When the Covid lockdowns ravaged Britain’s food supply chains, fruit growers were among the worst affected. With events like Wimbledon being cancelled, as well as weddings and other celebrations, strawberries, raspberries and mountains of other seasonal fruit were at risk of being thrown away.
However, the pandemic provided an unexpected silver lining for enterprising distillers who diverted the surplus into a slew of new spirits that are helping to cut down on food waste.
For beer drinkers, there was a growing range of options with which to slake their thirst. Toast Ale, brewer of the first UK-produced beer made from leftover bread, has linked up with fruit and veg box scheme Oddbox and drinks company Flawsome to produce a Mango IPA made from “wonky” mangoes, while a low-alcohol Raspberry Sour uses berries sourced from condiment maker and food waste warriors Rubies in the Rubble.
Source: theguardian.com
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