Beer brewing is by its very nature anaerobic. I have a storage room full of many kinds that I brewed. If air gets into the brewing process it will ruin a batch...though in some countries like Belgium they use controlled open batch brewing to get a certain sourness. Both the ingredients and the process are very closely related to Bokashi. Some beers even use the Lacto cultures for a certain bite or wild flavor. KVASS, that some have raved about elsewhere, is simply weak, Rye beer. The sugars, grains, yeasts, etc.. would be good for a compost bin and for the soil. Not all anaerobic or aerobic bacteria is bad....or good. Too, the beer ingredients would be prone to "heat up" a compost pile.
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