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  2. Brewer's spent grain - Wikipedia

    en.wikipedia.org/wiki/Brewer's_spent_grain

    Spent grain from brewing. Containers of spent grain outside the brewery. A product demonstration of crackers made from spent grain at a local supermarket. Brewer's spent grain (BSG) or draff is a food waste that is a byproduct of the brewing industry that makes up 85 percent [1] of brewing waste. BSG is obtained as a mostly solid residue after ...

  3. Distillers grains - Wikipedia

    en.wikipedia.org/wiki/Distillers_grains

    Distillers grains are a cereal byproduct of the distillation process. [1] Brewer's spent grain usually refers to barley produced as a byproduct of brewing, while distillers grains are a mix of wheat, maize, rice and other grains. There are two main sources of these grains. The traditional sources were from brewers.

  4. Brewing - Wikipedia

    en.wikipedia.org/wiki/Brewing

    A 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...

  5. Portal:Beer - Wikipedia

    en.wikipedia.org/wiki/Portal:Beer

    Spent grain, a brewing by-product (from Brewing) Image 44 D. G. Yuengling & Son is the oldest operating brewing company in the US, established in 1829. It is also the largest craft brewer, and the 6th largest brewing company overall.

  6. Malt - Wikipedia

    en.wikipedia.org/wiki/Malt

    Malting is the process of converting barley or other cereal grains into malt for use in brewing, distilling, or foods, and takes place in a maltings, sometimes called a malthouse, or a malting floor. The cereal is spread out on the malting floor in a layer of 8 to 12 centimetres (3 to 4 + 1 ⁄ 2 inches) depth. [11] Drying

  7. Beer - Wikipedia

    en.wikipedia.org/wiki/Beer

    Other grains, including wheat, rice, oats, and rye, and less frequently, corn and sorghum may be used. Some brewers have produced gluten-free beer, made with sorghum, for those who cannot consume gluten-containing grains like wheat, barley, and rye. [47] Hop cone in a Hallertau, Germany, hop yard. Flavouring beer is the sole commercial use of ...