Pietramala Brews Up Umami-Rich Sauce from Beer Waste
Pietramala chef and owner Ian Graye doesn’t see waste—only culinary experiments waiting to happen. He’s been tinkering with local byproducts to make new condiments for his plant-based menu since before the restaurant even opened. His latest success story upcycles spent yeast from local brewer Human Robot Beer.
“Yeast itself is a rich natural source of protein and B vitamins, which means lots of potential for umami,” says Graye.
He started by cooking off the alcohol and combining the yeast with Carolina Gold rice koji to draw out glutamates and aromatic compounds. At first, the concoction was bitter, but Graye didn’t give up on it. He set it aside to age for a full year. After that, the elixir smelled like toasted grains, malt, and caramel.
He called the final product “spent yeast garum” and served it at a special dinner in February. Though this experiment yielded just one quart, he plans to make more. “We’re very interested in finding a second life for these things that would otherwise wind up in the garbage,” he says.
Pietramala
614 N 2nd St,
Philadelphia
215.970.9541
pietramalaphl.com
