Home Beer The final resting place for imperfect fruit? Your beer

The final resting place for imperfect fruit? Your beer

How kumquats and kiwis destined for the trash found new life in California-brewed beers.
SHARE
CATEGORIES: Beer  

Courtesy of Smog City Brewing

Courtesy of Smog City Brewing

Maybe you’ve read some of the coverage of how imperfect fruit (the bruised peaches, the slightly misshapen apples) contribute to a massive amount of the world’s food waste. Two breweries have separately found ways to incorporate this “ugly fruit” into beer, and to help nonprofits while doing so.

Drake’s Brewing out of San Leandro, California, and Torrance, California’s Smog City Brewing have brewed beers with golden kiwis and kumquats, respectively, that would have otherwise ended up in the trash. Drake’s partnered with Imperfect, a CSA-type program that buys cosmetically undesirable produce and delivers it to subscribers. (A CSA, or community supported agriculture, is a program wherein consumers purchase produce directly from farmers and pick it up from the farm or have it delivered, usually on a weekly or biweekly basis.) The produce purchased through Imperfect is not only less expensive than typical CSAs, but it also generates additional revenue for farmers. Imperfect rounded up golden kiwis and delivered them to Drake’s, where barrel master Travis Camacho pureed them and added them to the brewery’s Berliner weisse, Oaklander Weisse. The beer then aged with lactobacillus and Brettanomyces to produce a tart and refreshing summer beer called Kiwi Oaklander Weisse. It tapped last Tuesday in small quantities at Drake’s Barrel House and Drake’s Dealership.

Courtesy of Smog City Brewing

Courtesy of Smog City Brewing

Smog City, for its part, teamed up with with Food Forward, a nonprofit that rounds up unused and unsold produce from farmers markets (as well as individual citizens’ fruit trees) and delivers them to the hungry and needy around Southern California. The organization found itself flush with kumquats last year, but most food banks couldn’t find a use for them; that’s when Smog City came into the picture. Brewers there created a Kumquat Saison using 800 pounds of the fruit from 15 trees, then donated proceeds back to Food Forward. (As a nice bonus, the beer won silver at GABF last year in the Belgian-style fruit beer category.) It’ll be back again at the taproom and bottle shop this year once kumquats come into season. You can read even more about the process of harvesting and blending the kumquats at Smog City’s blog.

Beer seems a natural receptacle for imperfect fruit; after all, once it’s pureed or macerated or thrown in a barrel, who cares what it looked like on the tree or vine? For what it’s worth, we don’t think those kumquats at left look half bad.

 

 

Author
Kate Bernot is DRAFT’s beer editor. Reach her at kate.bernot[at]draftmag.com.

Brewery Travels
draftmag.com

Brewery Travels: My Favorite Brewery/Beer from Each State

In my ongoing quest to visit breweries all across this great land, I have now surpassed the 400 mark, and they’ve been spread across 37 states and 175+ cities. To celebrate this landmark, I’ve put together a ‘Special Edition’ of Brewery Travels: A rundown of my favorites in each of the states visited so far.

CATEGORIES: Beer   Feature   Midwest Breweries   Midwest Feature   Northeast Breweries   South Breweries   Travel   West Breweries  

draftmag.com

Why a Miller Lite Was the Best Beer I’ve Ever Had

I’ve worked in craft beer for nearly five years now. I’ve had the fortune to try some truly amazing brews: Pliny the Elder, Heady Topper, Bourbon Barrel Aged Expedition Stout. Supplication? I’ve got one in my mini-fridge. The reason I’m telling you this is because I want to frame my statements here properly. I’ve had good beer, trust me. The best beer I’ve ever had, though, was a Miller Lite.

CATEGORIES: Beer   MIDWEST   Midwest Feature  

Leave A Reply

Your email address will not be published.

201 queries in 2.568 seconds.