A company in the UK has found a use for leftover bread that the ducks will be unhappy about. Company founder Tristram Stuart was inspired to use the massive 44 per cent of unused cheers to surplus bread in the UK as fermentation for beer.

He met with the Brussels Beer Project, who had been using a 7000-year-old technique of fermenting bread to create their Babylone beer. Tristram adopted their processes and Toast Ale was born.

Toast Ale sources cheers to surplus bread loaves from bakeries and the heel ends of loaves from commercial sandwich makers. The bread scraps are brewed with hops, yeast and water to create craft beer. The Toast Ale range includes Much Kneaded Craft Lager, Bloomin’ Lovely Session IPA and Purebread Pale Ale.

The company prides itself on its waste-reduction ethos, and donates all profits to Feedback and other local food waste organisations.

Toast Ale claims there’s a slice of surplus bread in every bottle of beer, and they’re now selling UK-wide, with brewers also in South Africa and the United States.