Marc Atkinson / Jesse Rogala
Eat Beer ! That ’s the mass meeting cry of urban entrepreneurs Dan Kurzrock and Jordan Schwartz of San Francisco . The savvy yoke uses expend texture from the brewing process to make delicious , healthy foods . With their company , ReGrained , they are solving food for thought - waste problems in the urban craft - beer industry . Urban Farmchats with these innovational urbanites about how they ’re contributing to a more sustainable food system .
What is the current scene of craft breweries?
ReGrained : There has been a huge boom of slyness brewery in recent years , and with it have come large numbers of new urban craft brewery . There are over 25 breweries just within the city bound of San Francisco — that ’s more breweries than region ! While there ’s long been synergy between the beer maker and the farmer , the nature of the urban environs has return these kinds of relationships largely impractical . Most brewery in San Francisco pay the local compost mesh to haul the texture away with other organic waste product .
How does the brewing system work?
Winnie Wintermeyer / ReGrained
RG : Malted barleycorn , along with other grain of the brewer ’ pick , such as wheat , rye or oats , are surcharge in red-hot water releasing starch from the food grain and exchange the amylum into simple sugars . This sugary liquid , called wort , is drained from the strong now “ spent ” caryopsis . The wort is transport into a large kettle where it is boiled and hops and other ingredients are added . From here , our beer is cool and sent off to zymosis , where yeast is sum to basically eat the sugars and produce intoxicant .
leave behind are our spent grain . The term expend grain refers to the fact that the majority of the amylum / sugars have been extracted by the beer maker . What ’s left behind ? All the industrial plant protein and dietary fiber .
What inspired your business model?
RG : We are actuallyhomebrewersourselves . Back in college , we would produce a standard 5 - gallon homebrew lot of beer and be will with 15 to 20 dog pound of spend grain in a cooler . witting of our hobby — which we loved — and the wastefulness it created , we wanted to figure out something originative to do with it . One batch of “ Brewin ’ Bread ” after another , we realise we were on to something . We began to wonder , if we had this grain problem as small homebrewers living in a city , was there an chance to pose a solution to the burgeoning commercial industry ?
We were particularly inspired by the twofold - ended potential to create note value . Not only did we believe that we could we serve breweries save time and resource , but we could also then turn this “ waste material ” ( or imagination ! ) into healthy and delicious solid food .
Tell me about your products. How did you create these recipes?
Laura Miley / ReGrained
RG : With Dan ’s interest in beer , Jordan ’s knack for feel coupling and food , and some professional nutrition advice , we develop our recipe batch after batch in our home kitchen . We ’d dish out these to friends , get feedback , and prove again .
As of now , we have two flavors of Eat Beer parallel bars : the Honey Almond IPA and the Chocolate Coffee Stout . But we have a lot in store with many experimentation already afoot in the ReGrained mental test kitchen . First and first off , we have remade our two flagship recipes with newfound learnings and feedback incorporated from our first year operating commercially , and we ’re so excited about how scrumptious they are . One of the reasons that we’recrowdfundingright now is to convey these advance recipes to mart .
With ReGrained, you saw a problem and created a solution. How did you take your idea to the next level?
RG : We knew that we had a good estimation , but we want to be sure we were intentional about how we conk out about create a business . We exist to make win - profits for our customers , communities , partners and major planet . We commence small , testing formula with friends and developing relationships with local supplier , farmers and brewers . We ’ve grown steady and organically up to this spot , andour Barnraiser campaignis our first big get-up-and-go to accelerate growth .
What’s next for ReGrained?
RG : With some R&D in the record , we have our newfangled recipe ready to be scaled and launched . We ’re also evolve new 100 - percentage compostable publicity and automating our promotion process , which will enable us to drop more meter actually broil and scale our output . With this quick , we ’ll be able to grow beyond our current pocket-sized and local self - dispersion .
bad ikon : ReGrained will not be a granola bar companionship , but rather a company that presently piddle bars . The subtlety in this dispute is that you’re able to gestate all sort of delicious , healthy and sustainable product descend out of our bakeshop as we arise . We are inspired by the seemingly endless possibilities to apply this raw ingredient .
How do you see ReGrained fitting into the big picture?
RG : By creating a more generative waste - current result for our brewing collaborator , we will be able to put up to a more circular urban economy , while render delicious and inherently sustainable food for thought . As our cities grow , together we must estimate out how to do more with less . For example , grain from beer production should be a part of the food waste conversation that has ( finally ) achieved mainstream attention . city are not just an economy , they are also an environmental science . We ’re here to help this bionomics evolve . Our tagline may be “ Eat Beer , ” but our mantra is “ Brew Good . Bake Good . Do Good . ” As we care to say , our craft brewery admirer own the first part , we own the second , and together we can do the third for our bodies , communities and planet .
