From Brew To Moo!

Feb 15, 2020

Ever wonder what happens to the shell (hull) from that bag of almonds you bought to snack on, or the beets after being broken down to make a bag of sugar for baking? The process of making the food we enjoy can lead to by-products that, although full of nutrients are inedible to humans, so are thrown away and sent to landfills.

For breweries, crafting beer accumulates a by-product when processing grains. After the starch has been steeped from the barley, what is left is a high protein, solid residue known as brewer’s grains, which happens to make great feed for ruminants, like cows. The brewer’s grain replaces the need for distiller’s grain (a by-product of the ethanol industry).

Over the years, breweries like Huss Brewing have partnered with a UDA dairy farm to recycle their brewer’s grains. “Before our partnership with James Boyle Dairy we used a variety of different farmers, and at times of desperation, a dumpster to dispose of our grain. We’re proud to be able to use 100% of our by-product to contribute to feeding local families,” says Jeff Huss, co-owner of Huss Brewing Co.

James Boyle Dairy, in Casa Grande, Arizona has been using the brewer’s grains from local breweries as part of their feed ration for over a decade. “We love to work with local businesses and keep by-products out of landfills. Cows have such an amazing ability to convert inedible foods into nutritious products for humans. This recycling of nutrients is a sustainable way to feed the world.” Says Jim Boyle Jr, owner of James Boyle Dairy. 

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