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Coles uses unsold or excess fruit and bread in craft beer

What happens when you combine watermelon, unsold bread, retail colossal statues, and craft beer? Apparently, the summer weather.

One of the oldest beer styles in the world is rejuvenating thanks to watermelon, unsold bread, and a partnership between retail giant Coles and Melbourne-based craft beer.

Local Brewing Co has launched a limited edition surplus sour watermelon beer at Liquor Land and First Choice Liquor Market. This is the first in a series of sour beer planning utilizing unsold or excess fruit from supermarket suppliers.

Made from extra melon donated by Coles’ longtime supplier Lombora Family Farm, unsold bread is used to ferment instead of brewing malts.

As a result, according to Coles, sour beer is one of Australia’s fastest-growing craft beer styles and is part of the consumer’s move towards easier-to-drink beer instead of the traditional “bitter” pail. A light, gentle, fruity and refreshing beer with a typical delicate tongue is created. Ale.

In Belgium, traditional sour styles have been brewed since the early 18th century, but their history is BC when the brewing only involved mixing grains and water to generate the rest naturally. It can be traced back to 4000 years.

In addition to yeast, which converts carbohydrates from grains to alcohol, the microbial population also includes lactic acid bacteria. Lactic acid bacteria use carbohydrates instead to produce lactic acid. This is the same compound that gives sourdough bread a unique flavor.

While modern brewing techniques usually avoid “wild” bacteria by adding yeast cultures to reduce the effects of acidity and acid flavors, the craft beer epidemic has rekindled interest in traditional styles. rice field.

Local Brewing Co’s Coles coup has significantly boosted its production and quadrupled its contribution to the food rescue organization Second Bite.

Co-founder Nick Campbell said the brewer would donate the equivalent of one serving for each can of new beer sold.

“It’s a great way to use food that would otherwise be wasted,” Campbell said.

“Every time we released one of these sours in the past, it sold out in just a few days, so we know that customers love the story of turning rescued food into a whole new product. increase.”

Brad Gorman, general manager of Coles Liquor products, said the partnership will produce at least three other premium fruit sour beers in the next 12 months.

“We know that sour beer is a very strong and fast-growing area of ​​craft beer and our customers love locally made products,” he said. ..

Watermelon grower Fernando Lombora said the fruit was used as compost on the farm.

“If this product is successful, we definitely want to see it as a different stream,” he said.

Initially published as follows Coles uses unsold or excess fruit and bread in craft beer

Coles uses unsold or excess fruit and bread in craft beer

Source link Coles uses unsold or excess fruit and bread in craft beer

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