’s been perfecting their composting process since 1946. Their process:

    • Collect & blend brewery grain with locally sourced green waste.
    • Aerate & monitor for months, creating a nutrient rich, OMRI listed compost.
    • Test & certify every batch to U.S. Composting Council STA standards.

    The result is “black gold” teeming with microbial life, ready to boost hop yard biodiversity.

    Completing the Loop: Compost Back to Coleman Agriculture


    Rexius trucks the finished compost north, where farm managers topdress hop rows—enhancing the very soils that will grow YCH’s next crop. Compost plays a vital role in building long-term soil health:

    • Improves soil structure and water-holding capacity Helps sandy soils retain moisture and allows clay soils to drain better—making drip irrigation more efficient.
    • Boosts microbial activity and soil biodiversity Introduces beneficial microbes that support plant health and fuel natural nutrient cycling.
    • Provides slow-release nutrients Supplies essential nutrients like nitrogen, phosphorus, and potassium gradually over time, improving soil fertility.

    In other words, Project Zero literally returns the beer’s by products to the soil that started it all.