Bakers and Brewers Find Common Ground with Spent Grains

If beer and bread are close cousins, then bakers and brewers are the aunts and uncles to both crafts. Both combine yeast and grains, get them to the right temperature, and work to make sure the end result is full of flavor and speaks of their talent and ethos. And when you’re baking with spent grains, the lines are blurred even more than usual.

As brewers work more closely with chefs and bakers—and all...