Every year, the beer industry produces a massive amount of leftover grain called “brewers’ spent grain.” This wet, sticky material is often thrown away or used as animal feed.
But now, scientists and companies are finding creative ways to turn this waste into useful products like vegan milk, leather, and even building materials.
This not only helps reduce waste but also creates new opportunities for sustainable living. Want to see more about how beer waste is being transformed into something valuable? Find out here.
The Problem of Brewers’ Spent Grain
When beer is made, grains like barley are soaked in water to extract sugars for fermentation. After this process, the leftover grain is called “brewers’ spent grain.” For every liter of beer produced, about 200 grams of this grain is left behind.
Globally, breweries create around 37 million tons of spent grain every year. That’s as heavy as 340 double-decker buses every hour! Most of this grain is used as animal feed or to make biogas, a type of renewable energy.
However, about 20% of it ends up in landfills. When the grain rots in landfills, it releases methane, a harmful greenhouse gas that contributes to climate change. As the demand for beer grows, the amount of waste will only increase. This is why scientists and companies are looking for better ways to use this grain.
Brewers’ spent grain is rich in protein, fiber, and other nutrients. Instead of letting it go to waste, it can be turned into food, clothing, and even construction materials. This not only reduces waste but also helps protect the environment.
Turning Beer Waste into Food
One of the most exciting uses for brewers’ spent grain is turning it into food for people. Companies like Upgrain in Switzerland, Agrain in Denmark, and BiaSol in Ireland are leading the way. They take the leftover grain and process it into protein powder and fiber. These ingredients can be added to baked goods, snacks, and even plant-based meat.
For example, a Swiss supermarket chain called Migros sells burgers made partly from spent grain. In Singapore, a company called Prefer has created a coffee drink using proteins extracted from the grain. These innovations show that beer waste can be a valuable source of nutrition.
Big beer companies are also getting involved. Anheuser-Busch InBev and Molson Coors have developed vegan milk made from spent grain. Molson Coors’ product, called Golden Wing, has less sugar than most oat milks and a creamy taste. Using spent grain for human food could help reduce the need for farming crops like soy and peas, saving land and resources.
However, there are challenges. The grain is very wet and spoils quickly, so it must be used or preserved soon after it’s produced. Scientists are working on better ways to dry and store the grain to make it last longer.
From Grains to Vegan Leather
Another surprising use for brewers’ spent grain is making vegan leather. A London-based company called Arda Biomaterials has developed a way to turn proteins from the grain into a material that looks and feels like animal leather. The color of the leather depends on the type of beer—dark beers like stout create black leather, while lighter beers like lagers produce brown shades.
Arda’s team started by making small items like bags and wallets in a home lab using simple kitchen tools. They plan to open a larger factory in 2025, where they can produce up to 1,500 square meters of leather every year. If they use grain from just three large breweries, they could make enough leather to compete with real leather and plastic alternatives.
This is important because many vegan leathers today are made from plastic, which is not environmentally friendly. Leather made from beer waste is a more sustainable option. It could help reduce the need for animal products and plastic pollution.
Future Uses and Challenges
Scientists are exploring even more ways to use brewers’ spent grain. For example, it could replace chemicals in cosmetics or be used to make paper without cutting down trees.
Researchers in Italy are working on a bioplastic made from the grain that could replace plastic wrap. Others are testing it as an ingredient in building materials to make concrete stronger and lighter. However, turning grain into these products takes a lot of energy. Companies are trying methods like microwaves or enzymes to break down the grain more efficiently.
For example, a team in Singapore used fermentation (similar to beer-making) to extract more protein from the grain. They found that heating the grain with microwaves could extract over 80% of its protein, the highest amount so far.
While these ideas are promising, not all products are ready for stores yet. Some people might not like the idea of eating or wearing something made from “beer waste.” Companies need to explain that this grain is not trash—it’s a valuable resource.
Brewers’ spent grain is no longer just waste. It’s becoming a valuable resource for food, clothing, and more. By finding new uses for this grain, we can reduce pollution, save resources, and create a greener future.
Next time you enjoy a beer, think about the journey of the grain left behind. It could one day be part of your meal, your shoes, or even your home. The story of brewers’ spent grain shows how creativity and science can turn problems into solutions. Cheers to a more sustainable world!
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