Spent grains come out of the brewing process as wet residue. The high content of water makes the grains vulnerable to microbial growth and fast deterioration. But they are rich in protein, fiber, and sugar. Thus, it is importance to consume the wet product immediately or initiate the preservation process as quickly as possible. Some brewers sell or give away their spent grains just after processing when still wet. Its transportation can be costly and polluting, but it is expensive and difficult to preserve it on site, especially if you don’t have the space in your facility. The challenge is to find an industrial symbiosis to reduce emissions and waste by valorizing spent grains.

You can preserve the brewers’ grains by solar drying, oven drying, or freeze drying. Two of the brewers grain equipment most commonly used are rotary drum dryers and continuous fluid bed dryers. Drying the grains will reduce moisture from 80% to less than 10%, then you will obtain a brewers grain meal that can be converted into flour. There are also other physical methods including steam drying and freezing, as well as chemical and biological methods.