Determined not to make life easy for ourselves we decided that we wanted to add a twist to their existing Pale Ale recipe. We remembered that traditionally bread pudding is made with leftover bread, started salivating at the thought of those wonderfully indulgent flavours and textures and mused as to how we could brew a beer that would showcase them. The result is the creatively named Bread Pudding, a 6.4% Amber Ale, which we’ve decided to make our Bristol Beer Week special. Profit from this beer will go to Feedback an environmental organisation that campaigns to end food waste at every level of the food system.

Inspired by the idea that Bread Pudding also often used leftover bread, we decided that this was the flavour profile we wanted to create. We replaced a fifth of the malt we would normally use with surplus bread from a local sandwich manufacturer – the equivalent to one slice of bread that would otherwise have been wasted in every bottle of beer. We used brandy-soaked currants infused with Bourbon vanilla and cinnamon along with lactose – the sugar from cows milk – to create a rich, sweet and velvety Amber Ale evocative of a traditional bread pudding.