Canterbury distillery grows mushrooms from whisky waste
19th April 2024
A Canterbury-based brewery, distillery and pub has embarked on an idea to grow mushrooms using the waste from their whisky distillation process.
The Canterbury Brewers & Distillery owners, Jon and Jodie Mills, were concerned about the significant amounts of carbon dioxide released during the whisky production, so they decided to capture it and redirect the gas to create an optimal environment for mushroom cultivation.
The business also uses water from the whisky-making process, integrating it into their mushroom cultivation system. This sustainable water source ensures that the mushrooms are grown efficiently without additional resources from the pub.
Fascinating synergy
The owners of the distillery and The Foundry Brew Pub said that the result is a “fascinating synergy” between sustainable luxury mushroom growing, the brewing and the mushroom cultivation processes – all exemplifying their dedication to sustainability.
The mushrooms are set to appear periodically in some of the meals.
Mrs and Mr Mills added: “As the global community increasingly seeks sustainable alternatives, The Foundry Brew Pub are delighted to stand as a beacon of inspiration, showcasing how breweries can play a pivotal role in creating a more environmentally conscious future.
“By turning waste into a valuable resource, The Foundry exemplifies how the fusion of brewing and agriculture can be a model for sustainability in the food and beverage industry.”
International recognition
Canterbury Brewers & Distillers is a bar, restaurant, brewery, and distillery that produces over 14 craft beers and ciders, as well as a large spirit range including rum, gin, and vodka.
They have also recently embarked on distilling whisky, which has been receiving international recognition.
In March 2024, they took home four top awards from the World Whiskies Awards for their single malt whisky.
