Northern Monk works with the project Real Junk Food, which has 150 cafés around the world using food they have saved from going to waste.
Founder of the Leeds-based brewery Russell Bisset said: "People are blown away and we completely sold out of the 1,800 bottles in around a week and a half.
"The pears and croissants are intercepted from being used for waste and the glass bottle is encouraged to be recycled."
Once the hops have been used they are donated to farms and allotments, and the leftover grain is donated to a worm farm.
Bisset added: "There is so much food produced that goes to waste – and it is a huge global problem – so if we can help with that, we are happy to do so."
Plans for the future are to expand to seasonal options: "So many strawberries go to waste at Wimbledon each year so we might try and do a strawberries and cream beer – the opportunities are endless."