We sometimes get the left over spent barley from making beer at a local brew pub. The smell is lovely, like barley soup – something I love. The consistency is more like oat meal, perhaps a bit drier and not as sticky.
The spent barley is high in fiber, minerals and protein. The process of making beer involves steeping the barley to capture the sugars which are then fermented by the yeast. The spent barley is left over from this process.
Rather than throwing it out as used to be done the pub gives it to us which saves them a lot of money on hauling. It gives our pigs, chickens, ducks and geese a bit of extra protein when available adding to what they get from pasture/hay and dairy.
This is one of the things we are generally able to pick it up on our back-haul which saves on driving by carefully scheduling our delivery route. We deliver meat to the restaurant and pickup their the spent barley from their brewing beer. That way we’re always running loaded.
Six months later we’re back at the brewery with the pork that was grown using that barley, our pastures, winter hay and the dairy we get from a local cheese maker. It’s a cycle that keeps the good food stuffs from going down the chaos slope. Waste not, want not.
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