After a brew is complete, there is a lot of spent grain remaining. Here’s a good article about how to use those spend grains.
Spent grain, the leftover malt and adjuncts after the mash has extracted most of the sugars, proteins, and nutrients, can constitute as much as 85 percent of a brewery’s total by-product. Craft breweries all over the country have devised innovative ways to prevent their spent grain from going to waste.
While agricultural uses of spent grain predominates—usually in the form of compost or feed—there are many new revolutionary uses, including powering an entire brewhouse. Alternative uses of spent grain underscore the craft beer community’s commitment to creating a sustainable product that lingers in our sensory memories, not our landfills.
by Kay Witkiewicz