ReGrained Sustainable Supergrain Bars: Have your beer and eat it

For every six pack of beer, a pound of grain is left behind as waste. San Francisco-based start-up ReGrained have found a sustainable solution to beer waste by upcycling craft brewer’s grain into healthy, nutritious snacks.

In the brewing process, sugar is extracted from the grain, leaving all the good stuff – protein, fibre, and a nutty flavour too. Beer grain is 20% protein and 35% fibre. That’s as much protein as almonds and three-times as much fibre as oats.

ReGrained Sustainable Supergrain bars are baked with upcycled brewer’s malt, harvested from craft breweries, paired with ingredients sourced from environmentally responsible producers such as puffed quinoa, chocolate, organic oats, and almonds.

These low fat bars also contain prebiotics, naturally found in beer grain, which supports a healthy gut. ReGrained Sustainable Supergrain bars also come in compostable packaging.

Brewing beer is an age-old practice, and the “spent” malt is not a newly discovered byproduct. Traditionally farmers visit breweries to pick up the spent grain and use it to enrich their soil and feed their animals.

With the emergence of craft brewers, many of which who are based in cities and urban environments, the classic farmer-brewer partnership is less practical. According to ReGrained, the boom in craft beer “has complicated this historical paradigm”.

The fuel, tolls, and time costs required for a farmer to complete a supply run into a city means that urban breweries see less demand for their grain. So, many urban brewers have no better option than to have their grain hauled to compost, where it is available, or landfill where it is not. It is in this “inefficiency” that ReGrained have found “opportunity”.

ReGrained was founded in 2012 by friends Dan Kurzrock and Jordan Schwartz. The friends were inspired to set up the brand as when freshmen at UCLA brewing beer in their frat-house kitchen, they were surprised about how much “used grain” they were left with after each batch of beer.

The pair turned their hands to baking bread from the leftover grain, which they sold to fellow students, before turning their attention to creating supergrain bars.

To date, ReGrained has upcycled 19,611 lbs of brewer’s malt grain.

ReGrained bars are available to buy online and from various stores across the US. For more information, visit the ReGrained website

Rosa Medea is Life & Soul Magazine’s Chief. She is a writer who specialises in sustainable lifestyle and living, wellbeing, and entertainments. Rosa also works as a psychic, counsellor, intuitive reader and spiritual life coach helping people to become who they truly are and manifest their heart & soul’s desires into their lives: www.rosalindmedea.com

 

 

 

 

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