I first tried this beer thinking it was an interesting concept, but not expecting that much from the beer. I was pleasantly surprised, and impressed by the result.
The idea came about when discussing the food waste issue in Belgium. In a country that likes its bread so much, it is produced all through the day; not just in the morning. This leads to lots of bread leftover at the end of the day, which amazingly accounts for 12% of food waste in the country.
Brewer and co-founder Sebastien decided to brew a beer made from the leftover bread, turning waste into a useful ingredient. It harks back 4000 years to ancient Mesopotamia, where the oldest records for beer showed bread being mixed honey.
It took the brewery a full year to develop their recipe, working out the ratio of bread that could be used to replace barley malt. It ended up as about 30%, so that in each bottle of beer is the equivalent of nearly two slices of bread.
Described by the brewery as a ‘Bread Bitter’, this beer is dry with a crisp biscuit (dare I say bready!) malt base. Light sweetness with a little tropical fruit, it has a really sustained bitterness that pleasantly lingers long. An interesting and tasty experiment!
A session bitter, nudging toward an IPA dry-hopped with Amarillo
by Brouwerij Emelisse/Slot-Oostende
Emelisse brewery's take on an English Bitter session beer
A big dark Black IPA combining the fruitiness of a traditional IPA with the body and complexity of a dark beer
A Belgian IPA with Challenger, Smaragd and Citra hops, finished with a Belgian saison yeast
A tropical, juicy IPA with a bunch of American hops and oat flakes for a softer mouthfeel
