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