BÃ BIA MBIOTECH

What Is Dried Brewer’s Spent Grain?

Dried brewer’s spent grain (DBSG) is the solid residue left after the brewing process, specifically following the production of beer and other malt-based products such as malt extract and malt vinegar. During brewing, cereal grains—most commonly barley—are first soaked in water to germinate and then dried to produce malt, a process known as malting.

After malting, the grains are milled and mixed with hot water in a process called mashing, allowing enzymes to convert the starches into sugars. The resulting sugar-rich liquid, known as wort, is then boiled, filtered, and fermented to produce beer. The remaining solid material collected after mashing is called brewer’s spent grain (BSG).

Brewer’s spent grain is rich in protein and fiber, making it an excellent ingredient for animal feed, particularly for ruminants such as cattle. However, since fresh brewer’s spent grain contains high moisture, it can spoil quickly. To extend its shelf life and make it easier to transport and store, it is dried—resulting in dried brewer’s spent grain.

In temperate regions, brewer’s spent grain is produced mostly during the warmer months when beer production and consumption are at their peak. As a result, availability tends to decrease in colder months when livestock feed supplementation is most needed. Drying or ensiling brewer’s spent grain helps preserve it for year-round use in animal nutrition.

Production process

Step 1: Raw materials are taken directly from breweries with 80% moisture content.
Step 2: The material is pressed to remove water, reduce moisture to 50%.
Step 3: Raw materials are dried in the dryer to reach max moisture of 10%
Step 4: Products are packed according to export or domestic standards

Quality parameters