In Hong Kong’s dynamic craft beer scene, Breer is making waves with its innovative approach to sustainability by turning surplus bread into unique brews, addressing the city’s significant food waste problem. Founded by Naman Tekriwal and Anushka Purohit while they were students at the Hong Kong University of Science and Technology, the duo’s journey began with a shared vision nurtured through Enactus, a global competition that encourages social entrepreneurship.
The inspiration for Breer emerged during a late-night visit to a bakery, where the founders witnessed staff preparing to discard unsold bread. This prompted them to investigate the extent of food wastage in Hong Kong, where the city discards approximately 3,600 tons of food daily, with bread and rice as the primary culprits. “That moment shook us, and we knew we wanted to act,” Tekriwal recalls. Their breakthrough came a week later when a conversation with a bartender introduced them to kvass—a beer made from fermented bread. “That was our eureka moment,” Tekriwal said.
Despite facing significant challenges in launching their venture, including the pandemic’s impact on the brewing industry, Breer’s founders persevered. Using a beer-brewing kit purchased online, they began experimenting with recipes, humorously recalling their inexperience. “I started tinkering in my kitchen like a mad scientist,” Tekriwal remembers, highlighting their determination to tackle food waste despite lacking formal brewing knowledge.
Securing partnerships with bakeries for surplus bread was relatively straightforward, but gaining the trust of established breweries proved challenging. “Many viewed us as just students with a school project,” Tekriwal explained. However, Breer’s innovative methods eventually earned recognition in the industry.
Breer has developed recipes utilizing various types of bread, including white bread, pineapple buns, and cocktail buns, and has collaborated with notable companies such as Swire Properties and Pizza Hut. Their partnership with Maxim’s Group in 2023 to produce “Bottle of Bread” marked a significant milestone, with the beer now served in over 350 of the group’s restaurants. “Once we secured contracts with industry leaders, others began to take us seriously,” Tekriwal noted.
Breer’s products are strategically sold in select locations such as city’super and Slowood, with the founders emphasizing their uniqueness. “We don’t want Breer to be compared with other brands; we are something special,” Tekriwal asserted, underscoring their commitment to educating consumers about their mission.
Ultimately, Breer’s success lies in its dedication to a triple bottom line—people, planet, and profit. “These elements must align; we aim to benefit society without compromising the environment while also generating revenue,” Tekriwal said. Looking ahead, Breer plans to expand its upcycling concept by collaborating with larger companies to integrate its bread beer recipes into broader production. “By partnering with major players, we can popularize our concept and inspire breweries globally to embrace bread beer,” he concluded.
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