Reusing spent grains: spent grain bread and bread beer
Saturday, June 8th from 16:30 to 18:30
Spent grains are the residual malts leftover after the brewing process. They are rich in fiber and a source of protein. In general, the spent grains end up as food for animals or converted into biogas or compost.
This afternoon, we'll be exploring using spent grains for making bread and crackers. Two easy recipes for brewers who want to minimize their brewing waste as much as possible. You can take home the cracker dough to cook at home, but we'll have some crackers ready to try while enjoying a few beers, and our partner boulangerie will be taking care of cooking the bread dough. Everyone can take home their own baguette!
We also will be tasting a beer brewed in part with stale bread. We created, at the end of March, a sour saison infused with lime zest and lime purée!
Saturday June 7th from 4:30pm to 6:30pm
– 5€ participation Reservation required
- 14 rue Caillaux75013 Paris