There is nothing more DIY than brewing your own beer from grain, but all of that great brew comes with a hell of a lot of spent grain gone to waste. So what to do with it all? Don't throw it away, make bread!
That's exactly what Matt Weintraub and Zhi Long Yang from B.R.E.W. FIU
are doing, with a little help from chef Roger Probst from the Chaplin School of Hospitality and Tourism Management.