Download a copy of the featured recipe from our July homebrew demonstration at the Eccentric Cafe.

Our next demo is scheduled for Aug. 15.


Recipe for chocolate chip pretzel cookies will help put spent grains to good use

Have some spent grain on your hands? Make some cookies - here’s how.

Recipe courtesy of Beth Campell-Raich.


  • 1 1/2 cups of all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup lightly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 cup spent grain
  • 1 cup roughly crushed pretzels
  • 1 cup chocolate chips
  • Optional ingredients: 1 cup of nuts, cranberries, or M&Ms


  1. Whisk together the flour, baking soda, baking powder and salt in a small bowl. Beat butter, brown sugar and granulated sugar in a large bowl until creamy. Add egg and vanilla; beat to combine. Add the dry ingredients and mix well until just combined. Stir in the spent grains, pretzels and chocolate chips until just incorporated. Chill the dough for 30 minutes.
  2. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or spray with cooking spray.
  3. Drop onto cookie sheets with rounded tablespoons. Bake until lightly brown - 14-16 minutes. Let stand on cookie sheets for 2 minutes then transfer to wire racks to cool.


  • Different types of grains will impose different flavors - have fun and experiment.
  • Try putting your grains through a food processor before adding them to the dough.

June homebrew recipe of the month: Partial Mash Rye IPA

This month’s featured recipe is also the same one we used for our homebrew demonstration on June 13 at the Eccentric Cafe in downtown Kalamazoo.

Download it here.

Cheers and happy brewing!