Kyoto MALT FES hints new upcycling movement for malt lees

Malt lees are the byproducts of the beer brewing process; unfortunately, these days, they are treated as industrial waste and are discarded. Yet, this was not the case in ancient Japan, where malt lees were reused in various ways. The MALT FES festival showed us that we can revive that spirit of reuse. The festival was held on April 6 in Kyoto City, bringing together beer brewers and cooperating organizations to demonstrate how upcycling malt lees can contribute to a more sustainable future.

But why focus on malt lees? Simply because they are full of nutrients. So it makes sense to return the nutrients to the ground or, as MALT FES demonstrated, use them to make nutritious food.

Eleven participating breweries and nine food providers set up booths along the walking path of Ohigashi-san Square, just outside the famous Higashi Hongan-ji Temple. The location and timing were well-picked, coinciding with the cherry blossom season, allowing participants to join in hanami (flower viewing), savoring their drinks and food while enjoying the beautiful scenery.

Among the participants was Kyoto Arashiyama Brewery, which launched in September of last year and focuses on sustainability, for example by sourcing ingredients from sustainable producers. Their latest release, “Yuzu Pale Ale,” reuses discarded citron fruit skins from Kameoka City to brew new beer. They are also involved in the festival, contributing to the latest malt lees upcycling efforts.

NISHIJIN BEER brought their “food” truck, equipped with beer taps, to serve attendees. Apart from a focus on using domestically produced products, they also hire people with disabilities to work at their brewery. Their sustainable efforts are summed up in the term “WELL-BEERING,” referring to well-being in every cup.

CIVIC+BREWERS KATANO, though not based in Kyoto, is no stranger to sustainability. The Katano City community came together to create craft beer, a challenging but rewarding process. Through collaboration with local crafters, CIVIC+BREWERS was established as a citizen brewery. Their Japanese Sake Lees Ale won Gold in the Japanese Great Beer Award 2022, proving their success.

At the festival, various uses for malt lees were showcased. For instance, !-style Kyoto Social Welfare Service Corporation, which employs people with disabilities, played a significant role from collecting used malt lees to processing and packaging them for various uses, including making chocolates and cakes. They even incorporated the lees into pottery, with up to 20% of the material made from upcycled malt lees.

Jyanomenya served their mazesoba that was specially made for this festival. The malt lees were put into their handmade noodles while keeping the excellence in taste, potential truly maximised in the hands of this Bib Gourmand selection in the Michelin Guide Kyoto/Osaka 2023.

We talked about Corner Mix before, and this time they allowed us a close look at their food preparation at the food booth. Corner Mix served the hotdogs from their usual menu, and since they are not a bakery and do not make bread, they decided to use the malt lees in the cheese instead, proving the versatility of the malt lees.

It’s not often we find the demonstration of the link between producers and organizations using disused materials at the same event. That link is a line we are so familiar with when looking at a circular economy: where zero waste occurs and how materials or resources are reused in innovative ways. The byproducts left behind by beer producers do not become waste, but find new life, reinvented into new forms of food consumption. Are the gears that spin still in infant stages? Maybe, but if the upcycling of malt lees can gain wider traction, there is going to be an exciting movement in Kyoto and the Kansai region.