We partner with Chester County farmers to recycle, reuse, and repurpose every pound of grain we use in our beer. This spent grain feeds local dairy cows, who produce the milk you drink locally - but don't worry, these cows aren't getting drunk on our grain. They eat our 'spent grain' long before alcohol is introduced.

In the brewing process, we extract a wide range of sugars from grain, sugars that are transferred to the brew kettle in liquid form, called "brewer's wort". In the kettle, we add bittering and flavoring hops. What's left behind in the mash tun is a whole lotta 'spent grain', essentially the solid matter of our grain bill. We've extracted all the sugar we need for the yeast to munch on, so what's left behind is actually nutritionally balanced: high in protein and fiber, yet low in simple sugars. We've extracted most of the simple sugars for our yeast to munch on later on in the brewing process, specifically during fermentation.

We manually "grain out", pulling this solid grain into a large mobile bin, which you may have seen steaming outside of our brewhouse many days of the week. This grain is still hot from our mash extraction process, and every batch of beer we brew means close to 1,000 pounds of grain for hungry cows. So next time your're driving through Pocopson, or Chester Springs, say hi to some of our well-fed friends roaming around local dairy farms! They may have Tickle Parts grain in their bellies.