View allAll Photos Tagged spentgrain
Shannon Jordre, a consumer safety officer in FDA’s Center for Veterinary Medicine’s (CVM) Division of Compliance, and Jenny Murphy, a consumer safety officer in FDA’s Center for Veterinary Medicine (CVM), look at an enclosed conveyor at the Wild Turkey distillery.
A team of FDA, Kentucky and Distilled Spirits Council representatives, led by Dr. Stephen Ostroff, FDA’s former deputy commissioner for foods and veterinary medicine, toured distilleries and a craft brewery over Jan. 11 and 12, 2017. The goal was to facilitate industry understanding of applicable FDA rules under the Food Safety Modernization Act, including those related to spent grains used in animal foods, and to increase FDA’s understanding of how distilleries and breweries operate.
This photo is free of all copyright restrictions and available for use and redistribution without permission. Credit to the U.S. Food and Drug Administration is appreciated but not required. For more privacy and use information visit: www.flickr.com/people/fdaphotos/
FDA photos by Jennifer Erickson and Lillian Hsu
Shannon Jordre, a consumer safety officer in FDA’s Center for Veterinary Medicine’s (CVM) Division of Compliance, observes active fermentation at the Woodford Reserve Distillery in Versailles, KY.
A team of FDA, Kentucky and Distilled Spirits Council representatives, led by Dr. Stephen Ostroff, FDA’s former deputy commissioner for foods and veterinary medicine, toured distilleries and a craft brewery over Jan. 11 and 12, 2017. The goal was to facilitate industry understanding of applicable FDA rules under the Food Safety Modernization Act, including those related to spent grains used in animal foods, and to increase FDA’s understanding of how distilleries and breweries operate.
This photo is free of all copyright restrictions and available for use and redistribution without permission. Credit to the U.S. Food and Drug Administration is appreciated but not required. For more privacy and use information visit: www.flickr.com/people/fdaphotos/
FDA photos by Jennifer Erickson and Lillian Hsu
The dough is made from scratch by Red Wing's Hanisch Bakery using brewer's grains, and is topped with Buffalo-style chicken and Amablu cheese from Fairbault, MN. This pizza pairs nicely with Jordan Creek IPA or Work Boot Red.
Served at Red Wing Brewery
Red Wing Minnesota
Jenny Murphy, a consumer safety officer in FDA’s Center for Veterinary Medicine (CVM), with handful of dried spent grain at the Wild Turkey distillery. In background, from left: Shannon Jordre, a consumer safety officer in CVM’s Division of Compliance, Jim Sanders, Distillery Manager at the Wild Turkey Distillery, Steve Barber, director of FDA’s Cincinnati District Office, and Jennifer Erickson, a regulatory policy analyst in CVM’s Office of Surveillance and Compliance.
A team of FDA, Kentucky and Distilled Spirits Council representatives, led by Dr. Stephen Ostroff, FDA’s former deputy commissioner for foods and veterinary medicine, toured distilleries and a craft brewery over Jan. 11 and 12, 2017. The goal was to facilitate industry understanding of applicable FDA rules under the Food Safety Modernization Act, including those related to spent grains used in animal foods, and to increase FDA’s understanding of how distilleries and breweries operate.
This photo is free of all copyright restrictions and available for use and redistribution without permission. Credit to the U.S. Food and Drug Administration is appreciated but not required. For more privacy and use information visit: www.flickr.com/people/fdaphotos/
FDA photos by Jennifer Erickson and Lillian Hsu
Now that we're up to our third home brew, I've been finding more useful things to do with our spent grain. For those of you who haven't brewed, spent grain is the leftover malted barley that has been heated in water and a cheesecloth bag to extract the grain's fermentable sugars. Last time we brewed, I made compost cookies and bread; this time I made a homemade spent grain granola.
For this granola, I used: spent grain, oatmeal, sliced almonds, coconut flour and flax seeds. I tossed this mixture in some honey, agave nectar, organic maple syrup, brown sugar, salt and olive oil. After baking the granola, I added some dried blueberries and shredded coconut.
At the Wild Turkey Distillery, Jim Sanders (center), Distillery Manager, and Doug Knopf (right), Risk Director for Campari America, brief the federal and state regulators and other members of the visiting team.
A team of FDA, Kentucky and Distilled Spirits Council representatives, led by Dr. Stephen Ostroff, FDA’s former deputy commissioner for foods and veterinary medicine, toured distilleries and a craft brewery over Jan. 11 and 12, 2017. The goal was to facilitate industry understanding of applicable FDA rules under the Food Safety Modernization Act, including those related to spent grains used in animal foods, and to increase FDA’s understanding of how distilleries and breweries operate.
This photo is free of all copyright restrictions and available for use and redistribution without permission. Credit to the U.S. Food and Drug Administration is appreciated but not required. For more privacy and use information visit: www.flickr.com/people/fdaphotos/
FDA photos by Jennifer Erickson and Lillian Hsu
FDA’s Dr. Stephen Ostroff, Jenny Murphy, a consumer safety officer in FDA’s Center for Veterinary Medicine (CVM), and Luke Adam, Senior Manager of Scientific Services for Beam Suntory, study a mash cooker at Jim Beam’s Booker Noe Distillery in Boston, KY.
A team of FDA, Kentucky and Distilled Spirits Council representatives, led by Dr. Stephen Ostroff, FDA’s former deputy commissioner for foods and veterinary medicine, toured distilleries and a craft brewery over Jan. 11 and 12, 2017. The goal was to facilitate industry understanding of applicable FDA rules under the Food Safety Modernization Act, including those related to spent grains used in animal foods, and to increase FDA’s understanding of how distilleries and breweries operate.
This photo is free of all copyright restrictions and available for use and redistribution without permission. Credit to the U.S. Food and Drug Administration is appreciated but not required. For more privacy and use information visit: www.flickr.com/people/fdaphotos/
FDA photos by Jennifer Erickson and Lillian Hsu
Jenny Murphy, a consumer safety officer in FDA’s Center for Veterinary Medicine (CVM), with Master Distiller Jimmy Russell at the Wild Turkey distillery in Lawrenceburg, KY.
A team of FDA, Kentucky and Distilled Spirits Council representatives, led by Dr. Stephen Ostroff, FDA’s former deputy commissioner for foods and veterinary medicine, toured distilleries and a craft brewery over Jan. 11 and 12, 2017. The goal was to facilitate industry understanding of applicable FDA rules under the Food Safety Modernization Act, including those related to spent grains used in animal foods, and to increase FDA’s understanding of how distilleries and breweries operate.
This photo is free of all copyright restrictions and available for use and redistribution without permission. Credit to the U.S. Food and Drug Administration is appreciated but not required. For more privacy and use information visit: www.flickr.com/people/fdaphotos/
FDA photos by Jennifer Erickson and Lillian Hsu
After our very-first batch of home brewed beer, we were left with a grain bag full of caramel and chocolate malted barley. We don't compost and I couldn't bring myself to throw the grain out, so I got to Googling and found quite a few recipes that call for spent grain.
I decided on draftmag.com's compost cookie recipe. Texturally, these cookies verge on granola bars; they're so hearty! Whole wheat flour, crushed pretzels, spent grain, chocolate chips and peanut butter chips all work together to make a sweet and salty cookie.
We have so much grain that I made 8 dozen cookies, froze grain for another 8 dozen, and I'll be making 2 loaves of Asiago Garlic bread tomorrow morning! Dan's co-workers and our beer trivia pals are in for a carb-y week!
My wife had this sandwich at a local restaurant then decided I need to make it at home. The loaf used was made with spent grain from my recent homebrew. Have to say, this was a very delicious sandwich if I do say so myself.
Now that we're up to our third home brew, I've been finding more useful things to do with our spent grain . For those of you who haven't brewed, spent grain is the leftover malted barley that has been heated in water and a cheesecloth bag to extract the grain's fermentable sugars. Last time we brewed, I made compost cookies and bread; this time I'm working on a homemade granola. It's baking in the oven as we speak!
For the granola, I used: spent grain, oatmeal, sliced almonds, coconut flour and flax seeds. I tossed this mixture in some honey, agave nectar, organic maple syrup, brown sugar, salt and olive oil. When the granola is done baking, I'll add some dried blueberries and shredded coconut. Photos of the finished product will likely come tomorrow when I enjoy a bowl of granola for breakfast!
Adam Watson (center), managing member and brewer at Against the Grain Brewery in Louisville, gives the visitors a tour of his facility.
A team of FDA, Kentucky and Distilled Spirits Council representatives, led by Dr. Stephen Ostroff, FDA’s former deputy commissioner for foods and veterinary medicine, toured distilleries and a craft brewery over Jan. 11 and 12, 2017. The goal was to facilitate industry understanding of applicable FDA rules under the Food Safety Modernization Act, including those related to spent grains used in animal foods, and to increase FDA’s understanding of how distilleries and breweries operate.
This photo is free of all copyright restrictions and available for use and redistribution without permission. Credit to the U.S. Food and Drug Administration is appreciated but not required. For more privacy and use information visit: www.flickr.com/people/fdaphotos/
FDA photos by Jennifer Erickson and Lillian Hsu
FDA’s Dr. Stephen Ostroff at the Woodford Reserve Distillery in
Versailles, KY.
A team of FDA, Kentucky and Distilled Spirits Council representatives, led by Dr. Stephen Ostroff, FDA’s former deputy commissioner for foods and veterinary medicine, toured distilleries and a craft brewery over Jan. 11 and 12, 2017. The goal was to facilitate industry understanding of applicable FDA rules under the Food Safety Modernization Act, including those related to spent grains used in animal foods, and to increase FDA’s understanding of how distilleries and breweries operate.
This photo is free of all copyright restrictions and available for use and redistribution without permission. Credit to the U.S. Food and Drug Administration is appreciated but not required. For more privacy and use information visit: www.flickr.com/people/fdaphotos/
FDA photos by Jennifer Erickson and Lillian Hsu
After our very-first batch of home brewed beer, we were left with a grain bag full of caramel and chocolate malted barley. We don't compost and I couldn't bring myself to throw the grain out, so I got to Googling and found quite a few recipes that call for spent grain.
In addition to making compost cookies, I tried my hand at some Asiago Garlic Herb Bread. The recipe calls for buttermilk, whole wheat flour, spent grain, asiago cheese, garlic and Italian herbs. I added rosemary and flax for some additional texture.
FDA’s Dr. Stephen Ostroff (right) with Master Distiller Jimmy Russell at the Wild Turkey distillery in Lawrenceburg, KY.
A team of FDA, Kentucky and Distilled Spirits Council representatives, led by Dr. Stephen Ostroff, FDA’s former deputy commissioner for foods and veterinary medicine, toured distilleries and a craft brewery over Jan. 11 and 12, 2017. The goal was to facilitate industry understanding of applicable FDA rules under the Food Safety Modernization Act, including those related to spent grains used in animal foods, and to increase FDA’s understanding of how distilleries and breweries operate.
This photo is free of all copyright restrictions and available for use and redistribution without permission. Credit to the U.S. Food and Drug Administration is appreciated but not required. For more privacy and use information visit: www.flickr.com/people/fdaphotos/
FDA photos by Jennifer Erickson and Lillian Hsu
Made these from the leftover grains from my hubby's last brew and they were seriously the best waffles I've ever had!
Spent grain, is the left over milled malted barley which has had the starches converted to malt sugars and rinsed away. This spent grain still has nutritional value for live stock, and this is going to the local pig farmer.
The massive amount of grain from the mash being dug out. The mash tun was at near capacity for this brew. In this small brewery the spent grain is dug out manually.
A good mortar and pestle and a young man with lots of energy and soon (oh, in 30 -45 minutes) and we'll have some nice spent grain flour. This grain was fro a dry stout so it's a nice mix of Maris Otter, Chocolate Malt, flaked barley and rosted barley. I didn't get the efficiency I wanted out of the wort so there is still a bit of sugars in the grain (a nice light molassas flavor) that will be interesting to see how it works in the bread.
Now, where did Johann get off to?
My husband had an idea while at his weekly brewing "lessons". This week he came home with some leftover mash (spent grains) from the brewing process. Usually, these are picked up by farmers and fed to pigs. But he wanted to make food otu of them. So I spent most of the day baking. Two different batches of these Oatmeal Raisin Bars, some beer bread (that didn't work out well), and some big chewy beer pretzels. This experimenting with mash will probably become a weekly Saturday event at our house.
I made this using homebrew ingredients. Sparge water was used as the hydration, spent grain was dried and milled to flour, then another addition of spent grain added. it was leavened with a sourdough starter. Went for a very dark loaf although i think the toasted grains being dried in the oven may have made it too "toasty" flavored.
Another loaf using spent grain from my home brew. This has a really delicious flavor. I think the complexity of the grains really imparts a really well developed flavor. Baked this in a Dutch oven also.
This is what you get after the first step of homebrewing! It is not mine (I don't like beer and we don't have a setup), but a kind friend was wonderful enough to share a couple of her 12 lbs of grain!
My wife made some bagels with the spent grains from my belgian strong golden homebrew batch. I think these are her best yet.
Western Star day cab, operated by Keeter Transportation, with a trailer load of spent grain from Upslope Brewing Company. Spent grain is often used as cattle feed.