Where we can, we include local ingredients in our brews. Shining a light on great local produce is important to us, as is shortening the distance between people and their food.

Come and talk to us about what we’re using at the moment.

From Spruce Tip stout to Bog Myrtle Scotch Ale, we do what we can to bring our supply chain as close to the brewery as we can. In the last few years, we’ve also worked with Auchterarder-based growers to save fresh-but-blemished fruit, rejected by supermarkets, otherwise destined to be wasted. We’ve brewed beer with coffee roasted in Aberfeldy and we work with fresh Perthshire grown hops (some of the few grown in Scotland) from the Carse of Gowrie and Blair Atholl itself!

Are you a Perthshire or Cairngorms grower and fancy working with us? Please send us a message, we’d love to hear from you: hello@wasteddegrees.com

Our spent grain and apple pulp, leftover from the brewing process, is fed to local livestock. We take pride in minimising waste and our impact on the environment.

We also work with some carefully selected whisky producers, working together in a symbiotic relationship that creates some incredible barrel ageing of both beer and whisky and lengthens the lifecycle of the oak barrels. We’re one of a lucky few to work with Scottish oak casks.