How to use the residues in beer brewing?

In the process of brewing beer, basically every brewing process will produce residues, and for most breweries, the disposal of these residues is a troublesome thing.

The main residues in the entire production process of beer are: wheat roots in the malting process, wheat grains in the saccharification process, residual yeast in the fermentation process, and wastewater discharged from various processes.

Beer residue is the "baby" of related industries. So how does the residue in beer turn waste into treasure? Our brewers will highlight the application industries of distiller's grains.

Malted grains are the largest by-product of craft brewery production. In the production process of high-concentration products, only the first wort is taken, and the unwashed extract contained in the grain is higher, which has greater utilization value. We can sell the remaining grains of wheat to farmers. It contains a lot of protein and has high nutritional value, making it the best feed for dairy cows. Malt grains can also be processed into biscuits, low in fat and sugar, rich in protein and dietary fiber, suitable for making healthy food.

The waste yeast can be used in the food industry, and the waste yeast can be used to produce seasonings of various amino acids, polypeptides, vitamins and various trace elements. The product is not only delicious, but also rich in nutrition. It is also a popular collectible in the market today.

The application fields and recycling methods of many beer residues can not only reduce environmental pollution, but also brew potential high value-added products, which greatly improves the economic benefits of enterprises.