Americans love to drink their wine. In fact, according to the Wine Institute, there are around 856 million gallons of wine consumed each year in this country. And that’s a number that has been steadily growing for decades. In 1992, the average was 476 million gallons per year, and in 1972 it was 337 million gallons per year. While the love of wine hasn’t changed, some things have, including those looking for wines that are sustainably produced.

“As people become more environmentally conscious about various issues they are interested in products that are more sustainable,” explained Danny Lledo, manager of Slate Wine Bar & Bistro, located in the Glover Park area of Washington D.C. “The good news for wine lovers is that there are some great sustainable wine options available, so there is no compromising on quality or flavor.”

When it comes to opting for sustainable wine options, here are some tips to keep in mind:

Monza of Old Town Manassas, Va. is hosting a four-course Flying Dog Brewery beer dinner, featuring beers like Bloodline IPA, Dead Rise Old Bay Summer Ale, Hefeweizen and Easy IPA on Thurs., Aug. 14 at 6:30 p.m. for $70 inclusive. For reservations, go to www.eatmonza.com.

Monza’s four-course beer dinner includes: Greeter Beer Bloodline IPA with meat and cheese platter;  Dead Rise Old Bay Summer Ale with Old Bay Crab Cakes, pan-seared crab cake, with roasted red pepper coulis, frisee, lemon olive oil and sriracha aioli; Hefeweizen with  Strawberry Mache Salad with radicchio, hydro-bibb lettuce, toasted hazelnuts, vanilla-bean vinaigrette; Easy IPA paired with Penne Roasted Tomato Sausage Ragu, includes roasted red peppers, leeks, oregano, basil and parmesan; and for dessert a Gonzo Porter Beer Float, includes Gonzo porter, vanilla ice cream, caramel and a homemade chocolate chip cookie.

Kyle Bianco, New York native, has been working with food since he was 10 years old, helping with deliveries for his family’s Italian wholesale business that provided food to more than 900 New York restaurants. The 32-year-old, head chef revealed his new summer menu at Carmello’s in Old Town Manassas, Va. sighting his signature dishes as the 18 oz.  Grilled Drunken Bone-in Ribeye

with Garlic Herb Oyster Mushrooms and Loaded Twice-Baked Potato and Grilled Australian Lamb Loin Chops with Creamy Polenta, Balsamic Marinated Vegetables and Tapenade. For more information, go to www.carmellos.com.