Bricolage Bread &Co

Anglo Japanese Brewing

“Bread” is a collaboration beer we brewed with Bricolage Bread & Co., a bakery in Roppongi owned by Michelin 2 star chef, Mr. Namae. The bakery has been looking for a way to “up-cycle” the crust of their signature pain de champagne made with rye. The use of their toasted rye bread crust adds a unique character to the beer. With a toasty note and refreshing drinkability, makes this beer a great companion with bread and all other food pairings. 1% of sales from this beer will be donated to 530week.

530 is a community-based organization led by the activists between age of 20-30, and we try to raise awareness towards the circular economy in our city. We are mainly based in Shibuya and we take actions from the streets with the neighbors. Our core mission is “Zero Waste Society”.

Environmental activists need to not only address the problems but also deepen their understanding of the process of manufacturing and work on solving problems while maintaining optimal relationships with various collaborators. I believe that deliciousness above all is important to encourage consumers to be more aware and be motivated for positive change. No matter how hard you try, no one wants to drink a lot of bad beer.

I would like to continue being adventurous to find new flavors. The second edition will be a barley wine aged in a whiskey barrel. The pairing will be a completely different experience too, creating collaborations with a variety of foods. Next, I would like to make jam bread with non-standard fruits.