ABSTRACT
This chapter reviews the various sources of by-products throughout the brewing process and their application in both the animal and human food chains, including future technologies to add value to some of waste streams. Some breweries today still malt their own barley for beer production. In the malting process, the grains produce rootlets, which are separated from the malt after kilning. Spent brewer's grains are a common brewery by-product that is high in protein (more than 20") and fiber and can be used as supplements for animal feed, replacing other, more expensive feed materials within diet formulations or—in some instances—as foods for human consumption. After wort extraction is completed during the mashing process, the remaining grain solids are discharged to a holding vessel and form the brewer's grain portion used in animal feed. The next process step depends on how the brewer's grain is sold: wet (BWG), dry (BDG), or partially dewatered (BPG).
