They consist largely of structural carbohydrates (cellulose, hemicellulose) and the protein remaining when barley is malted and mashed to release sugars for brewing. The primary by-products produced from the brewing process are brewers condensed solubles (produced from the mechanical dewatering of brewers grains), brewers yeast (which remains after brewing sugars have been converted to alcohol), and brewers grains [1]. Brewers grains, because of the removal of sugars and starches during the malting and mashing process, are higher in fiber (cell-wall carbohydrates), protein, and some minerals than are the foundation grains.