When two opportunistic undergraduate students at UCLA decided to brew their own beer, they wondered what to do with all the spent grain from their homebrewing endeavors.
After filling dumpsters with brewing byproducts, Dan Kurzrock and Jordan Schwartz did what many environmentally conscious homebrewers do: they started baking bread with the spent grain.
It wasn’t long before the pair started selling their bread to hungry students. Along the way, they realized that spent grain food could be a solution to a massive waste stream created by breweries.
This story is from the #128 (September 2017) edition of BeerAdvocate magazine.
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This story is from the #128 (September 2017) edition of BeerAdvocate magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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