Spent grain, draff, or Brewers’ Spent grain is a by-product of brewing. By cooking and mashing grains you can extract sugar that eventually, in combination with yeast, will turn into alcohol. The grains are used (hence, spent grain), but this doesn’t mean that you have to throw them away.
The first time brewing at home, I was overwhelmed by the amount of grain I had leftover. The spent grain smelled a bit funny and didn't look appealing. I didn’t really know how to use it, so I had to throw most of it away.
After some research, I regret letting such a nutritious ingredient go to waste. I learned that spent grain it's not only sustainable, but also healthy to use spent grain. While brewing, most carbs are taken out, which leaves you with mostly protein and fiber. There are many things you can make using spent grain, both wet and dried. I decided to first make a healthy spent grain pasta!
Spent grain pasta is healthy, rich in protein and fiber and very low in carbs. It's a great way to reuse your grains to make a healty and delicious meal.
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