Eliminating Waste! Turning Juice Pulp into Grapefruit IPA

Eliminating Waste! Turning Juice Pulp into Grapefruit IPA

At Glory Juice, we are all about working to eliminate food waste. Starting years ago in developing our famous crunchy granola to incorporate the fresh, organic almond pulp produced as a result of our Almond mylks.

To keep building on this mission - we're always happy to set aside a few buckets of used citrus rinds from our juice production facility for partners in the sity -

Today we met up with Chris and Diana, from Callister Brewing in East Vancouver, who use our organic grapefruit when crafting their Poptop Grapefruit IPA!

The two co-founders gave a behind the scenes look into their IPA, and was goes into making the brew.

  • First, milled grains are added to a large vat filled with hot water, called a mash tun, stirred and left to soak.⁠ The types of grains often include a combination of malted barley, flaked wheat or oats and sometimes rice.⁠ ⁠
  • After an hour the mixture of grain and hot water creates "hot wort" which contains the sugars that have been extracted from the malt, the most important being maltose and maltotriose, which will be fermented by the brewing yeast to produce alcohol. ⁠ ⁠
  • The wort is then pumped to a boiler where it's boiled. The grapefruit rinds are then cut up, put into a citrus bag and dropped into the boiling wort, where essential oils and citrus notes are extracted. ⁠ ⁠

  • Hops are added at all different times in the process of boiling and fermentation and break apart into smaller particles.⁠ ⁠
  • This liquid is then pumped into the fermentation tank where it will sit for two weeks and yeast will begin to eat sugars that result in the production of alcohol. ⁠ ⁠From there - its filled into cans, a ready for thirsty customers!

A big thanks to Diana and Chris for giving a peak into their brewing process  - a great reminder of when you support Glory, you are supporting the local food economy, and businesses like Callister Brewing.⁠