Nos ingrédients démystifiés : des drêches, ça s’utilise comment?

Our demystified ingredients: how can we use it?

The brewing drains, those grain-based residual that we obtain by producing beer, are on the rise at the moment. At still Good, we 've known for years that they benefit from being recovered AND savor. The secret? We say a word about it today.

Rough on the other hand, malt residue and ruches accumulate after the filtration of the beer must. If you haven't read our article on this, It's over here . Otherwise, you have already understood that brewers find themselves every month with impressive amounts of crêche.

It can be eaten as it is, but its humidity makes it rather difficult to keep it. Like other cooked cereals, the grains keep for about a week. It leaves little time to transport and use tens, if not hundreds, of kilograms.

The best way to extend their lifespan? They are dried to reduce their water content, thus slowing the proliferation of bacteria.

To do this, the drake is:

1. dehydrated in a dryer or oven at low temperature;

2. sprayed with a flour mill

An anti-waste ingredient

It's all well and good, but what do we do with this powder? The flour from ground rums is a key ingredient in the still Good cookies. But that's not all.

In reality, it can be used in cooking as well as in pastry by replacing some of the wheat flour. Bread, cakes, muffins, granola bars, crackers... you can make it what you want. It even adds up to your morning slumper.

Depending on the type of recipe, you can integrate 10 to 20% of the grains without affecting the texture of the final product. It opens the door to a lot of beautiful things in the kitchen.

Each cereal has its flavor

And the taste? What can you expect when you add grains to a recipe? What is The Fun , Is that their flavor changes completely depending on the blend of grain brewing.

We often talk about a sweet taste of toasted nuts, hazel, malt, rye, whole wheat, caramels, etc. Several chefs also note the complexity that the grains bring to the dishes that contain them.

Think about it for a moment. The possibilities for collaborations between breweries and the food industry are unlimited.

And so are the delights yet to be imagined.


CHETRARIU, A., and A. Dabija. « Brewer’s Spent Grains: Possibilities of Valorization, a Review », Applied Sciences , 13 août 2020. doi : 10.3390/app10165619.

LYNCH, Kieran M., Eric J. STEFFEN et Elke K. ARENDT. « Brewers’ Spent Grain: A Review with an Emphasis on Food and Health », Journal of the Institute of Brewing , 28 octobre 2016. doi : 10.1002/jib.363.

OLIVER, Jamie. « Spent Grain – Reducing Waste in the Beer Industry », [En ligne], 31 janvier 2019. [ /].

SHERMAN, Amy. "Spent Grain Bread Unites Your 2 favorite Carbs," in Tasting Table , [Online], December 1, 2017. [ ].

Back to blog