Brewing relies on grains, typically malted barley, which are first soaked in hot water. This step releases sugars that are crucial to the later production of alcohol. Once those sugars are released into the liquid, the grain is discarded.

That discarded grain is called brewers' spent grain. 

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Despite being a by-product, brewer's spent grain is not just waste; it's got great flavour and nutrition potential.

It contains no alcohol, because the grains are harvested before any fermentation, making it a versatile ingredient suitable for a variety of culinary applications. Rich in dietary fibre, protein, and essential nutrients, spent grain can enhance the nutritional profile of baked goods, snacks, and other food products, offering both taste and health benefits.