Our founder, Tristram Stuart, was inspired to launch Toast after meeting the Brussels Beer Project. They produce a beer called Babylone, so called because it’s based on a 7,000 year old custom of fermenting bread to create a “divine drink”. Fermentation is an age-old method of preserving food, and what better way to preserve bread than by brewing beer. Tristram wanted to use the idea to create a global movement tackling food waste, and the guys were 100% supportive. They shared their recipe, knowledge and experience with our first brewery partner, Hackney Brewery.


Since then, we’ve refined our Pale Ale recipe with Hambleton Ales and are brewing two new styles – an IPA and a Lager – with Wold Top Brewery in Yorkshire.

Wold Top Brewery use traditional methods and recipes to brew ales with character. The character reflects the fact that the pure, chalk filtered water travels only metres from a borehole to the brewery, that the barley is exclusively Wolds grown and malted by family maltsters and that selected British grown hops impart a distinctive flavour. Crops are surrounded with two metre margins to maintain wildlife biodiversity and maintain 35 acres of species rich chalk grassland that is home to varied flora and fauna. Two wind turbines power the brewery and the farm, hops are recycled as garden mulch, spent grains are collected by a local farmer to feed his cows and reed beds filter waste water. 

In 2013, the brewery deservedly won the “Best Green Business” at the Society of Independent Brewers (SIBA) Business Awards. 

We also collaborate with breweries on exciting new beers. Wiper and True in Bristol created ‘Bread Pudding’. Inspired by the idea that traditional bread pudding uses leftover bread, they brewed bread with brandy-soaked currants infused with Bourbon vanilla and cinnamon along with lactose – the sugar from cow’s milk – to create a rich, sweet and velvety Amber Ale evocative of a traditional bread pudding.



Other collaborations include St Austell’s Brewery in Cornwall who stocked us in pubs across the South West, King Street Brewhouse in Bristol who supplied cask beer to Shambala Festival and Franklins Brewing Co in Sussex who use bagels in their Optimist beers. We also have an ongoing collaboration with Essex Street Brewery at Temple Brewhouse in London. Head brewer Vanesa has created a ‘Brown Toast’ Porter and a ‘White Toast’ Weissbier in addition to her version of the Pale Ale. If you’re in London, pop in and chat to her about her experience.



More about Our Beer: Rev-ALE-ution | Home Brew Recipe