Breadrin produces a low alcoholic fermented drink called kvas, focussing on bread waste, gut health, and being socially suitable.

Their Brunch IPA is brewed with sourdough that has been sourced from Artisan bakeries around the UK who deemed the loaf’s surplus to requirements.

The use of by-products such as Avocado Leaf gives a light and delicate aniseed/licorice profile with Kaffir Lime leaves adding citrus notes and floral undertones.

The fermentation process of kvas produces good bacteria called Lactobacillus which benefits the consumers. Containing only 1.2% ABV which categorizes it in the low alcohol sector, makes it an ideal plausible alternative, especially at brunch.