We were talking about a Bran Flake Porter at work today and when I Googled it, it didn’t exist.

So here for the sake of it is Bran Flake Porter.

And why not? You’ve got plum porter, Caribbean chocolate cake porter, a cherry stout that tastes like black forest gateaux in a pint glass called the colour of despair, so why not a Bran Flake porter?

It’s not so far-fetched an idea either. Bread can often be found in the brewing process, contributing to both sustainability and flavour.

Here’s why brewers incorporate bread into their craft:

1. Reducing Food Waste: Bread is a common food item that often goes to waste. In Belgium, for instance, where bakeries produce excellent loaves, unsold bread accumulates. To combat this, breweries like the Brussels Beer Project collaborate with local non-profits. These non-profits dehydrate unsold bread, reducing its weight by about 50 percent. The resulting crumbs are then used in brewing.
2. Bread as a Brewing Ingredient:
   • Starch Source: Bread provides an alternative source of starch. When added to the mash tun during brewing, the breadcrumbs break down into sugars.
   • Fermentation: These sugars ferment into alcohol, contributing to the beer’s flavour profile.
   • Substitution: Breadcrumbs can replace up to a quarter of the malts typically used in brewing. Imagine—about a slice of bread in every pint

So next time you enjoy a beer, consider that it might contain a subtle hint of yesterday’s bread.

And if anyone decides to brew a Bran Flake porter, remember to hat-tip us, we thought of it first.