ABSTRACT
Malting, brewing, and distillation are the oldest biotechnological application performed in the food industry since time immemorial. These technologies are performed nowadays in the food processing sector targeted to elevate their shelf stability potential. While processing of food stuffs from raw to finished goods, certain residue and waste is removed, which are called by-products. In the malting process, malted sprouts, rootlets, and husk are removed as by-products, while in brewing, brewer spent grain, spent yeast, and spent hop are removed as by-products. Similarly in distillation, many by-products are produced depending on the type of distilled beverage. These by-products are available throughout year in surplus quantity; therefore, they are waste for liquor manufacturing industries and commonly sold to farmers at a cheap rate for agriculture purposes or animal feed. By-products like rootlets, brewer spent grain contain a maximum amount of protein and fiber, on the other hand, spent hops contain certain essential oils. These by-products are useful in the human diet in some way or the other, therefore, they can be processed or treated to extract essential compounds. This chapter aims to discuss in depth knowledge about various waste out streams released as a result of malting, brewing, distillation, and their food application.
