Nottingham students brew beer using out-of-date bread

[Chippy_Tea]

Nottingham students brew beer using out-of-date bread

A group of students are hoping to tackle child food poverty by making beer from out-of-date bread.

The beer, called Baker's Pale Ale, is a session ale at 4.1%, and its recipe consists of one third bread, two thirds malt barley, and water.

Student brewer Andrei Smirnov said: "According to a supermarket report up to 40% of bread is wasted in the UK.

"That equates to around one million loaves every single day."

The beer is being sold in 19 pubs across Nottingham, and proceeds are going to child food poverty social enterprise, Foodprint.

Video here - https://www.bbc.co.uk/news/av/uk-en...am-students-brew-beer-using-out-of-date-bread

 

[MyQul]

This isnt a new thing. I keep meaning to have a go at this but havent got around to it yet. Toast Ale do something similar and also give you instructions (it use to be on the website, now you have to sign up and they'll send you the recipe) https://www.toastale.com/toast-ale-recipe/

 

[DavidHatton]

Yes Watched a video on youtube, were they mixed in a large percentage of ageing bread, got me thinking of trying it next year, not sure if anyone has brewed it, a pork and sage stuffing beer.
smoked malt for the pork, bread and the sage in the final stages of the boil, maybe even some dry addition.

 

[DavidDetroit]

A group of students are hoping to tackle child food poverty by making beer from out-of-date bread.

At this point in the article I was wondering if they were going to give the beer to the children!

 

[PhilBrew]

Hi MyQul

This isnt a new thing. I keep meaning to have a go at this but havent got around to it yet.

... it's certainly something worth remembering as an option whenever a recipe calls for torified or flaked wheat ... I made an Earl Grey Tea and Toast Pale Ale a while ago which turned out quite nice, actually ... I'd say toast your bread if you want to use in place of torry, or just leave it to go a bit stale if you're using instead of flaked, and blitz down to breadcrumbs before chucking in the mash ... or you could say use whenever you would otherwise use weetabix or shredded wheat, I suppose ... in my experiences, it seems to have given similar amounts of extract as torry/flaked wheat too

For a while me and MrsB tried to get into the habit of blitzing any leftover/staling bread into breadcrumbs and putting them in a bag in the freezer ... then using them either for cooking or brewing with, depending on who remembered they were there first ... but we seem to have got out of that habit. We should correct that, I suppose

Cheers, PhilB

 

[Leon103]

Everyone is doing this. Tiny rebel even do one.

 

[MrRook]

I've been doing some research on the use of corn in beer and discovered that very early settlers in America only had corn to brew with. It turns out that malting corn is kind of a bitch. They got around that by brewing a lot of corn bread and using that.

 

[Sandimas]

My local Gloucester Brewery is doing it too
https://www.gloucestershirelive.co....k/gloucester-brewery-unveils-new-beer-3615214

 

[ACBEV]

This has been a fad for some time... I've even brewed a Brown Bread ale a year ago, was lovely jubbly.

I used 6 toasted slices of wholemeal bread with my brown ale recipe, ground in a food processor and added to the mash.

 

[Gulpitdarn]

I made an Earl Grey Tea and Toast Pale Ale a while ago which turned out quite nice, actually ...
Cheers, PhilB

....and how do you hold your beer glass Phil, little finger in the air perhaps?

 

[PhilBrew]

....and how do you hold your beer glass Phil, little finger in the air perhaps?

... ... no, no, that's only for tankards and dimpled mugs

Cheers, PhilB