The Technical University of Denmark has created a method that utilises excess sushi rice to brew sustainable draught beer. Copenhagen’s Sticks’n’Sushi is now offering a beer that is brewed using the excess rice that would usually be used as animal feed or turned into biogas. Although using rice for beer is not a new idea, using excess is not something that is commonly heard of. Marlin Kersting, a German master’s student, was able to brew ten litre batches using mostly surplus rice, water and a small amount of malt. ScienceBrew was then able to scale up this recipe for larger volumes. Gohan Biiru, the resulting beer, is made up from around 20 percent of surplus rice. Sticks’n’Sushi offers Gohan Biiru in one of their stores in Copenhagen, but are looking to extend this to all of their stores soon.