Mendrugo, the Madrid bar that serves craft beer made with leftover bread
The Mendrugo brewery has just arrived in Madrid with beers made from leftover stale bread, a concept designed to combat food waste.
The concept is spearheaded by the duo behind Cerveza Mica and Pascual Innoventures, a company dedicated to driving the future of food. The bar is located at number 13 Campoamor Street and has partnered with Ilunion for staff recruitment and cleaning services, aiming to move towards a model of social integration.
In their modernly designed premises, conceived as a tasting room, customers can sample all the artisanal varieties of Cerveza Mica and Mendrugo, along with a food menu that revolves around beer and bread.
Mendrugo beers (Pilsner and Pale Ale) are brewed in Aranda de Duero with 100% natural ingredients. They replace approximately 50% of the malt with bread from local producers, using an equal parts mixture of malt and bread, water, hops, yeast, cornmeal or other grains, and sugar.
The barley comes from local farms in Fuentenebro (Burgos). The brewery, Cerveza Mica, is one of the few brands that measures its impact in four dimensions: environment, society, rural area, and ecosystem, linked to the United Nations Sustainable Development Goals.
The bar will also offer information on beer culture, recommendations from master brewers, and activities such as tastings, talks with experts, and pairings. Its dishes are made with leftover ingredients, in line with its zero-waste and circular economy values.
Bottles, both large and small, can be transported in recycled wheat sacks or other containers that are then reused as coasters.
