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How to reduce food waste? Use it to make alcohol – News + Articles
Canny brewers and distillers are finding innovative ways of making great booze out of waste. We’ll drink to that.
Bruised fruit, out-of-date booze, stale bread – usually fodder for the skipbin, these would-be waste items are being fermented and distilled into some of the country’s most innovative drinks. Just last month at the delicious . Harvey Norman Produce Awards, Tasmanian micro-distillery Hartshorn won the coveted In The Bottle award for its vodka made with whey, a byproduct of cheese production. And plenty of other canny makers are giving unwanted produce a second life in the bottle, too.
Tribe Breweries, for one, used about 350 kilos of…
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