In Belgium, a brewery has decided to turn food waste into delicious beer. Because grains are critical to producing a tasty variety, the Brussels Beer Project has aimed to convert leftover bread from food retailers into specialty brews. Sebastien Morvan, a co-founder, explained the sustainable idea in an interview with Reuters.
"Morvan calculated that about 30 percent of the barley used in brewing could be replaced with one and a half slices of bread per bottle," explains a Reuters report on the brewery. "Brewing 4,000 litres (1,057 U.S. gallons) would use up 500 kilos of bread. A nearby social project, 'Atelier Groot Eiland', arranged to get unsold bread from nearby supermarkets, dry it and cut it into flakes for him."
The variety is called "Babylone," which comes from a 4,000-year-old Mesopotamian recipe for an alcoholic beverage. Morvan explained that the brew might not be to everyone's taste, but that shouldn't prevent curiosity. Most specialty beer companies don't adopt such extreme production concepts, but many of them still have a history and ethos to share with customers in liquor stores.
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