Some Food Science Related to Brewers’ Spent Grain

As I’ve immersed myself in beer culture, I’ve come to be incredibly aware of brewery waste. In particular, a brewery-in-planning specifically mentioned spent grain and its uses to me; until then I hadn’t really put much thought into it. That mention led Bill and I to make a few loaves of spent-grain bread, after which I became curious about the nutritional content of spent grain.

So I did what is practically second nature these days: I asked Google to help me figure it out. From various, long-unrecalled sources, I did discover spent grain has a lot of fiber (which I expected) and is high in protein (which surprised me).

I was most curious about micronutrients, though, which is how I ended up asking Google, PhD1 for further help.… Continue reading →