These beers made from leftover bread use part of the normal yeast from bread that would otherwise go to waste. Both these beers are vegan-friendly. Leftover bread is one of our biggest food waste problems.
Boycott ciders sold in plastic rings, to help reduce the awful harm to wildlife they do. If you see any one the ground, just pick them up, rip up or cut every single hole, and bin securely. By law, they have to photo-degrade. But by law (just like balloons) it takes months. You can recycle beer bottles at bottle banks (metal tops go in household recycling). Use a can crusher for easier recycling of lots of cans, and refuse plastic cups at football matches.
Never give birds/wildfowl more than tiny amounts of soaked wholemeal bread, too much (or stale/fatty bread in sandwiches with butter) can affect waterproofing and insulation of feathers. See how to help our garden birds for tips. Or use up crusts in a vegan bread & butter pudding.
Toast Ale uses surplus fresh bread to replace one-third of the malted barley in their grain bill. Bread is packed with carbohydrates, which are broken down to simple sugars by enzymes (Amylase) in the barley. Hops are added for aroma and bitterness, and to help preserve the beer, then yeast converts the sugars to alcohol during fermentation.
They use the heel end of loaves that would usually be discarded by the sandwich industry. Toast works with large factories like Adelie Foods. They donate and deliver the bread to Toast Ale at no cost because it avoids a waste cost and can have a positive impact – it’s win-win! For collaborations, they also use surplus bread from local bakeries. Toast uses surplus fresh bread to replace one-third of the malted barley in their grain bill. 100% of their profits go to charities fixing the food system to magnify their impact. Their main charity partner is Feedback founded by Tristram Stuart.
- Their fruity beer made from crumpets is unique in that some of the brewing yeast is replaced by leftover crumpets, that would otherwise go to landfill. Light with a bitter hoppy punch, the malted barley and all-British hops completes the picture. Sold in a pack of 12 x 330ml bottles, they use profits to help a charity ending food waste.
- Their Chocolate Stout has undertones of vanilla, liquorice and dark fruits. It’s brewed with surplus fresh bread, six different malts, three hop varieties and Divine sustainable cocoa powder.
Crumbs Brewing (Surrey) uses leftover bread (from their own bakery). Each bread is made with a different loaf, and cardboard gift sets are sold. Choose from Sourdough Pale Ale, Bloomin’ Amber Lager (based on a Vienna recipe) and Rye Ruby Ale. Their Rye Porter made with spent coffee grounds is the ultimate food-waste-reducing beer. Sold in a case of 12 x 330ml bottles, this chocolate sweet porter uses leftover Union Coffee grounds from the bakery that makes the beer (they also use leftover bread for other beers). By adding the delicate cold brew during fermentation, the result is a strong sweet beer that is sure to be enjoyed by all. Vegan-friendly.