When two opportunistic undergraduate students at UCLA decided to brew their own beer, they wondered what to do with all the spent grain from their homebrewing endeavors.
After filling dumpsters with brewing byproducts, Dan Kurzrock and Jordan Schwartz did what many environmentally conscious homebrewers do: they started baking bread with the spent grain.
It wasn’t long before the pair started selling their bread to hungry students. Along the way, they realized that spent grain food could be a solution to a massive waste stream created by breweries.
この記事は BeerAdvocate magazine の #128 (September 2017) 版に掲載されています。
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この記事は BeerAdvocate magazine の #128 (September 2017) 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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