Launching this summer at music festivals across Sweden under the collective brand Chiara Oranica, one-third of the flour in the pizza crusts consists of waste spelt grains from Spendrups' Norrlands Guld Ljus pale lager. This ratio is enough to give the crust a beer-like flavour without affecting the gluten in the dough, so the pizza still rises.
As well as being a smart way to repurpose the waste grain, the product also boasts an impressive nutritional profile. High in protein and fibre, soaking the spelt during the malting process also lowers its sugar content.
It's estimated that about 85% of brewery waste comes in the form of grain (ResearchGate, 2016) – the majority of which can be reused either as animal feed or as an ingredient for human consumption. For further examples of brands recycling waste produce, see Starbucks' Coffee-Waste Latte and Yeo Valley's Food-Waste Yogurt.