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Eat Your Beer: Why A San Francisco Startup Is Making Granola Bars From Spent Brewing Grains

Dan Kurzrock was a freshman at UCLA when he started brewing beer in his frat-house kitchen. The process posed a moral dilemma for the 19-year old that had nothing to do with being under the legal drinking age.

To his dismay, Kurzrock, an economics major with a keen interest in sustainability, was generating 15-20 pounds of grain waste each time he made a batch of beer.

"I was just blown away to see how much raw material we used to make five gallons of beer," recalls the now 26-year-old entrepreneur. "I had this moment of ‘there has got to be a better way to do this.’ I literally felt like I was dumping out these tubs of oatmeal."

Robin D. Schatz

Full Story: http://www.forbes.com/sites/robindschatz/2016/02/23/how-an-sf-startup-lets-you-eat-beer-by-making-granola-bars-with-spent-brewery-grains/#42a3ea405b64

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