Marley Rall: The Brewer’s Baker

MARLEY RALL OPENED THE BREWMASTER’S BAKERY AND TAPROOM TO SERVE BEER FROM SEATTLE-AREA BREWERIES ALONGSIDE BAKED GOODS SHE MAKES WITH THEIR SPENT GRAIN.

[This article was originally published in Beer Advocate Magazine. Read the full article at BeerAdvocate.com]

Marley Rall was saved by beer. When she first met her husband-to-be, a hobbyist homebrewer, she was stuck, overworked, and plagued by inauthentic professional relationships in the nonprofit fundraising world. Rall knew her future happiness hinged on being her own boss and making a difference. And as it turned out, beer rescued Rall—in an unexpected way.

While observing her husband’s homebrewing process, Rall noticed that each batch of beer generated a huge amount of waste product. She took a closer look, and after some detailed research into large-scale brewery operations, found much of the same at the other end of the spectrum. Rall also discovered that up to 85 percent of this waste is spent grain that is discarded after its early role in wort production in the beer-making cycle.

Rall knew the life of these kernels of rye, wheat, millet, and barley was far from over. Tapping into her skills as an amateur home baker, she concocted an idea to recapture these brewery leftovers and bring the brewing process full circle. Now Rall is the face of The Brewmaster’s Bakery, an innovative purveyor of sweet and savory snacks, granola, baked goods, and dog treats made with the spent grain from six Seattle-area breweries and counting. This summer, less than two years after launching her home-based business, Rall opened The Brewmaster’s Taproom—a welcoming brick-and-mortar beer bar that showcases the craft breweries that supported Rall from the beginning.

[Read the full article at BeerAdvocate.com]

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Meet the Seattle Baker Giving New Life to Brewery Leftovers

MARLEY RALL HAS BUILT A BUSINESS ON REVITALIZING SPENT GRAINS FROM LOCAL BEER-MAKERS. NOW SHE’S READY TO GIVE BACK.

[This article was originally published in Seattle Weekly’s special 2016 brewery issue. Read the full article at SeattleWeekly.com.]

When Marley Rall first met her husband-to-be, a hobbyist home brewer, she knew almost nothing about beer. Four years, a wedding, and a career change later, Rall is carving out her own niche in the brewing industry.

It started when Rall noticed something about her husband’s home brewing process. She was shocked by the huge amount of by-product that went to waste after just a single batch of beer. A tenacious woman of many talents, Rall took a closer look and, after some detailed research into larger brewery operations, found much of the same. She also discovered that much of that waste, 85 percent on average, is spent grain that is discarded after its early role in the brewing life cycle.

Rall knew that that grain’s life was far from over. Building on her skills as an amateur home baker, she hatched an idea to bring the brewing process full circle. She met with local breweries to gauge interest and received an overwhelmingly positive response. Now Rall is the face of The Brewmaster’s Bakery, an innovative purveyor of sweet and savory snacks, granola, baked goods, and dog treats made with the spent grain from Seattle-area breweries. […]

[Read the full article at SeattleWeekly.com.]