Marley Rall opened The Brewmaster’s Bakery and Taproom to serve beer from Seattle-area breweries alongside baked goods she makes with their spent grain.
While green lawns go brown, farms go fallow, and everyone is asked to cut their water usage at every turn, beer drinkers are forced to consider whether their favorite drink is worth such a reservoir-sucking impact.
After public outcry from brewers and farmers, the Food and Drug Administration has promised to reword proposed regulations around using spent brewing grain as animal feed. The original proposal would have required brewers to dry, analyze and package the spent grain.
While many beer advocates would argue that nothing smells better than beer being brewed, hardly anyone would think of the byproduct—spent grain—as a base for a high-end perfume.
