Beer from Pasta? That’s Beyond Belief

Beyond Belief Brewing Company

I had a chat with business owner Freddie Ugo and he shares the story behind Beyond Belief, the inspiration behind the brews, and why he believes the future of food and drink has to be more creative, more inclusive and far less wasteful.

To those in the know, Ugo is the name in fresh pasta in the UK– can you tell me a little about your family history and how the business first began?

“We have been making fresh pasta since 1929. It was all started in a shop in Soho, by my great grandfather Luigi Ugo who had moved to the UK as a boy from Tortona, Italy. At the time it was a more humble affair, making fresh spaghetti and the like by hand. But since then the business has steadily grown, first from my grandfather Leo, then my father Paul. Now we are producing pasta for the whole country, with my brother, Charlie.”

What was it like growing up in a family so closely connected to food – and did you always know you’d be part of the business?

“I will say, growing up with a family obsessed with food has made me a picky eater. It’s hard to go to an Italian restaurant without analysing every small detail of a dish.

I grew up around food, but my passion has always been in sustainability. At first I wanted to work in nature conservation, but a lecture at university on the link between food and nature really changed my perspective on things.

How we procure ingredients at an industrial scale has more to do with the environment than anyone might think. Whether it is the land used to grow raw materials, or the energy used just to process food that has gone to waste because it took a day too long to fly over from the other side of the world…”

You’ve repurposed surplus pasta, bread and even brownies into beer – can you explain how that works and how it came to be?

“Since 2021, we have worked tirelessly to find solutions for the excess that the food industry produces. The key with our process is what we do to the surplus before brewing. Depending on the form it comes in, we have may methods to prepare the surplus for brewing, similar to the barley malting process.

We source our surplus from a variety of places. Restaurants, factories, even farms. Typically these are offcuts, or rejected products that do not meet certain specifications. We can take any starchy good and convert it into sugars for fermenting into alcohol.”

Food waste is such a big issue in the UK – do you see your approach as part of a bigger movement towards circular food production?

“Our whole mission is to reduce food waste. We wouldn’t be happy with a small amount, that is why all of our beers utilise at least 50% surplus in the base malt. We are talking about literal tonnes of waste, taken from a business, used for beer, and then often sold back to that very same business. It is a true circular economy.”

For someone discovering the brand for the first time, how would you describe your current product range? What makes it different?

“Our products fall into two categories: innovating with new ingredients, and innovating with new partners. We are constantly finding new forms of surplus, whether that be brownies or mangoes.

We also have products brewed with friends around the world, like Space Hops, our pale ale made from fresh hops and surplus bread in Slovenia. We have a beer for anyone, light, dark or in between too – and we are now exploring low and no options. For us it is all about inclusivity.”

Which product are you most proud of and why?

“Definitely Kofi – our mango pale ale. Kofi is a beer brewed in Ghana, made from surplus mangoes and rice. It is 75% surplus as a total, taking produce that would normally be left to rot…

The project only exists because one of our team, Kofi, introduced us to the problem of food waste in Ghana. We flew out there with him and met people across the supply chain to try and find a solution. This beer is what we came up with, merging local African ingredients and our sustainability mission into one great story.”

How much of what you create is driven by tradition versus experimentation?

“Our range is really a combination. Tradition in style, experimentation in process. We like to think of our selves as free thinkers. We think beyond the confines of the brewing industry, by brewing with weird and wonderful ingredients. However, we know that to grow you have to produce good liquid, so we always come back to flavours people love.”

What are your plans for Beyond Belief over the next few years – are you focused on expansion, new product development, or something else entirely?

“We have pretty big plans for Beyond Belief. We are rapidly expanding into multiple retailers and pub groups around the country. A big part of that plan is collaboration. Both with brewers and food producers. We are even planning our new tap room – watch this space!”

Finally, if someone reading this hasn’t yet discovered your products, what would you say to convince them to give them a try?

“Simple. If you ever wanted something more from beer, something that gets you stroking your chin, something that has impact, and something that tastes bloody good, have a Beyond Belief! Join a movement to change the food industry, join the free thinking drinking revolution!”

I couldn’t agree more, cheers!

Click here for the full product range, with next-day delivery, perfect for last minute gifting!

Images with permission