An ancient beer recipe is revisited. It will help also to reduce bread waste.
It seems that the recipe that turns bread into beer is about 6,000 years old, and it was created by the Sumerians. Nowadays, no one uses bread anymore, as barley malt has become the most common grain to brew beer.
But Roberto Muzi, Italian Slow Food council member and beer expert, took up Eataly’s suggestion and asked the Alta Quota brewery in Cittareale to create a new recipe for “bread beer”.
And so AncestrAle – a simple light beer with caramel notes, made with Eataly Roma Ostiense’s leftover bread – was born.
AncestrAle will be sold in every Eataly in Italy, as well as in the bars and pubs participating to SlowFood’s “Menu for Change” initiative, to which part of the proceeds will go.