FROM SPENT BARLEY GRAINS TO BEVERAGES
THE BARLEY BREWING STORY
The beer brewing fermentation process removes most of the soluble carbohydrates, as well as some soluble protein fractions, in barley.
Craft beer brewers in particular like barley because the sugars in the starch are easily converted to alcohol in the fermentation process. The residual side-stream protein still has unique features as these components can be naturally captured and modified for upstream protein and fibre solutions for many foods and plant meat applications.