Archetype Brewing has been working with secondary fruit from Devil’s Foot Beverage Company, the Asheville-based maker of farm-to-can craft sodas and beverages, who has announced a dramatic expansion of their Full Fruit Life program. This expanded program allows other food and beverage makers to source organic zest, spent fruit, and spent ginger pulp directly from Devil’s Foot.

Archetype’s particular innovation was to take a small batch of their Thicc Ricc stout and let it rest on spent blueberries, sourced from the brewing process of Devil’s Foot Blueberry Lemonade. The resulting brew is currently on tap at The Mule, Devil’s Foot Beverages’ taproom. “One of our biggest goals at Archetype is sustainability,” says Gaines Myer, Chief Operating Officer at Archetype Brewing. “Part of this is doing our best to use as many locally-sourced ingredients as much as possible in our processes. So, once Ben reached out and told us that they had spent fruit available, we jumped at the opportunity to give the life of that fruit one more turn in some of our beer before it goes into the compost. We have utilized their Blueberry skins in a stout and are currently experimenting with some other fruits and zests that we have gotten from them. It’s very exciting for us to be able to find another local resource to utilize and help continue to strive for sustainability in the brewing industry.”

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