This week is about all grain beer brewing, and the kitchen creations by our station chef from the by-products of spent malt barley.

It’s all about the process

All in all, it’s a five-hour process from start to finish to gain a 20 litre of ‘wort’ (the liquid containing the sugars that fuel fermentation by the brewing yeast to make alcohol).

The all grain beer is fermented over a six day period, before being kegged as a healthier and pleasing beverage.

The sparge malted barley (a by-product left over from the mashing process) can then be utilised in various products such as sour dough breads, biscuits and cakes.

Rocket (Rodney), Chef

Putting the whole grain through a small hand milling machine.
Pouring water over the grain that is in a fine woven cloth within a big stainless steel pot.
Tray full of the spent malt barley and a large stainless steel pot of the wort.
Loaf of sourdough bread on the baking tray straight out of the oven.
Fruit loaf cut in half on the airing rack.
Rodney having a glass of the finished product, a nice dark ale.

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