beer — Articles — Larissa Zimberoff

Toast Ale, From Recycled Bread, Is Now Brewed in New York

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.

BrewDogs: Beer Is Good.

The Brooklyn “party” brought together people who were so obsessed with the next beer thing that we were willing to stand outside in thirty-degree weather for two plus hours. Many sporting facial hair discussed past flavors, none of which sounded potable: blue cheese, pad Thai, Sriracha, pecan pie and, oh yeah, hog.