Homemade Brewers Crackers with Spent Grain

Russian River Mash Tun with Spent GrainThese crackers use spent grain or brewery waste to add texture, flavor and fiber to your next cheese/charcuterie platter, or perfect as a canape!  As a base recipe this can be modified depending on what style of spent grain and wort/beer is used to build this recipe.  Then what you put on top is up to you!

 

This recipe makes 4 large crackers, that can be broken up into small or larger size crackers.

Brewer's Crackers
Homemade Brewers Crackers
Votes: 10
Rating: 3.8
You:
Rate this recipe!
Print Recipe
These crackers use brewery waste or spent grain to add texture, flavor and fiber to your next cheese or charcuterie platter, or perfect as a canape!
Servings
12 guests
Servings
12 guests
Brewer's Crackers
Homemade Brewers Crackers
Votes: 10
Rating: 3.8
You:
Rate this recipe!
Print Recipe
These crackers use brewery waste or spent grain to add texture, flavor and fiber to your next cheese or charcuterie platter, or perfect as a canape!
Servings
12 guests
Servings
12 guests
Ingredients
Spent Grain Cracker Ingredients:
Caraway Cracker Topping/Flavoring Ingredients:
Lemon Cracked Pepper Topping/Flavoring Ingredients:
Za'atar Flavored Ingredients:
Wit Flavored Ingredients:
Servings: guests
Units:
Instructions
  • Preheat oven to 350°F/177°C.
  • In the bowl of a standing mixer or bowl, add the flour, spent grains from a batch of beer, wort or beer (see Cooking Beer Suggestions below) and salt.
    Spent Grain Cracker Dough
  • Mix until dough comes together and firm, not to dry. If the dough is to wet, add more flour (¼ cup at a time) or too dry (add a tablespoon of wort or beer).
    Spent Grain Cracker
  • Roll into a ball and wrap the bowl with a damp towel or plastic wrap and let sit for 30 minutes.
    Spent Grain Cracker Dough
  • Unwrap the bowl and remove the cracker dough to a cutting board. Sprinkle some extra flour onto the cutting board and some onto a rolling pin. Cut the dough into 4 equal portions. Working with one portion at a time (3), roll out to a thin sheet, approximately ⅛ to & 1/16th of an inch thick. Wipe off any residual flour and place onto a half sheet pan/cookie sheet with either a piece of parchment paper or a silicone baking sheet.
  • Optional: If you wish to add texture and flavor to this base recipe, you can use a pastry rub to apply a very thin coat of olive oil to the top of the rolled out dough. Then spread evenly either caraway seeds, lemon zest & cracked peppercorns, za'atar & orange zest, or coriander & orange zest to the top of the dough. The recipe yields 4 large crackers and you can make one of each. Or experiment and make your own flavoring combination.
  • To bake, add the half sheet pan in the center of your preheated oven. Bake for approximately 15 - 20 minutes, or until the dough is light brown. Remove from the oven and let rest. Repeat with remaining dough.
Recipe Notes

Cooking Beer Suggestions:

Ideally, when making this recipe you save a cup of wort from the mash, so the spent grains being used are re-hydrated with the same flavor.  While not critical and it will give you different flavor options and combinations  if you use beer instead of wort.  You can also use beer that came from the spent grains, to add a twist this way as well.

If you don't have any wort, you can use a pale ale, IPA or a brown ale for this recipe.  But the flavor opportunities are endless, just as are the topping and serving of this cracker with many different items.

 

Suggested Uses:

This recipe can be used with: Tripel Cured Salmon Caviar

Tripel Cured Salmon Roe

Sean Paxton

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