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Featuring: Douglass Miller and Dan Kurzrock.
In this episode, hosts Heather Jerred and Brittany Drennan dig into the creative reuse of spent grain, turning brewery waste into culinary and commercial gold.
Guests Douglass Miller (Cornell University) and Dan Kurzrock (Upcycled Foods) share how this overlooked byproduct is being transformed into flour, baked goods, snack ingredients, and more. From small-batch brewpubs to large-scale upcycling, they explore the nutritional value, processing tips, and sustainability potential of spent grain.
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