Goose poop beer on tap in Finland

This summer Finns can drink beer brewed with wild herbs, food waste and even goose feces. The new beers by local microbrewery Ant Brew celebrate the city of Lahti being European Green Capital of the year, and promote a wasteless circular economy.

The Finnish city of Lahti is known for pioneering environmental action. Now the European Green Capital 2021 joins forces with Ant Brew by crafting a new beer series. The Wasted Potential beers are brewed with wild herbs, local food waste, like bread, berries and fruits – and even goose droppings.

Ant Brew is using waste products, weeds, and goose poop to make unique beers this summer.

The poop is used in a food-safe way to smoke malt to create a unique stout beer. The goose droppings are gathered from local parks, where geese are causing a messy problem. The local parks get cleaner and the special edition summer beverages are perfect for a picnic, the brewery says.

The beers showcase how all waste can be utilized. The City of Lahti aims to have a completely wasteless circular economy by 2050. At the moment 99% of the city’s household waste is already repurposed. 

Potential not wasted

“A sustainable future demands effective use of resources and innovative ways of recycling,” said Saara Piispanen, head of communications of Lahti European Green Capital.

“Lahti has several well-known breweries, so what would be a better way to celebrate our environment this summer than locally brewed beers.”

The beer that uses goose droppings in the malt smoking process will be released later in the summer. First to be released is a wit-style beer inspired by waste-free circular economy: brewed with orange peels from a local market’s juice pressing station, and fruit purees that have passed their best-before date. 

“This series of beers is our way to create important discussions about food waste, utilization of waste, urban farming, and local and wild food among beer enthusiasts,” said Ant Brew’s Kari Puttonen.

“Working with the Lahti Green Capital has been great. We are constantly developing ways to utilize new ingredients in brewing, and are not afraid to think outside of the box.”