Editing Brewing (section)

==By-products==
{{anchor|Brewer's spent grain}}
[[File:Spent grain.jpg|thumb|left|Spent grain, a brewing by-product]]

Brewing by-products are "spent grain" and the sediment (or "[[Sediment#Dregs|dregs]]") from the filtration process which may be dried and resold as "brewers dried yeast" for poultry feed,<ref>{{cite book |url=https://books.google.com/books?id=9WZ9LJLoCZIC&pg=PA79 |title=Nutrition and Feeding of Organic Poultry |author=Robert Blair |page=79 |publisher=CABI |year=2008 |access-date=8 April 2013 |isbn=9781845934286 |archive-url=https://web.archive.org/web/20160521161949/https://books.google.com/books?id=9WZ9LJLoCZIC&pg=PA79 |archive-date=21 May 2016 |url-status=live }}</ref> or made into [[yeast extract]] which is used in brands such as [[Vegemite]] and [[Marmite]].<ref>{{cite book |url=https://books.google.com/books?id=V3Sr4bbTH5oC&pg=PT174 |title=Beer: Tap into the Art and Science of Brewing |author=Charles Bamforth |page=174 |publisher=Oxford University Press |date=6 March 2009 |access-date=8 April 2013 |isbn=9780199756360 |archive-url=https://web.archive.org/web/20160515000856/https://books.google.com/books?id=V3Sr4bbTH5oC&pg=PT174 |archive-date=15 May 2016 |url-status=live }}</ref> The process of turning the yeast sediment into edible yeast extract was discovered by German scientist [[Justus von Liebig]].<ref>{{cite book |url=https://books.google.com/books?id=azXx4cbrMZMC&pg=PA58 |title=Vitamin discoveries and disasters: history, science, and controversies |author=Frances R. Frankenburg |page=58 |publisher=ABC-CLIO |year=2009 |access-date=8 April 2013 |isbn=9780313354755 |archive-url=https://web.archive.org/web/20160502233212/https://books.google.com/books?id=azXx4cbrMZMC&pg=PA58 |archive-date=2 May 2016 |url-status=live }}</ref>

[[Brewer's spent grain]] (also called spent grain, brewer's grain or draff) is the main by-product of the brewing process;<ref>{{cite book|url=https://books.google.com/books?id=uUzRBQAAQBAJ&pg=PA130|title=Advances in Food Extrusion Technology|page=130|author=Medeni Maskan, Aylin Altan|publisher=CRC Press|date=19 April 2016|isbn=9781439815212|archive-url=https://web.archive.org/web/20191226112040/https://books.google.com/books?id=uUzRBQAAQBAJ&pg=PA130|archive-date=26 December 2019|url-status=live}}</ref> it consists of the residue of malt and grain which remains in the lauter tun after the lautering process.<ref name="beldman">{{cite journal |title=Enzymatic hydrolysis of beer brewers' spent grain and the influence of pretreatments |journal=Biotechnology and Bioengineering |volume=30 |issue=5 |date=18 February 2004 |pages=668–671 |author1=G. Beldman |author2=J. Hennekam |author3=A. G. J. Voragen |pmid=18581454 |doi=10.1002/bit.260300511 |doi-access=free }}</ref> It consists primarily of grain husks, [[pericarp]], and fragments of [[endosperm]].<ref name="forssell">{{cite journal |title=Hydrolysis of Brewers' Spent Grain by Carbohydrate Degrading Enzymes |journal=Journal of the Institute of Brewing |volume=114 |issue=4 |pages=306–314 |year=2008 |doi=10.1002/j.2050-0416.2008.tb00774.x |author=Forssell Pirkko |display-authors=etal |doi-access=free }}</ref> As it mainly consists of [[carbohydrate]]s and [[protein]]s,<ref name="forssell"/> and is readily consumed by animals,<ref name="FAO"/> spent grain is used in [[animal feed]].<ref name="FAO">Heuzé V., Tran G., Sauvant D., Lebas F., 2016. Brewers grains. Feedipedia, a programme by INRA, CIRAD, AFZ and FAO. https://www.feedipedia.org/node/74 {{Webarchive|url=https://web.archive.org/web/20170824220512/https://www.feedipedia.org/node/74 |date=24 August 2017 }} Last updated on 17 June 2016, 16:10</ref> Spent grains can also be used as [[fertilizer]], whole grains in bread,<ref name="Reinhart">{{cite book |title=Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor |publisher=Ten Speed Press |date=1 September 2007 |pages=[https://archive.org/details/peterreinhartswh00rein/page/205 205–209] |author=Peter Reinhart |isbn=978-1-58008-759-9 |url=https://archive.org/details/peterreinhartswh00rein/page/205}}</ref> as well as in the production of [[flour]] and [[biogas]].<ref>{{cite book|url=https://books.google.com/books?id=P7nnCAAAQBAJ&pg=PA300|page=300|title=Poultry Feed from Waste|author=A.H. El Boushy|publisher=Springer Science & Business Media|date=17 April 2013|isbn=9789401717502|archive-url=https://web.archive.org/web/20180114020218/https://books.google.co.uk/books?id=P7nnCAAAQBAJ&pg=PA300|archive-date=14 January 2018|url-status=live}}</ref><ref>{{cite book|url=https://books.google.com/books?id=ymZkDQAAQBAJ&pg=PA232|page=232|title=Current Research Topics in Applied Microbiology and Microbial Biotechnology|author=Antonio Mendez-Vilas|publisher=World Scientific|date=2009|isbn=9789812837554|archive-url=https://web.archive.org/web/20180114021851/https://books.google.co.uk/books?id=ymZkDQAAQBAJ&pg=PA232|archive-date=14 January 2018|url-status=live}}</ref> Spent grain is also an ideal medium for growing [[Edible mushroom|mushrooms]], such as [[shiitake]], and some breweries are already either growing their own mushrooms or supplying spent grain to mushroom farms.<ref>{{cite web |url=http://www.stormbrewing.ca/STORM%20BREWING/One%20Little%20Brewery.html |title=Storm Brewing – a Canadian brewery that grows shiitake mushrooms on spent grain |publisher=Stormbrewing.ca |access-date=4 September 2013 |archive-url=https://web.archive.org/web/20130603091301/http://www.stormbrewing.ca/STORM%20BREWING/One%20Little%20Brewery.html |archive-date=3 June 2013 |url-status=live }}</ref> Spent grains can be used in the production of red bricks, to improve the open porosity and reduce thermal conductivity of the ceramic mass.<ref>Ferraz et al., Spent brewery grains for improvement of thermal insulation of ceramic bricks. Journal of Materials in Civil Engineering. [https://dx.doi.org/10.1061/(ASCE)MT.1943-5533.0000729 DOI: 10.1061/(ASCE)MT.1943-5533.0000729]</ref>