WHAT IS BREWERS SPENT GRAIN?
Brewers spent grain, also known as draff, is the leftover malt once the liquid has been extracted from the mashing process during the brewing of beer.
This spent grain is highly nutritious and has a taste of cereal.
LOTS OF BEERS = LOTS OF BREWERS SPENT GRAIN
Between 2015 and 2019, the number of Quebec microbreweries increased by 46%, which represents a total of 244 microbreweries. A large part of this rapid rise took place in Montreal. In fact, in 17 administrative regions, 40% of Quebec microbreweries were located in Montreal and Montérégie in 2019.
The most predominant use of this spent grain is in agriculture – usually in the form of compost or feed. Therefore, fine bovine mouths primarily consume a large part of the residue. However, since the number of Montreal microbreweries is exploding and because they are far from farmers, the City of Montreal does not know what to do with all this wet cereal.
This is where we come into the game, with a mission of combining culinary and environmental innovation by giving back value to the malt residue to create aperitif biscuits that go with different types of beers.
WHY IS IT IMPORTANT TO BE CONCERNED
The growing supply of spent grains as well as the lack of proximity to agricultural areas can result in grains ending up in landfills. However, the decomposition of matter in such places leads to the formation of leachate and biogas.
Leachate is an important issue linked to landfills as it can affect the quality of the soil and water and poses a threat to flora and fauna. The methane contained in biogas is a powerful greenhouse gas.
Dried grains contain 70% fiber and 20% protein. They can also decrease the risk of certain diseases, such as cancer, gastrointestinal problems, diabetes and coronary heart disease. In addition, they also provide several important minerals, such as Ca, P, Fe, Cu, Zn and Mg.
Grains are grains. So, once properly prepared, it’s very good. And eat well is important for the moral (*START SONG)