Draff Sabor Recipe

Make draff infusion

In a small saucepan combine 2 tbs lightly dried spent brewer's grains (draff) with 2 tbs agave syrup and 1 tbs water. Warm gently over low heat for 4–5 minutes, stirring to release grain sweetness and aroma. Do not boil. Remove from heat and let steep for 10 minutes to extract flavor.

Strain the mixture through a fine mesh strainer or cheesecloth into a small container, pressing gently to extract as much flavored syrup as possible. Discard solids. You should have about 1 tbs draff-infused syrup (if more, measure and adjust). Let cool to room temperature.

Chill a tall glass (12–16 oz) by placing it in the freezer for 5 minutes or filling with ice and discarding.

Add the fresh mint leaves and sliced ginger to the bottom of the chilled glass. Gently muddle 6 mint leaves and the 3 slices of ginger with the draff-infused syrup (use the full contents) and 1/2 oz fresh lime juice. Muddle just enough to bruise the mint and release ginger aroma — avoid pulverizing the mint.

Add 1 tsp smoked sea salt to the muddled mixture and stir briefly to dissolve and distribute the salty-smoky note.

Fill the glass with fresh ice (if you removed ice earlier) leaving room for beer. Slowly pour 12 oz chilled pilsner or light lager down the side of the glass to preserve carbonation and create a gentle head. Stir once gently with a bar spoon to integrate the draff-mint-ginger layer with the beer without flattening it.

Taste and if you prefer slightly sweeter, add up to 1/2 tbs plain agave syrup and stir gently to incorporate.

Slip a lime wheel onto the rim and top with a mint sprig. Serve immediately while beer is still effervescent. Suggestion: sip through the garnish so the mint and lime complement each beer mouthfeel and the subtle draff-syrup adds a toasty, bready background note.