Turning Leftover Bread into Beer: How UK Innovators Are Combatting Food Waste

Toast Brewing is on a mission. Since 2016, they have been turning surplus bread from London bakeries into beer. This month, they took a big step by teaming up with Jason’s Sourdough, a popular UK brand. Together, they’ve crafted a unique Indian Pale Ale (IPA) using about half a tonne of excess sourdough to replace some malted barley.

The result? A “hazy, juicy” IPA with 5.5% alcohol. It’s packed with citrus and peach aromas, has a balanced bitterness, and finishes crisp and smooth. They liken it to enjoying great marmalade on toast.

You can find the Toast Brewing Jason’s Sourdough IPA in over 200 Waitrose stores across England.

Toast Brewing’s concept is simple yet impactful. They buy leftover bakery bread and use it to replace 25% of the malted barley in their beers. The enzymes in the malt work to transform the sugars in the bread, allowing yeast to turn them into alcohol and carbon dioxide. Hops are then added for aroma and preservation.

According to their website, around 44% of baked bread goes to waste. This problem isn’t just about bread; globally, about one-third of all food produced gets thrown away. Since starting their venture, Toast has saved enough bread to reach a height five and a half times that of Mount Everest.

On the other side of this collaboration, Jason’s Sourdough has been producing “proper” sourdough for five years, using traditional methods. They focus on quality, without adding yeast, preservatives, or other unwanted ingredients.

Jason Geary, the master baker at Jason’s Sourdough, shared, “This collaboration lets us give surplus sourdough a fresh purpose, turning it into something delicious. It combines our traditional baking with Toast’s creative brewing, celebrating craftsmanship while addressing food waste.”

This partnership highlights a growing trend in the food industry: repurposing waste. A recent report shows that businesses focused on sustainability are increasingly popular among consumers, with 77% saying they prefer brands that practice sustainable methods. Collaborations like this not only create unique products but also promote a more eco-friendly approach to food and beverage production.

By giving old bread a second chance, Toast and Jason’s Sourdough are making a statement about food waste, community, and creativity in brewing. This effort is about more than just beer; it’s a step toward a more sustainable future.



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