Using Spent Grain in Your Brewpub’s Kitchen
By Douglass Miller At the Menus of Change conference hosted by the Culinary Institute of America (CIA) in June, CIA chef George Shannon, CIA head brewer Hutch Kugeman, and I spoke on the usage of spent grain in food products. The CIA has learned a thing or two about spent grain since the fall of 2015, … Continue reading Using Spent Grain in Your Brewpub’s Kitchen
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