Newspaper article The Evening Standard (London, England)

Fish like a Drink: Live Shoal Will Help in Brewing Process at Pub Distillery

Newspaper article The Evening Standard (London, England)

Fish like a Drink: Live Shoal Will Help in Brewing Process at Pub Distillery

Article excerpt

Byline: Rod Kitson

A PUB opening in east London this month aims to be fully sustainable and fish will play a key role.

Brothers Ed and Tom Martin are launching the Long Arm near Shoreditch with its own on-site urban farm, micro-brewery and distillery.

Waste grains from brewing will be fed to fish tilapia in two tanks. Their waste will fertilise plants used by the brewery and the fish will then meet their fate in the restaurant.

Ed, 38, said: "Quality and sustainability go hand in hand. The brewery is in the pub, the farm is downstairs in the brewery. The tilapia will go into tacos and fish burgers."

The venture is the 12th for Ed and Tom, 46, whose ETM group's pubs include the Jugged Hare in the City. They say the Long Arm's "tank-fresh" system eliminates the need for kegs, barrels or bottles, making it packaging-free, while the beer only travels a matter of metres from "grain to glass".

"It's just been brewed, had time to condition properly, and then it goes straight into the pint glass," Ed added. …

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