Wouldn’t it be great if all recipes began with “Pour a cold beer for yourself”?
Somerville Brewing Company’s directions for making bread out of its spent grain are littered with instructions to treat yourself to a cold one. Take a sip when the dough gets hard to stir. Drink two or three beers while the dough rises. Have another once you set the table.
“It’s going to be the easiest thing you do all day,” co-founder of the brewery Caitlin Jewell promises people as they pile into the space in Boynton Yards to make bread dough.
Somerville Brewing Company, also known as Slumbrew, has so much spent grain they don’t know what to do with it, according to Jewell. Spent grain is what’s left after the brewing process takes out and uses the sugar.
Slumbrew ends up with hundreds of pounds of spent grain, and Jewell says that per FDA requirements they often send the grain to farms for animal feed. But the spent grain is packed with fiber and protein, Jewell explains, and can be used to make nutritious and low-sugar breads.
The recurring class brings people who Slumbrew who might not regularly frequent a brewery, Jewell says. The group there on Tuesday evening marked 300 participants in the classes.
Participants work in groups of six to make loaves that they can let rise and bake when they get home. The $30 class ticket includes a free beer, bread and butter samplings, a bit of background information on Slumbrew and the beer making process, and extra spent grain to take home.
Check out details on next month’s class here.