Brands use food waste to brew new beers

As brands across all verticals re-examine their products and development processes to better become heroes for zero, waste-wise, craft brewers are getting creative in the way they make beer: between using wastewater and food waste, upcycling has never been more refreshing.


Bute Brew Co., a remote microbrewery located on an island in Scotland, brews their aptly-named Thorough Bread beer with bread, which is donated from a local food co-op. The brewery cuts and toasts the bread in pizza ovens before using it to replace some of the traditional malt in the brewing process, a practice that Zero Waste Scotland encouraged Bute Brew Co. to adopt in order to reduce food waste—a situation the island finds itself saddled with when tourists who visit don’t buy up the local bakeries’ fresh bread.


In an initiative that directly tackles the issue of food waste, Kellogg’s partnered with UK-based brewery Seven Bro7hers to debut Throw Away IPA, a 5% ABV beer, available in cans and on draft. But this isn’t your run-of-the-mill cereal-flavored remix: Seven Bro7hers used defective Kellogg’s cornflakes—ones that weren’t properly baked or weren’t the right size and thus didn’t pass the brand’s quality control process—in the actual brewing process. Each batch of Throw Away IPA uses 130 pounds of Kellogg’s Corn Flakes.


British supermarket chain Iceland partnered with a Welsh craft brewer to debut a beer brewed with Iceland’s own unsold bread that would otherwise go to waste. The resulting beer, called Bread Board, was released last summer and is a pale ale that has fruity, citrusy notes. In addition to preventing approximately three tons of its unsold bread from going to waste, Iceland is donating a percentage of the sale of Bread Board to Surfers Against Sewage, a charity that fights the increasing amount of plastic that is accumulating in the ocean.