Water, hops, yeast, and barley: essential elements of beer. We talk nearly nonstop about hops here in the Pacific Northwest, and for good reason. The Yakima Valley growing region supplies 77% of America’s hops and exports two-thirds of their total product globally. But we tend to forget that the Northwest is also a fruitful agricultural center for barley. Washington state ranks fourth in the nation for total production, and the WSU Barley Breeding Program is an ongoing testament to a strong focus on development. Notably, wheat has also been bred at WSU for over a hundred years. It’s evident we have a strong local commitment to growing quality cereal grains. While only 4% of the barley grown here is destined for the malt house, theWashington Grain Commissionestimates that most craft brewers use 3.4% more barley per pint than macro breweries. At 25 pounds (or more) dry malted grain needed per keg (that’s half a barrel; about 120 pints), this adds up quickly, especially for production craft breweries who might brew 20-90 barrels at a time, multiple times per week and/or day. After the mashing process, when all possible malt sugars are extracted and drained away, the hydrated malt is removed from the mash tun and disposed of in various ways. For obvious reasons, it can become extremely tedious and expensive to merely shovel this spent grain in the dumpster. Municipal waste retrieval has limits, even for large food and beverage production companies. And more importantly, spent grain still has value in other uses.