Baking with Spent Grain

Saturday, October 20, 2018, 11am-1:30pm, Instructor: Hutch Kugeman

Those malted grains that give beer distinct flavors still have a lot of life in them once the brewing is done! In this class, students will explore the flavors of “spent grains” -- the malted grains that remain after brewing -- by sampling an array of beer styles, then turning those grains into baked goods for hearty, nutritious treats. Together, we will:

- Go through a proper beer tasting with 4-5 beer styles

- Sample some baked goods (breads and cookies) made from spent grains

- Make spent grain pretzels with classic German mustard

Allergy and Dietary Warning:This class uses products with alcohol, gluten dairy and egg.

About Hutch: Hutch Kugeman is the brewer for Brooklyn Brewery’s teaching facility at the Culinary Institute of America. He has been a brewer since 2002, working at award-winning facilities from Portland, Oregon to Lake Placid. His beers have been granted top-honors from the Great American Beer Festival, World Beer Cup, TAP NY and North American Beer Awards. He is a graduate of the University of Virginia and American Brewer’s Guild.




Saturday, October 20, 2018 11am-1:30pm Instructor: Hutch Kugeman

Additional Info

Additional Info

SKU 43461a


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