Inbread Moonshine, 50cl
Inbread Moonshine, 50cl
Delicate aromas of hops and freshly baked bread, offering hints of maltiness which develop further on the palate with flavours of warm shortbread, coffee and chocolate, and a sweet hoppy finish
Our food waste friends at Toast Ale were faced with having to waste unsold beer after their customer, ExCel London, had cancelled orders for kegged beer when it was transformed into the NHS Florence Nightingale Hospital.
We knocked our heads together and came up with a dastardly plan: to save the beer and benefit some of societies most vulnerable.
“As an organisation that set out to change how society values food waste, having to scrap this unsold beer was causing us sleepless nights. Upcycling it into a fantastic product that will also benefit those hit hard by Covid-19 is the silver lining we needed.” - Toast CEO Rob Wilson
Distilling surplus beer isn’t new. It’s been done for years and is part of distilling’s rich history of using surplus agricultural and food produce to make spirits. We’ve kinda lost touch with that in the UK, but in Europe, waste beer often ends up as an ‘Eau-de-vie de Bière’ or ‘Bierbrand’.
Given our raison d’être is to use surplus produce, this was right in our comfort zone and once we had disgorged the beer from the kegs and de-gassed it, it was a case of pumping it into our still and skilfully distilling it to capture the best of the hoppy maltiness to achieve a refined, fine spirit.
The result is “Inbread Moonshine”, an Eau-de-vie de biere with a 44% alcohol content - also the percentage of bread that goes to waste. It’s a clear spirit, most akin to an unaged whisky. There are delicate aromas of hops and freshly baked bread, hints of maltiness which develop further on the palate with flavours of warm shortbread, coffee and chocolate, and a sweet hoppy finish with a big juicy, creamy mouthfeel.
Every bottle of Inbread Moonshine will fund 10 hot meals for vulnerable families through our partnership with food waste charity Feedback. Every time you make one of the custom designed cocktails below, you’ve bought freshly made hot food for someone that might otherwise have skipped a meal.
Serves & Cocktails
We recommend trying your Moonshine in a Bloody Mary, as a long drink with Ginger Ale, in a Sour or savoury Martinis. We’re so grateful that some of our favourite cocktail friends have given their time to support the project with a custom cocktail.
Meme Toor @memelovesgin
InBread Sour
60ml inbread moonshine
20ml Supasawa
20ml simple syrup
Ms better bitters Foamer
Combine all ingredients in a shaker and vigorously shake. Add ice and shake again and strain into a coupette.
Sam Patel @coventrycocktails
Breakfast Old Fashioned
60ml @greensandridge Inbread Moonshine
15ml brown toast infused maple syrup
2 dashes aromatic bitters
Stir all in a mixing glass. Strain into a glass filled with toast smoke. Garnish with buttered toast.
Michael Redman @lab22cardiff
Crumble Punch
37.5ml Inbread Moonshine
12.5ml Benedictine Liquor
25ml Fresh Lemon Juice
12.5ml Natural Honey
Top up with homemade ginger and apple juice. Enjoy on a lazy Sunday, in Costa del kitchen, while the crumble you've made bakes in the oven.
Alex Mills @lab22cardiff
Nashi Old Fashioned
50ml Inbred moonshine
20ml fresh pressed Nashi pear
10ml Maltose syrup
3 dash Citra Hopps tincture
Combine in a rocks glass with ice and stir until diluted to taste.
Matthias Soberon @servedbysoberon
Lunar Swirl
50ml Greensand Ridge Inbread Moonshine
25-30ml Lemon Juice
30ml Cloudy Apple Juice
20ml Orgeat
2 dashes Angostura Bitters
Combine ingredients in a highball and top up with crushed ice.
Harp @mix.mann
Rise & Shine!
50ml Greensand Ridge Inbread Moonshine
15ml Greensand Ridge Blackcurrant Ghost
10ml XecoWines Fino Sherry
10ml MartinsDeSaPort Tawny Port
10ml Fresh Lemon Juice
7.5ml Fresh Lime Juice
7.5ml BlossomsSyrups Sloe Syrup
10ml Orgeat
20ml LoveOggs Aquafaba
2 holylamaspicedrops Cinnamon Spice Drops
Shake all together for 30secs, add ice, shake again for 20secs, double strain into a glass half filled with ice. Garnish: Mint leaves, cinnamon, blackcurrant powder