Kiuchi Brewery is doing something incredibly unique, collecting unsold beer from local bars and pubs and distilling the beverage into a craft gin. For the past few months, pubs, restaurants and bars have faced a major strain due to indoor gathering limitations put in place to slow the transmission of COVID-19. Because of that, many of these establishments are faced with massive amounts of wasted and stale beer.
Establishments faced with this dilemma can now send their unsold beer to Kiuchi Brewery, who will distill the beverage into gin and re-bottle the spirit for the original restaurant. The brewery only requires the venues to cover the cost of shipping. Restaurants just need to provide a minimum of 20 litres of beer to participate in this sustainable initiative.
Image Credit: Kiuchi Brewery
Why This Trend Is Growing
- Sustainable Beer Distilling
- Breweries can turn wasted beer into craft spirits, providing a sustainable solution for bars and restaurants.
- Circular Economy in Hospitality
- Restaurants and bars can participate in a closed-loop system by sending their unsold beer to breweries for distillation.
- Revival of Stale Beverages
- Distilling unsold beer into gin offers a way to repurpose stale and expired beverages, reducing waste in the hospitality industry.
Industries Being Reshaped
- Craft Brewery
- Craft breweries can explore the opportunity to incorporate distillation processes into their operations, turning wasted beer into distilled spirits.
- Hospitality
- Bars, pubs, and restaurants can adopt sustainable practices by partnering with breweries that can transform their unsold beer into craft gin.
- Sustainable Spirits
- The sustainable spirits industry can benefit from the concept of turning wasted beer into unique craft gins, offering environmentally friendly options for consumers.
