From Loaf to Ale: SG-based Brewery Makes Sourdough Bread Into Craft Beer

Something new is brewing! In a bid to combat food waste and address the pressing issue of climate change, Singapore-based brewery Brewerkz started an initiative to swap ingredients with local bakery chain Baker & Cook. The collection process involves supermarkets across the island and other relevant online platforms.

This partnership aims to maximise the potential of upcycled spent grains, resulting in two sustainable products: NEWGrain+ Sourdough bread and EarthBrew Sourdough Pale Ale craft beer.

Just like a food chain, Brewerkz ingeniously uses surplus sourdough bread from the artisan bakery to create a new craft beer variant. At the same time, Baker & Cook shows the essence of sustainability and circularity by transforming the brewery's leftover spent grains into a new kind of sourdough bread.

Brewerkz can brew about 2,500 litres of beer from every 180 kilograms of leftover sourdough bread, while the toasted sourdough makes up about 20% of the beer’s grain bill. NEWGrain+ accounts for 64 grams or 30% of the total flour quantity in each loaf of bread.

With hints reminiscent of grapefruit, the EarthBrew Sourdough Pale Ale is a crisp and refreshing brew with a bready toast aroma and a bitter aftertaste, perfect for warm weather or laid-back gatherings. Brewerkz debuted its latest concoction at the craft beer festival Brewnanza Fest 2023 in August.

To learn more about the Brewerkz and Baker & Cook collaboration, go here.