The best way to make your mornings a little brighter? A mufffin, of course. We've eaten our way through our Spent Grain Lemon Poppyseed muffins and our Spent Grain Applesauce Muffins, so we had to tackle another classic muffin recipe to make with our spent grain flour.
Spent Grain Chef
Spent Grain Recipes from Brooklyn Brew Shop.
Spent Grain Chef - February 5, 2014
Spent Grain Chef - December 23, 2013
You've spent all year perfecting your brewing recipes with Brooklyn Brew Shop -- and, perhaps just as importantly, your spent grain flour recipe. We've been jazzed to see just how much our fellow beer lovers re-use the grains leftover from their brews to make all kinds of desserts and baked goods.
If you're still unsure of how to use your spent grain, don't fret -- it's not hard to dry it out and turn it into easy-to-use, delectable spent grain flour. To inspire all you pro spent grain bakers and newbies alike, our most popular recipes from the Spent Grain Chef from 2013:
Spent Grain Chef - December 11, 2013
We loved our Spent Grain Cinnamon Apple Scones so much that we thought we'd try again, but with a sweeter, chocolate-ier filling this time around. Packed with coarsely chopped bittersweet chocolate and the dried sweet fruit of your choice (cherries, currants, or cranberries), these scones are a perfect on the go breakfast or midday snack.
Spent Grain Chef - October 16, 2013
We love the fall because not only is it pumpkin beer season, it's also pumpkin recipe season. We figure mini desserts are slightly healthier for you since they are smaller portions, but they are also adorable. The latest recipe in our mini dessert category (which in the past has included Mini Spent Grain Carrot Cupcakes and Mini Derby(ish) Pies) is Mini Spent Grain Pumpkin Bundt Cakes.
This recipe makes 8 delicious mini bundt cakes.
Spent Grain Chef - September 25, 2013
Since our Spent Grain Brownies were such a success, we thought we'd give Spent Grain Blondies a try. Upon first glance, this recipe, which is packed full of chocolate and butterscotch chips, may appear sickeningly sweet - but we promise these Spent Grain Blondies are just sweet enough. The spent grain flour adds a fantastic nuttiness and hearty texture in addition to the chopped pecans (or walnuts).
Spent Grain Chef - September 11, 2013
We love apple season - it lets us know that Fall is on its way. And with Fall comes one of our favorite activities - apple picking. Made with spent grain flour, these scones are perfect for baking with the spoils from your trip upstate (or to the farmer's market). And as an added bonus, baking them makes your house smell amazing.
Spent Grain Chef - August 14, 2013
The only thing better than a hot dog is a hot dog on a stick, dipped in batter, and fried. And now that you can make your own delicious corn dogs whenever you'd like with this spent grain-based cheesy recipe, corn dogs aren't just for the state fair anymore. So grab a beer and some dogs and get to frying!
Spent Grain Chef - July 31, 2013
When we stumbled upon an adorable pan in the shape of mini corn on the cobs, we just had to have it. Little did we know that this pan was quite popular in the south for baking a fun variation of corn bread or corn muffins called corn sticks. Typically made with three parts cornmeal and one part flour, we've altered the ratios a bit for our favorite substitution, spent grain flour, making these corn sticks extra hearty and delicious.
With the combination of hot weather, beautiful green parks, and plenty of outdoor activities, family picnics and romantic outdoor lunches are a natural result. Beer is also a very big part of summer, from festivals to open beer gardens, to sitting outside on the porch (or balcony, roof, or deck) enjoying a cold one.
Inevitably, the two should come together, and what is more natural than choosing some great picnic foods made from that refreshing libation? Whether basting some pork or enjoying some scrumptious spent grain crackers, putting these two great summer traditions together is bound to be delicious.
Spent Grain Chef - May 22, 2013
Cupcakes are great, but mini cupcakes are even better (you get so many more of them!) Made with equal parts regular and spent grain flour and freshly shredded carrots, these mini carrot cupcakes are delicious little treats. We topped ours traditionally with cream cheese frosting, but you can top with your favorite frosting. They also taste great on their own right out of the oven.
Spent Grain Chef - May 8, 2013
These peanut butter cookies pack a serious spent grain punch. With equal parts dried spent grain, spent grain flour and regular flour, these cookies are extra nutty. We also use chunky peanut butter rather than smooth, so the dried spent grain paired with the chunks of peanuts creates a pleasant crunch throughout otherwise melt-in-your-mouth peanut butter cookies.
Spent Grain Chef - May 1, 2013
These fresh and zesty lemon poppy seed muffins are like spring in a muffin tin. Made with one cup regular flour and one cup spent grain flour, these muffins have a great heartiness and a light lemony flavor. The addition of yogurt makes for a super soft muffin with a satisfying poppy seed and spent grain crunch. Perfect for an on the go breakfast or an anytime snack.
Spent Grain Chef - April 17, 2013This graham cracker crust is so incredibly easy to make and tastes absolutely delicious. Made with a healthy amount of butter, brown sugar, and spent grain, this crust is sweet and hearty at the same time. Once you make this crust, you'll be dreaming about all of the amazing pies you'll be able to create with it. We think it would be especially yummy with a cheesecake or key lime filling.
Spent Grain Chef - April 3, 2013
Popovers are a little bit like magic. The ingredients for the batter are as simple as can be (flour, egg, milk). You can scrape everything together and into the oven in under 5 minutes. But the delightfully crisp shell and impossibly-airy, still-steaming insides make you wonder if it's really this easy (and it is), why aren't these coming out of your oven everyday?
The key to really tall popovers is definitely a proper popover pan. A muffin pan will deliver shorter (but totally tasty) versions. We add just a touch of spent grain to ours for a light nuttiness. And while we normally think of them for brunch, this recipe has popovers vying to be our go-to dinner roll.
Spent Grain Chef - March 27, 2013So Erica wasn't a fantastic Girl Scout. In fact, she never made it out of Brownies (despite her best friend's mother being the troop leader). Perhaps if there was the promise of a beer-making-badge next to the the place-mat-making-badge she would have fared better.But that didn't stop her from continuing to enjoy the best thing the Girl Scouts have ever done, cookies. Our 100% spent grain flour version has an even crispier cookie-base than the original. And is doused in melt-in-your mouth mint chocolate. Make them and earn your badge in deliciousness.
Spent Grain Chef - March 6, 2013
Made with two ripe bananas and a healthy amount of Spent Grain Flour, our banana bread is hearty and delicious and couldn't be easier to make. The optional addition of pecans or walnuts makes for an extra nutty crunch or you could even throw a handful of chocolate chips into the batter for a bonus sweet treat.
Spent Grain Chef - February 20, 2013
We melt down two types of chocolate (with a fair amount of butter) to give these brownies a rich, nearly fudge-like consistency. Then amp up the nuttiness of the spent grain flour with a handful of chopped walnuts (but you brownie purists can certainly omit the nuts).
The resulting brownie is delightfully decadent: a nutty crisp top gives way to a rich, creamy (and oh-so chocolatey) center. Think of it as your new brew day reward.
Spent Grain Chef - February 6, 2013
Made with Spent Grain Flour and Dried Spent Grain, our version of focaccia is a bit heartier than the traditional version. After rising twice, the dough is coated with olive oil and placed on a layer of dried spent grain before baking for an added crunch.
This bread tastes great on its own or dipped in olive oil, but also makes for a fantastic sandwich stuffed with your favorite Italian meats and cheeses.
Spent Grain Chef - January 16, 2013
Crunchy and cheesy, these Spent Grain Parmesan Cheese Straws are a quick and easy to make treat perfect for any everyday snack. The dough is super simple to make in the food processor and doesn't need time to rise. After just under 15 minutes in the oven you will have an impressive appetizer to bring to your next dinner party or put out before the game.
Spent Grain Chef - January 2, 2013
Made with orange liqueur, sliced almonds and bittersweet chocolate, these cookies have a little something for everyone. Perfect for dipping in your coffee or eating on their own as a snack, we make our Biscotti with Spent Grain Flour, giving them just the right amount of extra crunch.
After you've made your beer, you are left with a pile of spent grain that still has a great deal of nutritional value. Breweries will often donate their grain as animal feed, but since we live in the city and not on a farm, we found delicious ways to turn spent grain into people food!
Spent Grain Chef - November 28, 2012
A fluffy biscuit still steaming from the oven is pretty high on our list of irresistible foods - especially when loaded with cheese or jalapenos or scallions. That's why when we went to create a spent grain version we opted instead of using it as a flour (which would weigh it down) to use it whole as a mix-in. The resulting biscuits are still light and fluffy with the scattered spent grain and cheddar adding just the right amount of chew.
Try splitting these biscuits and stuffing them with scrambled eggs and breakfast sausage.
Spent Grain Chef - October 17, 2012
Never has a food been named so perfectly as the hand pie--it really is an entire small pie that fits right in your hand. Typical fillings range from the savory (caramelized onion and goat cheese) to the sweet (blackberry)--we fall somewhere in the middle stuffing our hand pies with apples, raisins, walnuts, and coconut, all wrapped in a hearty spent grain dough. These delightful easy-to-travel pastries are fantastic grab-on-the-go breakfast treats.
Spent Grain Chef - October 10, 2012
Originating in France, these bite-sized butter cakes are known for their lovely scalloped edges, making for both a beautiful and delicious treat. The scallops also give these super moist, subtly sweet cakes just the right amount of soft crunch when you bite into them.
We make our Madeleines with spent grain flour, which gives them a great hearty flavor while keeping the sweetness in check. Madeleines can be dipped in chocolate or dusted with sugar for added sweetness, but we found them to be perfectly delicious right out of the oven (after they'd cooled down just a bit).
Spent Grain Chef - October 3, 2012
When people say something is, "easy as pie" - we tend to believe they mean the eating of and not the making. Pie crusts have a way of causing little spikes of anxiety: lattices (spike), braids (spike), fluted pastry wheel (triple spike). And while we may still dream of one day adorning our apple pies with perfectly placed overlapping leaf cutouts - for now we are going to focus more on the flavor and leave the decorating to those food-styling professionals.
The key to this nutty crust is the addition of spent grain flour, a quick pulse in the food processor and keeping your butter and water ice cold. Other than that just roll it out, prick the bottom, use a fork to crimp the edges and fill with whatever is in season.
Spent Grain Chef - September 5, 2012
As soon as we saw the perfectly ripe peaches from our latest CSA pick up, we knew they were fated to become a spent grain peach cobbler. Adding equal parts dried spent grain and flour gives the cobbler a fantastic crunch and a pinch of pepper in the crust adds a little kick to the flavor. Perfect dessert for a dinner party or that last BBQ of the season, this cobbler tastes great fresh out of the oven or cooled and topped with a scoop or two of ice cream.
Spent Grain Chef - August 29, 2012
Summer isn't complete without a bowl of clam chowder. And no bowl of clam chowder is complete without oyster crackers. Salty and delicious, these crackers are the perfect topping to your favorite chowder, whether it be clam, lobster, corn, or any other soup. These crunchy little treats are a very addicting snack in their own right and couldn't be easier to make. All you need are five basic ingredients you will likely already have in your kitchen and a handful of dried spent grain left over from your last brew day.
Spent Grain Chef - August 22, 2012
You may have realized by now that we really like spent grain. Brewing everyday means we're always thinking of new things to do with our favorite leftover (see: Spent Grain Chef). Whether you're making waffles, cheddar crackers, pretzel rolls, or handmade pasta, spent grain flour can add a complex warmth and nuttiness to some of your tried and true dishes. Here's how to make it.
Spent Grain Chef - July 18, 2012
There are certain foods that tend to always be good, but never great. Falafel was one of those foods for us. We enjoyed it. It was cheap and fast and always satisfying but never all that memorable - until we had The King of Falafel - Mo's kleiner Imbiss (Graefestr. 9) in Berlin. Which four years later stands out when meals far more expensive and pedigreed have been forgotten.
Don't get us wrong. This is not that falafel. But with just a few ingredients and a fair amount of spent grain we have a delicious, fully satisfying, quick and healthy baked falafel to stuff into pitas for our post-brewing meal.
Spent Grain Chef - July 2, 2012
Beer and pretzels have a long history. It's thought they both came to America on the Mayflower, and they've never been far apart since. Find yourself in any beer festival, and you'll notice pretzel necklaces to be the designer accessory of choice. While we certainly enjoy the crunch of a hard pretzel with our pints, we favor sampling these soft pretzel rolls made with spent grain and boiled in beer with our brews. Slather with spicy mustard or make a killer booze-inspired sandwich.
Spent Grain Chef - June 6, 2012
Comforting and wholesome, chewy and nutty, these cookies are the perfect treat to toss into your picnic basket or brown bag lunch. The combination of warm spices, flaky coconut, and crunchy pecans makes for a nostalgic treat that could function as a breakfast, a dessert, or sweet little snack.
This makes a great baking project for the day after brewing, since it uses a fair amount of wet spent grain. In fact, if you only have wet spent grain available, you can substitute some regular flour for the spent grain flour. For an afternoon pick-me-up, try a couple of these with a glass of our Coffee & Donut Stout.
Spent Grain Chef - May 23, 2012
Crispy and salty on the outside and juicy on the inside, fried chicken is one of those irresistible staples of southern cooking that often eludes the everyday cook. Let's face it - a huge pot of sizzling oil can be a little intimidating. In this recipe, we forgo the unnerving quantities of oil in favor of a simple oven-frying method, letting the spent grain do the work in creating a crispy crust. This chicken would be great for a summer picnic or even for a brunch, served alongside a pile of our Spent Grain Waffles.
Spent Grain Chef - May 9, 2012
With its rustic sweetness and slightly coarse texture, spent grain has a lot to offer to waffles. In this recipe, spent grain flour teams up with cake flour for a light, airy waffle with all the wonderful nuttiness of whole grain. The outsides are golden brown and slightly crisp, and the insides are soft, moist, and pillowy, thanks to the egg whites that are folded into the batter. Dusted with confectioner's sugar, sprinkled with fresh berries, or drizzled with maple syrup, these will be the star of your brunch table from now on.
Spent Grain Chef - March 22, 2012
For us when it comes to snacks, the only thing as good as cheese and crackers is cheese IN crackers! Because they never need the aid of a topping or creamy spread (although that has never stopped us from topping them as well), savory crackers make for great appetizers and to-go snacks.
The spent grain in these crackers lends a very pleasant nuttiness to compliment the sharp cheddar cheese, creating what can only be described as the love child of a Goldfish and a Cheez-It. Need we say more?
Spent Grain Chef - March 7, 2012
We got into making beer because we liked making things from scratch. A pasta machine was an early present from Stephen to Erica and we were amazed that with a few ingredients we already had on hand and a little time we could make the most delicious pasta ever.
When we realized that same logic could be applied to making beer we were hooked and our pasta maker found it's way to the bottom shelf.
The idea of incorporating spent grain into the flour had us dusting off the pasta maker and creating delightfully nutty noodles. Which (of course) tastes all the better washed down with a glass of beer.
Spent Grain Chef - October 19, 2011
When we were creating our S'more Beer recipe we spent a lot of time trying to figure out what exactly graham flour was - most homemade S'more recipes just called for white flour but graham was actually a mix of white and coarsely ground wheat bran and germ. The coarsely ground part caught our attention and we thought spent grain graham crackers were something we should play around with.
These graham crackers have a fantastic nutty flavor from the barley and almond milk and an almost molasses sweetness from the dark brown sugar. Now we just need to brew up some S'more Beer (and perhaps bake up these beer marshmallows) and find ourselves a campfire.Read More...
Spent Grain Chef - September 14, 2011
If you jumped at the chance to spice up your beer with our Jalapeno Saison- chances are you are going to be a fan of our spent grain tortillas.
Light, crisp, and pliable enough to wrap the most hefty of fillings (we're fans of Chocolate Maple Porter Braised Pork and Vegetarian Beer Chili) these tortillas work equally well topped, stuffed, or eaten straight from the pan. And of course are even better with a beer.
Spent Grain Chef - July 27, 2011
In the heat of summer, ice cream cones, ice pops, and sno-cones are must-haves for survival. But every once in awhile it's also nice to have a grown-up creamy and cool confection that demands the use of a fork.
Meet our sweet and spicy cheesecake made with fresh ginger and ginger infused beer. Plus, it's double the brewing fun by also packing spent grain (our favorite) into the crust. What more could we ask for? Maybe seconds.
Spent Grain Chef - June 29, 2011
Did you know that July is National Blueberry Month? What better way to celebrate than with a delicious and crunchy blueberry cobbler - packed with fresh berries and spent grain from brewing!
Our cobbler has a healthy dose of lemon juice to give it a sweet and sour kick, and a touch of yogurt keeps it tangy and moist. Perfect for serving a crowd at the end of a summer BBQ, or enjoyed alongside a cold brew - we're thinking a Hefeweizen or perhaps a Belgian Lambic or Gueuze.
Spent Grain Chef - June 15, 2011
Burgers are as much of a tradition in America as rock and roll, hot rods, and, well, burgers. And while some of us here at the Brew Shop swear by half-pound hunks of beef, bloody and topped with bacon, others prefer less guilt-inducing veggie alternatives.
So, with that in mind, our spent grain chef went to work creating this meatless masterpiece - a burger alternative that's sure to satisfy your cravings without clogging your arteries.
Spent Grain Chef - May 25, 2011
The Muffin Man may live on Drury Lane, but here in Brooklyn we've channeled his spirit and come up with these tempting treats crammed with spent grain and apple goodness.
Equally tasty with coffee in the morning, or a beer at night, these muffins are as versatile as they are delicious. It's like they say: "An apple muffin a day and you'll never go gray." Or something like that...
Spent Grain Chef - May 11, 2011
Ever drink a beer in the morning? Yes? No? That one time at homecoming in college? Well not to worry, with our spent grain scones you can mix breakfast and beer without the guilt.
Packed with cheddar cheese and barley from the latest beer you brewed, these morning treats are a delicious take on the old English standby. For a spicy kick add 1 chopped and seeded jalapeno.
Spent Grain Chef - April 27, 2011
What is the best food combination ever? If you answered chocolate and peanut butter (and we suspect you might have) you'll love these spent grain dessert bars created by our ever inventive kitchen research staff.
The perfect marriage of crunchy and gooey layers, these bars are what would happen if a tray of granola and a slab of fudge eloped and went honeymooning at a brewery. Give 'em a try, and we bet you'll fall in love too.
Spent Grain Chef - April 6, 2011
Rugelach, a staple in any New York bakery originally hail from Eastern Europe and translate to "little twists" in Yiddish, but whether you're a bubbeh (grandmother) or a boychik (young boy), they are the perfect cure for the common sweet tooth.
We make them our own by adding some spent grain along with dried cranberries, walnuts, and pecans, nestled within a pastry crust that's both chewy and flaky. And although tempting, don't eat too much or you'll get a boykhvehtig (stomachache).
Spent Grain Chef - March 23, 2011
Is there anything better than enjoying a hot slice of pizza in one hand and a cold glass of beer in the other? What if both were homemade? Even better. And what if the crispy pizza crust was made with spent grain from that beer you're holding?
Here's a recipe for doing just that, so next time you taste one of your prized brews, imagine how nice it would be to eat some equally prized homemade pizza.
Recipe makes a thin crust perfect for a 18X13 inch half-size sheet pan.
Spent Grain Chef - March 8, 2011
With St. Patty's Day right around the corner there is no better use for your Black & Tan spent grains than turning them into a noble loaf of Irish Soda Bread.
Moist, dense, with a light lactic tang and studded with raisins this bread is the perfect companion for soaking up the alcohol from your St. Patty's Day indulgences.
And if you need a little help practicing your pour check out our Black & Tan Video.
Spent Grain Chef - March 1, 2011
On pasta, in a sandwich, slathered in sauce, or by themselves as a late night snack from the fridge, turkey meatballs are some of the most versatile and flavorful ways to satisfy your craving for a healthy, and protein-packed meal.
Leftover grain from brewing helps make these meatballs the perfect hearty pairing for a tall glass of beer no matter how you enjoy them.
Spent Grain Chef - February 22, 2011
If you've brewed recently, you may have wondered if there was more you could do with your leftover grain than simply tossing it on the compost pile.
One of our favorite things to do with spent grain is to make Barley Snack Bars. They're sweet, chewy, and absolutely perfect for throwing in your bag on those days you know are going to go a little longer than you'd like.
Spent Grain Chef - February 21, 2011
Grain is a natural byproduct of brewing. After being used, it's called "spent grain," and breweries tend to cart it to local farms for feed, but unless you raise chickens or share a yard with Old MacDonald, you'll have some left over next time you brew.
Here's an easy way to prepare your soggy spent grain for use in all sorts of baked goods, savory dishes, and fun treats for you and your friends.