Overproduction is built right into the business model of most bakeries. While we devour much of what is made, huge quantities of perfectly good grain are tossed. But Tristram Stuart, an Englishman who began battling food waste 15 years ago, long before it became a popular cause, discovered a way to turn bread, an inexpensive product with a short shelf life, into one that’s long-lived and lucrative: craft ale.

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