A golf club in Surrey has launched a partnership with a local microbrewery to create the world’s first craft ale brewed using fermented fine fescue grass clippings sourced directly from its course.

Mollington Park Golf Club has unveiled Fescue Fest, which is sold to drinkers in its own clubhouse.

The idea came about when head greenkeeper Jim-Bob Finch told a member that he wanted to find sustainable uses for the copious amounts of grass clippings generated by the maintenance of the course. Little did he know that that member, Dr Colin Cambridge, owns the Fermented Drinks microbrewery, also in Surrey. 

“Dr Cambridge said fine fescue, known for its soft texture and rapid growth, is an ideal candidate for a beer due to its inherent sugars and distinct flavour profile. He’s also an environmentalist and the idea of turning a byproduct into a desirable product was incredibly appealing,” said Finch.

Finch agreed to transport clippings every day to the microbrewery, which then cleans and ferments them.

But the question on everyone’s mind is: what does the ale actually taste like? Described as a ‘silky, grassy’ ale, Fescue Fest promises a unique and refreshing experience. The brewery claims the fescue imparts a light, vegetal quality, reminiscent of a freshly mown lawn, balanced by subtle notes of citrus and earthiness.

Initial taste tests among a select group of the club’s members have been positive. While some were initially sceptical, many were impressed by the smoothness and the distinct yet delicate flavour profile.

“It’s worked for sheep, rabbits and cows,” added Finch, “so it would just be arrogant to think that humans can’t enjoy the refreshing taste of grass from time to time.”