BAO BEER: A Sustainable Brew with a Twist

Each batch incorporates 20 – 30kg of spent coffee grounds from Domain café and about 50 kilograms of leftover bread from FEAST. The bread, which would otherwise go to waste, replaces a portion of the barley malt, contributing to the beer's flavorful profile. The brewery grinds it down for use in the fermentation process, creating this exceptional lager while reducing food waste.

A standout feature of this latest batch is the addition of genmai. Toasted, steamed and infused for 48 hours in the brewery, the Japanese brown rice imparts a toasted flavor, further enriching the brew's complexity, enhancing the beer's aroma and sweetness, balancing beautifully with the malty notes.