Turning Spent Grain into Gourmet Mushrooms
Brewing Sustainability
Each beer brewed leaves behind nutrient-rich spent grain, which we repurpose into substrate for gourmet mushrooms. This byproduct of our brewing not only helps reduce waste, but also allows us to cultivate fresh, organic mushrooms.
It’s a natural extension of our brewing process and a testament to making the most from what we create.
Sustainability with Mushroom Cultivation
Grain to Gourmet
Nutrient-rich spent grains are combined with hard-wood pellets to create a substrate, then inoculated with mushroom mycelium to grow varieties like Pink Oyster, Chestnut and Wine Cap mushrooms. This innovative use of spent grain not only reduces waste but also provides a sustainable source of fresh, gourmet mushrooms.
