Breer, a Hong Kong craft brewery, has taken a unique approach to brewing beer by using surplus buns and bread from local bakeries as its main ingredients. Founded in 2019 by Anushka Purohit, Naman Tekriwal, and two others, Breer aims to tackle food waste in Hong Kong by repurposing discarded baked goods into delicious cans of beer. The company’s sustainable twist on brewing has garnered attention and praise for its innovative approach to addressing a pressing issue in the city.
Purohit, the chief executive officer of Breer, was inspired to start the brewery after noticing the significant amount of food waste in Hong Kong. She saw an opportunity to create a new life cycle for surplus bread by turning it into beer, thus reducing waste and providing a unique product for consumers. With a focus on sustainability and creativity, Breer has carved out a niche in the craft beer market with its innovative use of ingredients and commitment to environmental responsibility.
One of Breer’s first major launches was a white bread pale ale made in collaboration with the restaurant chain Maxim’s. Part of the proceeds from this launch went to Operation Santa Claus, an annual charity appeal co-organized by the South China Morning Post. This partnership not only showcased Breer’s commitment to giving back to the community but also highlighted the brewery’s dedication to using surplus bread in its brewing process.
In addition to its flagship white bread pale ale, Breer has continued to experiment with different flavors and ingredients to create unique and exciting beers. The company has collaborated with local breweries such as Carbon Brews, Black Kite Brewery, and Yardley Brothers to produce a variety of brews using surplus bread from bakeries across Hong Kong. By incorporating hops and other flavorings, Breer has been able to craft a range of beers that capture the essence of traditional Hong Kong snacks and treats.
One of Breer’s standout creations is the Bolo Bao IPA, named after the Cantonese pineapple bun. This beer features hints of pineapple, vanilla, and coconut, along with a touch of lactose to enhance its tropical flavors. The Bolo Bao IPA has quickly become a fan favorite, showcasing Breer’s ability to infuse traditional flavors into modern craft beer.
In addition to its permanent line of beers, Breer has also collaborated with Hong Kong Tramways to create limited edition brews inspired by local snacks such as egg tarts and curry fish balls. These unique flavors pay homage to Hong Kong’s culinary heritage and showcase the brewery’s creativity in developing new and exciting beers. The partnership with Hong Kong Tramways further emphasizes Breer’s commitment to sustainability and local collaboration.
Overall, Breer’s innovative approach to brewing beer using surplus bread has set it apart in the craft beer scene in Hong Kong. With a focus on sustainability, creativity, and community engagement, Breer continues to push boundaries and delight beer enthusiasts with its unique and flavorful brews. As the brewery grows and expands its offerings, it remains dedicated to its mission of reducing food waste and creating delicious beers that capture the spirit of Hong Kong.