With high content of fiber, protein, and minerals, brewer's spent grain (BSG) flour improves the nutritional value of food.
Nutritional Value Comparison
These values are based on one serving of 28g.
The primary ingredient in beer making is malted barley. It contributes the carbohydrates and sugars necessary for fermenting. Also, it provides the flavors and aromas unique to ales, porters, laggers, stouts and malts.
Hot water is added to the grains converting into a mash. Sugar is released from the grains. It sits for some time and later this sugary water is extracted. With further processing, this will become beer. What remains (the mash) is now spent grain.
Each batch of spent grain has its own unique flavor and it has a high content of fiber and protein. RISE upcycles this “spent” grain from microbreweries into an organic, sustainable, high-protein, low-carb and low-cholesterol flour.
People Our Flour
Chefs, bakers & children too.
“The unique flavor profile from the RISE Porter Flour surprised me giving an extra hint of chocolate and coffee.”
Chef Marta Antonelli
Children love our brownies made with spent grain flour
“I tried to work with spent grain before but couldn't get the consistency I wanted. I am glad that you have the ready-to-use flour.”
Peter – The Baker