Japan’s first craft beer made from disaster stockpiles

Description

Since the Great East Japan Earthquake, more and more people have been preparing for disasters such as earthquakes, typhoons, torrential rains, and heavy snowfalls, and in recent years, long-life food and disaster stockpiles have become increasingly common on the streets.
While households as well as local governments and businesses stockpile disaster supplies, many of these stockpiles have to be renewed after a certain period of time, and in many cases are forced to be discarded. Some municipalities and companies distribute these stockpiles to their staff and employees to prevent them from being discarded, but municipalities and large companies that have stockpiled large quantities of disaster supplies end up with a surplus even after distributing them to their staff and employees.
This time, we attempted to upcycle the nearly discarded disaster stockpiles into craft beer (happoshu, due to the malt ratio).

Story

Since the Great East Japan Earthquake, in preparation for disasters such as earthquakes, typhoons, heavy rains and heavy snows, in recent years there have been more opportunities to see long-life food and disaster stockpiles in the city, and more people are preparing for emergencies.
Not only households but also local governments and companies stockpile emergency supplies, but since disaster supplies need to be renewed every time a certain period of time passes, there are many cases in which they are forced to be disposed of as they are. Although there are some local governments and companies that distribute disaster stockpiles to their staff and employees so that they do not become waste, local governments and large companies that have stockpiled large amounts of disaster stockpiles do not have enough to distribute to their staff and employees. It’s the current situation.
This time, we tried to upcycle disaster stockpiles that are about to be disposed of into craft beer (low-malt beer due to the malt ratio).

Images

Judge’s Comments

Kousuke Kinoshita

FabCafe Kyoto MTRL Marketing and Production

Bulk Recycling Prize

I was taken aback by the idea that disaster stockpiles nearing their end of life could be conceived of as a resource, rather than as something to be disposed of as waste. It was fascinating to learn that stockpiled food such as dry bread and quick-cooking rice can be used as ingredients to brew beers with unique flavors. Even if I don’t know the background to how it’s made, the label makes me want to pick up a bottle and have a taste. I love that simple yet powerful appeal. We want it simply because we want it, which is so important for sustainable distribution.