Beer Powered Beer....What a brilliant idea! https://www.facebook.com/AlaskanBrewingCo?ref=ts&fref=ts
This brewery is using their own spent grain to fire the boilers they use to make more beer! Smart!
Banana Peanut Butter Spent Grain Muffins By Alison Kent, Writer. Follow Alison on Twitter @Alicatchef
1 ¼ cups (300 mL) all-purpose flour 1 ½ tsp (7 mL) baking powder ½ tsp (2 mL) each baking soda, cinnamon and salt 2 ripe bananas ½ cup (125 mL) packed brown sugar ½ cup (125 mL) natural peanut butter ½ cup (125 mL) milk 1/3 cup (75 mL) vegetable oil 2 eggs 1 cup (250 mL) Black Oat Brewery spent grains Preheat oven to 375°F (190°C). Lightly grease 16 muffin cups or line with paper liners. In a bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. In a blender, purée bananas, brown sugar, peanut butter, milk, oil and eggs. Stir into flour mixture just until combined; fold in spent grains. Divide batter evenly in prepared muffin cups. Bake until tops are firm to the touch, 20 to 22 minutes. Remove from pan; let cool on rack. Makes: 16 muffins.
December 8th, 2011 Here's some cool news from BLACK OAK BREWING COMPANY: Hello Beer/Food people: Below is a notice from Tracy Phillippi at Black Oak Brewery re: creating "Spent Malt" Cookie recipes. If you're interested in experimenting with this unique ingredient, you can get some spent malt from Black Oak and get baking. www.blackoakbeer.com If "spent grain" has you scratching your noggin, let me break it down for you. All craft beer starts its life out as grain - generally malted barley and wheat. In order to extract the sugary liquid or wort, the malted grains undergo a process called mashing. Mashing, or combining the malt with hot water, releases the enzymes in the malt that breaks down starch into sugar. After the wort is boiled with hops and other spices, the yeast is pitched and goes to work turning the sugar into alcohol and carbon dioxide. The final product is the delicious beverage you know and love. However, with every batch of beer that is brewed, we're left with 8 tubs of spent malt. Normally farmer Larry picks it up for his prize-winning rodeo bulls (farm animals LOVE this stuff), but we figured if Larry's bulls gain super-animal powers from the stuff, then spent malt cookies must be pretty dang good! So stop by, grab some spent malt, and put your baking skills to the test... Happy Holidays to all! February 8, 2011 I'm going on Bill Perrie's Beer Radio talk show The Pub Radio Show to tell listeners about this project. Hopefully I'll be able to drum up some farmers. I've still got more malt than critters to eat it!
Here's what Mark Trealout of the Kawarth Ecological Growers has to say, "I'm not sure if I mentioned this yet, but as I'm only using a little of the week's
supply of brewer grains, the majority of the stuff gets split up between 3 other
farms in the KEG group. Norman Zehr is feeding this to his cattle. Norman
usually does 100% grassfed/finished beef (available @ Healthy Butcher, in
season), but is now experimenting with finishing a few of his cows on these
brewer grains. Dave Meli, head butcher at HB, seems to be excited about the
prospects. Leroy Zehr, Norman's brother, is feeding this to his pigs and
sheep. And Henry Herschberger is using this for his goats. It's been
working out very well for our group so far. Which is why I forwarded your info
to James @ Scotch Mountain Meats. I figure it should work out well for their
Malt 101 What is Spent Malt?
Malt is toasted, sprouted, cracked grain - usually barley.
Spent malt has been boiled in water at the beginning of the brewing process. Once the wort has been drawn off - it carries on to become beer - the damp, cooked grain (malt) is now a 'waste' product.
At this point, most of the starches (sugars) have been leached out, but there are still nutrients left behind. And, the stuff is filling, and tastes good. In other words, the critters love it!
January 4, 2011
Here's an email I received from Mark Trealout of Kawartha Ecological Growers, check it out!
I am excited about getting this started up. From some research I did, back in the day, it seems that every brewery kept some sort of livestock to take care of the leftover grains - it just makes good sense.
I initially had some concerns about GMO barley/wheat in this process. Ron was kind enough to spend some time looking into this. According to Matthew Letki at Canada Malting, "Canada Malting does not use any GMO material. In fact there is no GMO barley grown in North America". As well, Matt says, that while there is "GMO Wheat in North America, we do not use it as it is not the right material for the brewing industry. It is grown for the Ethanol industry." This is good to know from both the perspective of feeding these grains to our livestock over here, as well as from the p.o.v. of someone who enjoys a good brew every now and again.
Down the road, KEG is looking to market some of our meats as being finished using brewers malts. Soon we'll have two lines of pork (pasture raised as well as pasture raised/malt finished), two lines of lamb, two lines of beef, etc. We figure this will help differentiate us in the market place, and offer a unique product to discerning individuals. Additionally, Ron and I have been talking about making this 'full-circle' where KEG meats, finished with Granite Brewery grains, could end up on the Granite's menu.
January 6, 2011
Here's a letter from Ken Woods at Black Oak Brewery:
Our Farmer comes from Brantford and collects our spent grain in his trailer.He feeds it to his Prize Rodeo Bulls. Usually a few days after a brew, he'll come down and we'll manually dump our grain into his trailer.We dump and he shovels to even out the load.
Its pretty hard work, sometimes the grain needs some persuading to get it out of the bucket. I've only fallen into the trailer twice in 9 years!!!!
We had a truck level "dock" built out at back door that was not being used (no stairs just a 4 foot drop) which means the farmer can pull up right beside and we can dump our spent grain directly in. Once he's loaded up, he'll go down to Nicklebrook in Burlington and pick up their grain.
Then we clean our big buckets and are ready for the next brew.
January 12, 2011 This is great news!
AND, I'm still trying to find a brewer with some malt to share with a farmer in Stouffville. I'm hoping the publicity will help.
January 13, 2011
THIS IS WIN-WIN-WIN!!!
I was just speaking with Bill Stamos of The 3 Brewers brew pubon Yonge Street, in Toronto, and he told me that it costs him cold, hard, cash to send his spent malt to the city's composting operation. If a farmer came to get it, everybody wins. The farmer-free feed, the brewer-free disposal, the animals-yummy stuff.
Bill told me he produces spent malt every day of the week, and so far, he doesn't have any farmers coming to collect it. Come on folks, come and get it!
Another encouraging letter, this one from Railway City Brewing Company
Signe, Thank you for starting such a project, our brewery has always connected with our local farmers and have managed to find a couple to share our spent grains.
Recently we have even started sharing our grains with a Vermicomposting operation.
We are increasing our production as spring comes closer and some of our farmers can only take so much spent grains. There could be an opportunity for others if they are within our region.
Cheers, Paul Corriveau, Sales & Marketing
Check out the worm composting operation Paul is talking about: www.annelidcycle.com ----------------------------------------------------------------------------------------------------------------------------------------------------------
Beer-steamed mussels from the Ontario Craft Brewers...don't just drink the wonderful stuff, cook with it!
Al helps load another truck load of spent grains from the brewery. Farmers use the spent grains to supplement their livestock feed.