A TOKYO BREWER HELPS ITS PEERS DISTIL BEERS TO REDUCE LOSS
By Siulan Law Mathews DipWSET
Source: Kiuchi Brewery
A Tokyo microbrewery which also owns a distillery has started a project to help beer brewers to turn expiring craft beers into spirits, to avoid the stocks being poured down the drain.
Dubbed "Save Beer Spirits", the project is launched by Kiuchi Brewery in Naka to the northeast of Tokyo and aims at helping craft beer producers and retailers to weather the coronavirus storm.
Having opened a distillery in Tokyo in December last year, Kiuchi Brewery is using the facility to distil the beers collected, as a way to extend the products’ shelf life.
Beers generally have an alcohol level around 4 to 5 %, but they can only stay fresh for up to three months before going off.
By distilling the beers, producers or retailers can keep the alcohol content which can be used to make spirit products like vodka, gin, liqueurs and even hand sanitizers.
It is understood that the service is free-of-charge, except for delivery if it is required.
“We understand that a lot of restaurants have draft beer stocks which almost close expiration date.
Please do not throw away it, we will save them!” Kiuchi Brewery said on its website.
“Please let us know if you have stock of beers even it had opened. No cost is required to join this project, all free service,” it said.
Interested parties only have to send their beers to the distillery, where they will be distilled and bottled.
Kiuchi said 100 litres of beer will produce 8 litres of spirit which will come in 750ml bottles that can then be collected or delivered to specified addresses with a charge.
As of 21 May, the brewery had collected 14,000 litres of beer across 16 prefectures, including Tokyo, Osaka, and Hokkaido which are among Japan's hardest hit areas by the virus outbreak.
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