Citizen / Pilsner 4.6% - 440ml Can
Citizen is a new type of food and drink producer. Weâ€™re a collective of chefs, brewers, bakers and innovators who want to reduce food and resource waste. We rescue unloved surplus foods and re-work them into delicious, low-impact food and drink. Like our Citizen Pilsner - intense tropical fruit + citrus meets lush, caramel toastiness.
Â· Â Â Â Â Crafted with our friends at Sawmill Brewery
Â· Â Â Â Â Each can uses fermentable sugars from one slice of rescued bread
Â· Â Â Â Â Each brew uses a quarter less malted barley, saving resources and avoiding emissions
Â· Â Â Â Â Each brew repurposes 585 plastic bread bags and tags into fenceposts
When a chef, a brewer, a baker and an innovator collaborate to combat food waste the end result is some very tasty goodness!Â
Rescuing surplus food and re-working it into delicious, low-impact food and drink is at the heart of Citizen â€“ a new collective set up by a group of passionate foodies.
Ben Bayly from Ahi and The Grounds restaurants, Mike Sutherland from Sawmill Brewery, Andrew Fearnside from Wild Wheat, along with food innovator Donald Shepherd, are keen to do things a bit differently and bring a positive change to the food industry. â€œAt Citizen we give food a second life in a sustainable way. Weâ€™re as serious about tackling food and resource waste as we are about good food and drinkâ€. Ben Bayly, Citizen Co-Founder says.
A third of all food produced around the world is wasted every year.
Citizen has recently applied this thinking to New Zealandâ€™s most wasted food item â€“ BREAD. The Citizen collective is now rescuing fresh bread, close to its best before date, and using it as a key ingredient in its craft beers. Â â€œItâ€™s not every day you get to create a tasty craft beer and fight food waste in the processâ€. Mike Sutherland, Citizen Co-Founder and owner of Sawmill Brewery says.
But Citizenâ€™s sustainability efforts donâ€™t stop here. Â
The beer brewing process produces a by-product, or mash, and Citizen has developed a specialised regraining process â€“ turning it into a high-quality, nutritious spent-grain flour. Â Andrew Fearnside from Wild Wheat Bakery uses this high protein, high fibre spent -grain flour to bake bread, completing Citizenâ€™s â€˜bread into beer into breadâ€™ circular food system.
"We like to think itâ€™s the worldâ€™s tastiest food revolution,â€ Donald Shepherd says.