Beer made from bread crusts sold at Haneda Airport

A collaboration between a craft brewer and two major airport operators has launched a new low-malt beer at Haneda Airport, made by upcycling surplus bread crusts from sandwiches sold in the terminals. The second edition of “Bready to Fly” (a play on the phrase “Ready to fly”) offers travellers a taste of the circular economy.

This is a joint effort between brewer Beer the First, airport operator Japan Airport Terminal Co., and JAL Group trading company JALUX. To tackle food waste, the project takes bread crusts that would otherwise be discarded and uses them to replace approximately 15 per cent of the malt in the brewing process.

This upcycling project is the second release for the brand, following a successful launch in April 2024 which saw around 3,000 bottles of the initial Pale Ale and Stout varieties sell out in three months. For this second edition, the brewers focused on creating more approachable tastes, introducing an Amber Ale and a Wheat Ale.

The new can features a vibrant design created by an employee of the Japan Airport Terminal group, intended to evoke a refreshing taste. Furthering the sustainable concept, the two-bottle gift sets are sold in a custom box made from paper blended with palm husks, a byproduct of palm oil production.