Entrepreneurs Turn Overcooked Corn Flakes from Waste to Resource

(p. B1) Last year, Seven Brothers became partners with the American cereal manufacturer Kellogg’s to create Throw Away I.P.A., a smooth, mellow beer made from Corn Flakes that had fallen short of quality-control standards at the company’s production facility in Manchester. In June, the brewery released two more beers made with Kellogg’s cereals: a pale ale from Rice Krispies and a dark (p. B7) stout that owes its chocolate flavor to Coco Pops.

. . .

“How can we find a home for these perfectly edible flakes that are just slightly overcooked or a bit too big or a bit too small?” Ms. Prince said.

. . .

At Seven Brothers, the process of converting cereal into beer ultimately boils down to ratios, or how much cereal to add to the grain mix that is combined with hot water in the early stages of the brewing process. From there, Mr. McAvoy said, “the process is pretty much the same as we would make any beer.”

But does it actually taste good? At the moment, it’s not available in the United States, though Seven Brothers is looking for an American distributor. At the Dockyard, a chain of Manchester pubs that stocks the cereal-based beers, the Throw Away I.P.A. was a hit with customers.

For the full story, see:

David Yaffe-Bellany. “Stale Corn Flakes? No, a Fine I.P.A.” The New York Times (Saturday, July 4, 2019): B1 & B7.

(Note: ellipses added.)

(Note: the online version of the story has the date July 3, 2019, and has the title “Drink a Pint, Waste Less Food.”)

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