One Brewer’s Spent Grain is Another’s Pizza Dough
Beer and pizza are made for each other, but now, it's not just for the reason you'd think.
DC Brau and Pizzeria Paradiso are teaming up to create a pizza dough made with spent grain, a byproduct of the brewing process that normally goes to waste or is sold for livestock feed. Beginning the day after Thanksgiving, DC Brau will deliver its spent grain to the pizzeria daily. From then until Christmas, diners at all three Pizzeria Paradiso locations will be able to order a spent grain pizza dough with any pizza for an extra $2. One hundred percent of that upcharge will go to Bread for the City, a local social services nonprofit.
What does it taste like? Well, the grain will be mixed into Pizzeria Paradiso's whole wheat dough with a touch of honey, giving it a hint of sweetness. It also has a multigrain texture and rustic look, says executive bar manager Greg Jasgur. DC Brau previously teamed up with Spike Mendelsohn of We The Pizza to create a similar spent grain pizza for a brief period earlier this year.
In addition to the pizza dough, Pizzeria Paradiso will also use the spent grain delivered next Wednesday to make about 100 loaves of freshly baked bread for Bread for the City. The restaurant and brewery did the same thing last year (see photo above). "Most of the time anything they get donated, especially bread, is starting to get stale," says DC Brau co-founder Brandon Skall.
To top it off, Pizzeria Paradiso will have a can drive every Thursday in the first three weeks of December for which 0you bring in a can of food for Martha's Table, and the restaurant will give you a can of beer in exchange. The promotion will rotate between the pizzeria's locations: Dec. 6 in Dupont, Dec. 13 in Old Town Alexandria, and Dec. 20 in Georgetown.
Photo courtesy Brandon Skall