As the sun sets on a hot summer's night, Jim Sack gets into his pickup and heads for the bar. Though he'd love to sit down and enjoy fresh made beer from the local brewery, Sack is preoccupied with gathering the pub's waste product: spent grain.
He's got cows to feed.
"Whenever they call, I'm ready to come pick up," Sack says. "The grain is valuable feed for our cattle."
Sack is one of thousands of American farmers who partner with microbreweries to receive used brewer's grain for farming commodities. The partnership benefits farms and breweries alike by saving costs and providing valuable services for both sides. The resource sharing is especially important today for local dairy farmers who are suffering in a down-turned economy. With the upcoming expansion of Lawrence's Free State Brewing Company, local farmers hope to tap more valuable resources for years to come.
Jim and Nancy Sack, Baldwin, pick up spent grain from Free State Brewing Company, 636 Massachusetts St., two nights every week. The spent grain is a waste product of the brewing process and needs disposal after each brew. The Sacks pick up an average of 30,000 pounds per week to use as feed for their dairy farm.
The pickup is no easy feat.
"A barrel of brewer's grain weighs about 300 pounds," Jim Sack said. "We can get as many as 10 barrels in a single load. It adds up."
A livestock nutritionist analyzes and and rations the grain into the cattle's daily feed. The grain from Free State makes up between 20 and 25 percent of their cattle's daily feed. They have more than 60 dairy cows that eat twice a day.
The brewer's grain amounts to a large portion of the daily feed.
"Grain is the most expensive of the ingredients in the cattle feed," Nancy Sack said. "Obviously this is a major cost saver."
But farmers aren't the only benefactors. Brewers grain pickups save on transportation and disposal costs for breweries. Thousands of pounds of spent grain are produced after each brew. The grain must be removed from the brewery before the next batch is brewed.
Other local breweries also realize the economic appeal of the farmer-brewer agreement. 23rd Street Brewery, 3512 Clinton Pkwy, gives weekly spent grain to local farmers for free.
"We really have a win-win relationship with local farmers," said Matt Lllewellyn, owner of 23rd Street Brewery, 3512 Clinton Pkwy. "We have huge disposal savings and they get free resources."
Video by Daniel Johnson
The win-win relationship became increasingly important for local dairy farmers this year. According to the USDA, the average retail price for milk in Kansas City for July is $3.29, down from $3.84 in January. A national dairy surplus caused the dramatic drops in costs. This month the National Milk Producers Federation reported that 102,898 cows nationwide had been committed for slaughtering to combat the surplus.
The brewer's grain helps to cut costs during such difficult times.
"We'll use whatever cost saving methods we can," Nancy Sack said. "Reducing the costs of cattle feed is extremely important."
The partnership is not unique to Lawrence. Kansas City's Boulevard Brewing Co. produces an average of 75,000 pounds of spent grain each week. The spent grain is sold to local farmers for $8 per ton, or approximately $1,200 per month. In 2002, the Property and Environment Research Center reported that Anheuser-Busch sold 1.7 million tons of spent grain to farmers.
But in Lawrence, local brewers are content with dispersing their spent grain for free.
"We help them and they help us," said Chuck Magerl, owner of Free State Brewing Co. "We save money and they do too. That's enough for me."
Despite a gloomy economic horizon, local dairy farmers look forward to the upcoming expansion of Free State's brewing capabilities. Free State's new warehouse will produce nearly 10 times more beer each year. If the bottling takes off, the brewery is capable of brewing even more.
Magerl said he plans to continue giving the spent grain for free.
"We'll have more spent grain than ever before," Magerl said. "I am perfectly happy with the way we are doing business with local farmers now."
The night is young for Jim Sack as he picks up Thursday night's load of spent grain from Free State. As the crowd inside of the restaurant consumes the day's concoction, Sack heads home to please another crowd with the fresh brew.
The herd awaits.
