Beer the First: Where Food Waste Meets Circular Brewing

On 2026/1/8

Bread that didn’t sell. Rice left behind. Grape skins after wine pressing. At Beer the First, these everyday “almost-wasted” ingredients find a second life in a glass of craft beer. Launched in 2021, the project began with RE:BREAD an eco-friendly beer brewed from unsold bakery bread in Yokohama. It has since grown into a playful exploration of how food loss can be transformed into flavor and fun.

Working with enzymes, yeast, and a wide network of partners, Beer the First has created more than 30 beers using surplus carbohydrates such as emergency rations, lounge rice, and noodle off-cuts. In Yokohama, collaborations with local breweries and wineries even turned leftover grape pomace into a city-inspired ale and a popular souvenir.

By focusing on deliciousness and storytelling, the project invites people to enjoy craft beer while rethinking food waste.

Beer the First

Explore the project here

https://circular.yokohama/en/projects/beer-the-first/

Asia, beer, Circular economy, craft beer, food circulation, food waste, Japan, Kanagawa, resource circulation, sustainability, upcycling, Yokohama

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室井梨那（Rina Muroi）

Rina was born and raised in Yokohama, and brings a ENG/JP bilingual edge to the Circular Yokohama team. With a background in second language acquisition and international education, she leads collaborative initiatives and storytelling projects that connect local efforts with global audiences, building friendships through circularity.