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Flour from used brewery grains

 
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I just read about a system of using left over brewers grains to make food.
The company is called Rise Products
Rise Products
From their web site
"Every batch of flour is sourced from craft breweries in New York City and embodies the unique flavours and aromas from local ales, lagers and stouts."
 
gardener
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The concept sounds very interesting. I think most of use are familiar with beer bread recipes, so we already know how well alcohol can go with bread.


I see they've noticed the fermenting has already reduced the natural sugar content. I suspect most of the antinutrients, so common in grain, are broken down during the brewing process.

edit: Just a note for those of you trying this at home who didn't poke around their site. They say the have to dehydrate the spent grain within six hours or it will spoil.  
 
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You can make "small" beer from "spent" grain, so this flour might be good for that as well!

Solar or rocket drying these spent grains might help at the household level.
Jiuqu balls (https://en.m.wikipedia.org/wiki/Jiuqu)could be a good way of processing the remaining carbs into more booze, and from there into vinegar.

My friends at Carriage House Farm are doing some thing like this.
They call their line of vinegars Madhouse:
https://www.goodvinegar.com

Richard Steward runs Carriage House Farm and already mills grain for himself and other local farmers, I wonder if he has considered milling the spent grains he gets from our local Mad Tree Brewery.
 
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