This week, Melbourne-based independent brewery Local Brewing Co was named recipient of a $400,000 Coles Nurture Fund grant to assist in the development of its EcoCrumb technology, which transforms surplus bread into beer.
The news follows one month behind Hang 10 Distillery in Sydney becoming the first in the world to craft whisky from leftover sourdough bread.
While performed at different scales, both releases seek to cater to growing eco-awareness amongst consumers by reducing food waste without sacrificing product quality. Recent scientific research has found that "beer and ethanol are the best alternatives for recycling bakery waste."
Local Brewing Co-Founder Nick Campbell said, “EcoCrumb upcycles surplus bread by dehydrating and milling it down into a crumb that then substitutes the traditional grain used in brewing. Our biggest challenge has been using the bread in the short window of time before it spoils.”
Nick Campbell says the brewery will invest the funds into further research and equipment to produce 100 times the current volume of EcoCrumb. During this process, Campbell hopes to increase the shelf life from just 48 hours up to six months.
“Not only will this enable us to introduce EcoCrumb across our full range of beers but also produce a shelf-ready product on a national scale to encourage Aussie breweries to reduce their environmental footprint by using our grain substitute,” he said.
Reflecting on The Goofy Barrel, Hang 10’s debut whisky release, Distiller and Co-Founder Deon Rowe said it “is about more than just great flavour; it’s about innovation and sustainability.
“This very, very small batch is so unique, in that, it's the world’s and Australia’s first whisky made from leftover bread, Sourdough in particular. This process prevents the bread from going to food waste.”
Both liquor producers have partnered up with bread suppliers to source the base grain for their products. Already, Local Brewing has upcycled more than two tonnes of excess Coles Brand bread for its limited-edition Surplus Series, while Hang 10 used leftover Sourdough from local Sydney bakery Berkelo mixed with Schooner malt barley to produce the 180-bottle The Goofy Barrel run. Despite being one of the most consumed foods, millions of tonnes of bread are still wasted annually due to its limited shelf-life.
Coles Liquor Business Category Manager for Beer Nick McArdle said the decision to fund Local Brewing’s EcoCrumb innovation was made following the in-store success of Local Brewing Co’s EcoCrumb products.
“Our customers have loved the limited-edition Surplus Series, the Citrus Hazy Pale - a delicious, easy drinking-beer that’s also a product of the recent trials of EcoCrumb,” he said.
“By further investing in the development of the EcoCrumb, we look forward to seeing Local Brewing Co.’s impact scale across their range nationally, minimise food waste and best of all deliver some great tasting beer.”
Anna Croft, Chief Commercial & Sustainability Officer at Coles Group, added: “Local Brewing Co’s EcoCrumb is an outstanding example of how small businesses are finding creative solutions to tackle food waste while supporting their industries and communities.”
Regarding the influence of sourdough in whisky, the new make spirit derived from the use of sourdough and malted barley imparts savoury undertones that Hang 10 Distillery complemented with three years in ex-bourbon casks.
“Originally this whisky was styled on a savoury caramel style that then has been balanced with an ex Bourbon barrel,” he said.
“The barreling strength has brought out some delicious sweet oak/bourbon with a long finish of honey and vanilla.”
The Goofy Barrel, Deon Rowe
Applications open for Coles Nurture Fund
The latest grant awarded to Local Brewing Co. brings the total financial support awarded through the Coles Nurture Fund - which was first founded in 2015 - to more than $36 million, spread across 108 businesses.
Other Round 12 recipients include Queensland Bottlers, which received $500,000 in funding to become the first Australian spring water manufacturer to use multi-layer blow moulding technology in bulk water; Rocky Ridge Brewing Co, which received $400,000 to fast track their net zero emissions roadmap; and $380,000 to Beachtree Distilling Co, Australia’s only certified Indigenous distillery, to purchase equipment to repurpose waste from other businesses.
Round 13 of the Nurture Fund is now open to applications. To learn more about the requirements or to apply, click here.
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