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To brew this beer, we replaced water with a pretty amazing liquid neglected during the ultrafiltration of local milk: permeate. We then added cherries and dragon fruit, creating a tropical punch that makes you wanna hop on a motorbike and ride on the beach. That's right, this is more than a unique and creamy mineral-rich beer, it's a solution to food waste.
To brew this beer, we replaced water with a pretty amazing liquid neglected during the ultrafiltration of local milk: permeate. We then added mangoes and coconut to make it taste like flip-flop season. That's right, this is more than a unique and creamy mineral-rich beer, it's a solution to food waste.
To brew this beer, we replaced water with a pretty amazing liquid neglected during the ultrafiltration of local milk: permeate. We then added vanilla and some freshly pressed juice from rescued oranges. The result is a sunset cream ale that transports you to wonderland. That's right, this is more than a unique and creamy mineral-rich beer, it's a solution to food waste.
Since nobody goes crazy for day-old bread, we saved these neglected brains, and transformed them into this cheerful beer. No joke, we brew leftover bread with cold-pressed juice from perfectly imperfect fruits. That’s right, this is more than a stellar hoppy sour, it’s a solution to food waste.
Berliner Weisse, it's hard to pronounce but it's easy to drink. And if you add some juicy ripe strawberries, you get a cotton candy color beer that will make summer last until next spring. If we knew how to speak the beer language, we would say it’s: sour, honest, with a dry final touch and a fresh wheat aroma.
To build on the typical saline notes that characterize a Gose, we added fresh lime juice… like a lot of it. And because it had that feeling of chilling on a beach with guacamole, we thought cilantro was a must. The result is a kick-ass beer that deserves to be poured in good company. If we knew how to speak the beer language, we would say it’s: sour, botanical, with a salty breeze and a touch of bitterness.
Real freshly squeezed ginger is out of this world, nothing compares to that pink stuff that’s usually found beside wasabi. Combined with the intensity of pure lemon juice, we have a perfectly balanced sour Saison, a divine equilibrium, nirvana in the mouth, a breeze for the soul, the return of the Dalai Lama. If we knew how to speak the beer language, we would say it’s: sour, vivid and slightly spicy.
Everybody loves a good potato chip, but making so many creates a lot of excess potato cuttings. So we decided to distill the overstock from the Yum Yum chip factory and add cold pressed juice from rescued lime and ginger. The result is more than a crisp and glorious gin; it’s a solution to food waste.