Happy and proud, Dissapore, the blog that has changed the way we talk about food: recipes , preparations, restaurants with its inimitable mix of news, scandals and entertainment, dedicates an article to our Re-Bread Beer!

Re-Bread: the craft beer produced by the bread lab that doesn't want to throw anything away

Beer is the new product for 2022 from Giacomazzi, a Parma-based benefit company that you may already know for baked goods And leavened . Artisan bakery, as well as e-commerce of typical products, today chooses to transform the unsold bread into a keller , therefore Parma's interpretation of the famous bottom-fermented style originating from Franconia, not by chance named ReBread.

Strongly characterized by bread crust, this beer (strictly artisanal, therefore unmicrofiltered, unpasteurized, and produced in an independent brewery, in this case local) replaces a percentage of barley malt with leftover bread, with a double ethical and environmental benefit: the recovery of food that would otherwise be wasted, obviously, and the reduction in consumption of malt, the most common ingredient in beer after water.

Specifically, Giacomazzi's first brewing recipe calls for replacing 30%-40% of the barley malt with micca, a typical Parma bread, which the company makes with ancient grains grown locally, sourdough starter, and olive oil. The unsold micca is then stored in the lab and dried, awaiting brewing.