116 S. Bolwig et al.
reducing the amount of spent grain. In general, a mash filter, employed by
many larger breweries, generates relatively lower amounts of spent grain,
compared to the less efficient and cheaper mash filtration method typically
used by many small or craft breweries producing in smaller batches (Lynch et
al., 2016).
6.5 Overview of current spent grain management
Figure 6.2 illustrates the current management of spent grain in Denmark and
Norway, identified through the case study. The top part shows the brewing
process and the origin of spent grain along with the (relatively few) instances
where the spent grain is used as feed or fertiliser on the brewery’s own farm.
The bottom part shows the firms or units that process or use the spent grain
after it has been collected at the brewery, alongside the different end uses of
the spent grain. The dotted arrow shows a situation where a third party
organises the transport and handling of the spent grain on behalf of the end
users. While the figure gives the impression of diverse management regimes
and uses of spent grain, the case study revealed that in the vast majority of
cases the spent grain was delivered directly to local livestock farmers, as
described below.
Nearly all brewers were connected to one or more farmers who used the
spent grain as livestock feed, often for cattle and sometimes for pigs. The
farmers valued the nutritional quality and protein content of spent grain.
These agreements were often long term and were made with one or several
farmers depending on the size of the brewery and the size of farmers’ herds.
The farmers usually collected the spent grain at the brewery. Some breweries,
especially the large ones, received payments from the farmers, but most gave
Figure 6.2 Overview of current management of spent grain.
Source: Authors’ interpretation of interview statements made by brewers.
reducing the amount of spent grain. In general, a mash filter, employed by
many larger breweries, generates relatively lower amounts of spent grain,
compared to the less efficient and cheaper mash filtration method typically
used by many small or craft breweries producing in smaller batches (Lynch et
al., 2016).
6.5 Overview of current spent grain management
Figure 6.2 illustrates the current management of spent grain in Denmark and
Norway, identified through the case study. The top part shows the brewing
process and the origin of spent grain along with the (relatively few) instances
where the spent grain is used as feed or fertiliser on the brewery’s own farm.
The bottom part shows the firms or units that process or use the spent grain
after it has been collected at the brewery, alongside the different end uses of
the spent grain. The dotted arrow shows a situation where a third party
organises the transport and handling of the spent grain on behalf of the end
users. While the figure gives the impression of diverse management regimes
and uses of spent grain, the case study revealed that in the vast majority of
cases the spent grain was delivered directly to local livestock farmers, as
described below.
Nearly all brewers were connected to one or more farmers who used the
spent grain as livestock feed, often for cattle and sometimes for pigs. The
farmers valued the nutritional quality and protein content of spent grain.
These agreements were often long term and were made with one or several
farmers depending on the size of the brewery and the size of farmers’ herds.
The farmers usually collected the spent grain at the brewery. Some breweries,
especially the large ones, received payments from the farmers, but most gave
Figure 6.2 Overview of current management of spent grain.
Source: Authors’ interpretation of interview statements made by brewers.