Bacterial cellulose (BC) was produced by using the waste from beer culture fermentation instead of a chemically defined medium. Static cultivation was superior to the shaking cultivation on the basis of the BC production. The amount of BC produced during 120 hrs of cultivation using the waste from beer fermentation broth (WBFB) by a static cultivation was 4.52 g/L on the dry weight basis and much higher than 0.45 g/L produced from a Buffered Schramm and Hestrin (BSH) chemically-defined medium. The addition of 1% industrial-grade glucose to WBCB increased the production of bacterial cellulose from 8.46 to 13.95 g/L after 336 hrs of cultivation. Water soluble oligosaccharide (WSOS), the by-product obtained during BC cultivation increased to 5.05 g/L at 192 hrs of cultivation and then decreased to 2.18 g/L at 336 hrs.