What is brewers' spent grain? We'll give you the definition!

Spent grains are the main by-product of beer production, it is the part of malt that is not used by brewers.

In fact, brewers only use the heart of the grain, i.e. 12% of the cereal, and the remaining 88% is generally thrown away...The result is cereals rich in fibre, protein and low in carbohydrates: spent grains!

To better understand how spent grain is produced, we will tell you more about the production of beer:

The first step in making beer is to soak the cereals in hot water for an hour, this is the mash.

At the end of this stage, the heart of the grain, made up mainly of starch, is dissolved in water in the form of sugar which will later become the alcohol in the beer.

At our brewers, spent grain is sometimes used for spreading or given to farmers, but in urban areas, it is mostly thrown away.

Maltivor then collects the spent grains from local breweries located within an hour of the Malti'Team premises, once brought to our workshop, we dry it, we pout it thanks to our mill with a stone grinder, we bag and finally we add Maltivor Spent Grain Flour in any culinary preparation or in our Malti'Mix and Ready-to-eat Products !

The number of spent grains produced per year, in France, is correlated with the increase in the number of breweries, this then represents:

• 100L of beer brewed produces 30 kg of wasted spent grain.
• In total, more than 700,000 tons of spent grain are produced each year in France.

Maltivor is there to change this and reduce this food waste by offering practical, tasty and good for the planet products!