While often referred to as “spent” grain, beer grain is far from spent. The grain simply has already served its purpose to the brewer.
In fact, as a food, "spent" grain is healthier. The brewers extract as much sugar as they can from the grain to produce beer. The rest physical grain itself is no longer needed, but is a source of plant protein and dietary fiber. We're talking about an ingredient with roughtly the same protein profile as almonds, and more than 3x the dietary fiber of oats. Brewer's grain is a sustainable supergrain!
This grain accounts for around 85% of the total by-products from brewing. ReGrained exists to "harvest" and introduce this sustainable potential source of nutrition into our food system.
Learn more about the brewing process.
Many resources are spent on getting the grain from farm to foam in the first place. First, the barley must be grown, harvested, cleaned, and transported to a malter. At the malter, the grain is, steeped in water, germinated, then dried or kilned. The malted grain is then distributed to a brewer (more transportation), and is milled before being brewed. On average, producing a 12 oz bottle of beer requires nearly 28 gallons of water. This agricultural supply chain (read: mostly barley) accounts for approximately 90% of the water footprint of beer.
At ReGrained, our vision is to help the urban ecosystem do more with less by finding ways to “spend” beer grain beyond the brewery with equal parts taste, nutrition, and sustainable practice. Grains are a staple of the human diet, and premium quality beer grain from craft brewers has the potential to bolster our food system.
Beer grain as an ingredient offers a sustainable and ecological source of both protein and dietary fiber.
At ReGrained, we see value in maximizing the use of brewers' spent grain and have developed recipes that highlight this unique ingredient. We support good beer, good food, and doing good through promoting sustainable production and consumption of both.