MPBA 1ST QUARTER 2020 FOR WEB

Brew to Bone by Paul Newton | pnewton@ruralmissouri.coop Story and photos reprinted from the April 2020 edition of Rural Missouri magazine

Kim Meyer likes to stop unsuspecting dog owners in their tracks. While representing her family business at festivals and farmers markets, some attendees try to speed walk by her booth. “I just ask ‘Does your dog want a beer treat?’ and they stop and look a little confused,” she says. “They’ll usually come up and talk and learn about what we’re doing.” Kim and her fiance, Charles

way to baking the treats and in late 2017, they created The Crafted Bone. It takes 12 cups of spent grains to make 15 bags of the treats, so they knew partnerships with local breweries would be required. They first teamed

up with O’Fallon-based Good News Brewing, using their spent grains to make treats. “We were nervous. We knew that our friends and family liked giving them to their dogs, but you just don’t know how it

Saso, have turned a passion for homebrewing into a business venture by taking spent grains from more than 20 local breweries and using them to make all-natural dog treats in St. Charles County. Charles was already a

will go,” Charles says. “We dropped off the bags at Good News on Thursday and they called Friday letting us know they were sold out and wanted more.” Their business took off and they formed partnerships with more and more breweries in St. Charles County and later in the greater St. Louis area. The appeal of the treats went further than the couple initially thought. “We thought our target market would be beer people who like dogs, or vice versa,” Kim says. “But really it’s people who like to know the ingredients that are going into their dog’s treats and the idea of repurposing something that might have otherwise been thrown away.” There’s no lengthy list of ingredients in the treats, which contain no alcohol. It’s a simple mixture of spent grains,

homebrewer when he met Kim more than five years ago. She liked the idea of making a product from just a few basic ingredients and seeing the process through. The couple would enjoy the

fruits of their labor as well as gift it to friends and family. “One thing that kind of bothered us was that we had all these

grains left over and we felt bad just throwing them out,” Charles says. “We figured there had to be something you could do with them so we started researching.” They found plenty of recipes online including cookies, pizza dough and all sorts of baked goods. But one recipe stuck out to the canine lovers: spent grain dog

flour, natural peanut butter and eggs. That mixture is rolled out, cut into the appropriate shape, baked and dehydrated. While they use a cookie cutter on the wet mixture before baking, these aren’t your normal

treats. The couple — who both work in healthcare — started experimenting with the recipe and different styles of grains, only using those without hops as the flower is toxic to dogs. Like their homebrew, they started making it in small batches at home later sharing the freshly made treats with their dogs. “Then we started

cookie-cutter treats. “Because we’re using these ingredients and doing them by hand, they’re not all perfectly the same shape,” Charles says. “They can look different based on the type of grain that was used.” Grains from each

carrying them with us and giving them to our family and friends; their dogs all loved them,” Charles says. “We started to think we might be onto something.” Homebrewing gave

specific brewery are kept isolated so the treats are available at the location where the corresponding beer was brewed. They are sold with either 10 small or 30 large treats per bag.

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