TAIPEI (TVBS News) — The concept of sustainability is making its way into breweries, with an increasing number of people are reusing waste produced during brewing to reduce resource wastage.
Craft beer production typically involves four main ingredients: water, malt, hops, and yeast. When malt and water are mixed and saccharified into the wort, the malt is transformed into spent grain. Although most sugar is absorbed, a significant amount of fiber and protein remains.
If not utilized, it is treated as industrial waste. Hung Yu-pu, deputy manager of a chain brewpub, said their annual spent grain production exceeds nearly 500 tons. "These spent grains are completely unpolluted and treating them as waste is a significant waste," she said.
Chan Yu-hui, the brewery manager, noted that their brewery is in northern Taiwan, while most processing plants are in the central and southern parts. "The transportation and preservation of spent grain require special planning," she explained. "Reusing resources is more complicated than producing new ones. Still, for our only Earth, the environmental protection and the sustainability of our industry are essential," Chan added.
Some restaurants in Taiwan have started using bread made from spent grain. Tsai Hsu-wei, deputy manager of another chain brewpub, mentioned spent grain retains the original aroma of malt grains and enhances the bread's texture.
Breweries produce up to 500 tons of spent grain annually, and industry players are keen to reuse it. Its applications extend beyond bread to decoration, building materials, and dinner plates. However, these uses currently account for less than one percent, and the challenges to overcome include cold chain transportation and manufacturing methods.
As more businesses embrace the idea of transforming waste into a valuable resource, Taiwan can move towards a more sustainable future.
