If there is one habit that pub regulars can’t seem to kick, it’s cracking open a cold one. Now that beers are becoming healthier, it seems no one has a reason to quit the drinking game. In fact, scientists in Singapore are experimenting with using brewery waste to grow beer yeast.
In beer making, yeast is the key ingredient for fermentation, a process where sugars from the grains are converted into alcohol. The beer brewing process thus needs large amounts of yeast.
Spent grain amounts to as much as 85 per cent of a brewery’s waste. This is of little value, so the discarded grain is often used as compost or for animal feed.
But it looks like potbellies will have to feed on something else in the meantime. Professor William Chen of Nanyang Tech has developed a conversion process that turns brewery waste into a valuable liquid nutrient.
“About 85 per cent of the waste in brewing beer can now be turned into a valuable resource, helping breweries to reduce waste and production cost while becoming more self-sustainable.”
I guess it’s safe to say that in the brewery world, nothing goes to waste.