What’s Making Us Happy to Brew in NC, Part 1: Happy Cows
You may have heard: April is North Carolina Beer Month! In honor of NC Beer Month, and inspired by Pop Culture Happy Hour‘s segment, “what’s making us happy this week,” we’re doing a series here on the brewlog: “what’s making us happy to brew beer in North Carolina.”
For part one, we’re starting at the end of the brew day. Depending on the beer, each brew produces a tub or two of “spent grain:” crushed malt that’s been soaked in high-temp water to extract flavor, starches, and the sugars that make for good fermentation. “Spent” is kind of a misnomer, though, because the brewing process leaves behind a lot of good stuff: spent grain is particularly high in protein and fiber, not to mention particularly tasty to cows.
Regulator’s spent grain doesn’t go to waste: Kim and Chad Woods of Spring Crest Farm (just up the road in Hurdle Mills) take it off our hands and put it to good use. In addition to being wonderful people, they’re a part of Firsthand Foods‘ network of conscientious local livestock farmers. Our contribution is small, but we’re proud to support this humane, sustainable North Carolina food system in any way. (To read more about Kim and Chad, visit their page on Firsthand Foods’ site.)
That’s a lot to be happy about, but if you’re not convinced, take a look at this:
Photo thanks to Kim Woods.
Stay tuned for next week’s installment of “what’s making us happy to brew beer in North Carolina,” and don’t forget to drink a North Carolina beer in honor of #NCBeerMonth! To find Regulator on tap in Hillsborough, keep an eye on where to find us, or catch up with us on facebook or twitter.