Lion’s Malt Shovel Brewery in Camperdown has partnered with Kellogg’s and social enterprise YUME to launch Our Green Beer
YUME uses innovative technology to prevent commercial food waste. They have made it their mission to work with manufacturers and primary producers to find solutions for high quality food at risk of becoming waste.
Sourcing 500kg of Kellogg’s cereal for MaltShovel, the brewery has created a brand new limited edition IPA sure to please those who love their beer with a side of sustainability.
The cereal by-product has been used as one of the base ingredients to make the beer, a celebration in itself of the circular economy in FMCG.
Yume Founder and CEO Katy Barfield said it’s projects like the Green Beer that demonstrate the power of businesses working together to minimise their impact on the planet.
“By taking advantage of Yume’s innovative, tech driven approach to surplus food, Malt Shovel has given 500 kilograms of Kellogg’s cereal by-product its best possible life. Our job here at Yume is to make sustainable decisions easy for businesses and to ensure all edible food finds a good home, this beer is a testament to that.”
Brewer Max Cook said, “Basically, we just wanted to do this beer in a way that was a little kinder to the planet.”
“The real highlight is obviously the key ingredient – a half a tonne of Kellogg’s household name cereals sourced through Yume that otherwise would’ve gone to waste, which in combination with novel hop varieties such as Sabro and Loral, give this beer a truly new-age flavour profile.”
The malt came from Gladfield – a supplier deeply committed to environmental sustainability that soon will be able to burn bio-fuel to kiln their malt. They already re-use all their steeped water to irrigate their barley, and use BOPP (Biaxially Oriented Polypropylene) malt bags, which keep the product fresh and use 50 per cent less plastic than other malt bags.
He explained that hops used for brewing can also have a hefty carbon footprint. They are bulky and have to be cold stored and cold transported, so we decided to use concentrated hop products in the beer to reduce the bulk load of hops required to be refrigerated.
Maggie Pillay, Manufacturing Director at Kellogg ANZ said, “Through this partnership, we have been able to provide a by-product from one of our cereal lines. This kind of reuse of one product’s byproduct into other edible or drinkable products is gold standard in terms of minimising food waste.
“It’s great to see how the team at Malt Shovel were able to repurpose this product into a sustainable new beer for people to enjoy.”