Wet brewers grains (WBG), a byproduct of beer brewing, is a valuable, yet largely undervalued, ingredient suitable for dairy feeding. It offers a balanced mix of protein, fiber and energy that can support and even increase milk production and quality. Here, we will discuss briefly how WBG are produced, and their nutritional profile compared to other common feed ingredients.
WBG are the leftover solid grains after the mashing stage in beer brewing. During this process, grains, most likely barley, are soaked and heated to convert their starch into fermentable sugars, which are then extracted as liquid wort for fermentation. The solid grain residue, or WBG, retains a rich nutritional profile that makes it highly suitable for dairy cows, offering a unique combination of protein, fiber and energy to support lactation. Although a part of brewers grains are dried, the majority are fed as is, most often in dairy operations located close enough to a brewing facility to justify transportation costs.
