Zenbird Editorial TeamSanktGallen Brewery released limited-edition product, Whey Sour Ale Strawberry, in March, which upcycles whey, a by-product of cheese manufacturing, and strawberries to create a tart, fruity alcoholic beverage.
Cheese production typically utilises only about 10% of the starting milk volume, leaving the remaining 90% as liquid whey. Large-scale industrial plants often process this whey into protein powder or supplements, but smaller artisanal workshops often lack the infrastructure to do so, and the liquid is often discarded. SanktGallen Brewery developed this beverage to provide a circular solution for these local producers. The resulting product features the natural acidity of lactic acid bacteria found in whey, balanced by the sweetness of strawberries.
The Whey Sour Ale Strawberry is a 4.0% ABV alcoholic beverage characterised by its low bitterness and distinctive pink foam. The product is now available at the SanktGallen Taproom in Atsugi, through the official online shop, and at selected department stores across Tokyo and Kanagawa.
