FEATURES
Upcycle bread into beer With 480 kg of bread saved since the brand launched in 2019, CRUST’s mission is to reduce global food waste by 1% by 2030. CRUST is Singapore’s first sustainable beer brand. It offers a line of artisan beers made from surplus unsold and unused bread, as well as “waste” like fruit peels from its bakery, restaurant and hotel partners. To brew 230 litres of their signature product, Bread Ale, about 10-15 kilograms of bread are required per batch. Since the brand launch in September 2019, Crust has saved over 480 kilograms of bread and transformed them into 8,500 litres of beer. The CRUST team uses bread to replace barley and malt, and sugars from the bread are extracted to produce the alcohol. The crust of the bread gives their beer a sweeter, more caramel-like aftertaste. And yes, for those who are wondering, the flavor profile of the beer changes with the different types of bread.
The Beer Brewing Process It’s basically the same brewing process, but CRUST replaces 30% of the grain bill with white bread (most of which come from French bakery Maison Kayser). Another key difference is that the lautering process, whereby the liquid is separated from the solids, is far longer, indeed there’s a lot more end product. CRUST is still using white breads of any kind, but they will experiment with sourdough and rye soon. “The crust is very important, it’s what gives the beer its sweetness. Hence our name.” says Travin Singh, the founder of CRUST. 🇸🇸🇸🇸
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