baloonon
2018-06-27 16:52:35 UTC
The NY Times has an article about New Yorkers turning spent grain into
flour:
https://nyti.ms/2Kj68iG
A couple of things struck me. One is that so many breweries in Brooklyn
just dump their grain. The local breweries I know hand theirs off to
farmers for compost, although I could imagine that traffic and parking for
picking it up in Brooklyn might be too crazy for farmers to bother with.
The other thing was that the wholesale price of the reclaimed flour is
$8/pound and the retail price is $16! It would be vastly cheaper to just
turn basic two row into flour, although it would be significantly sweeter.
The article quotes the partners as saying the price will drop if they ever
automate the process (they currently do everything by hand) but it's hard
for me to imagine the drying process will ever be highly economical, unless
maybe you were operating in a place like Phoenix.
flour:
https://nyti.ms/2Kj68iG
A couple of things struck me. One is that so many breweries in Brooklyn
just dump their grain. The local breweries I know hand theirs off to
farmers for compost, although I could imagine that traffic and parking for
picking it up in Brooklyn might be too crazy for farmers to bother with.
The other thing was that the wholesale price of the reclaimed flour is
$8/pound and the retail price is $16! It would be vastly cheaper to just
turn basic two row into flour, although it would be significantly sweeter.
The article quotes the partners as saying the price will drop if they ever
automate the process (they currently do everything by hand) but it's hard
for me to imagine the drying process will ever be highly economical, unless
maybe you were operating in a place like Phoenix.