Introduction:

Craft beer production generates solid waste in significant quantities, which is not put to proper use. Trüb (brewers' waste) has important nutrients, such as proteins and carbohydrates, and physical-chemical compounds; however, its applications are hindered by its astringent taste.

Objective:

To estimate the enrichment of flour from malts processed in craft beer by addition of fermentable Trüb (sediment).

Materials and Methods:

The methodology applied was experimental, carrying out the physical-chemical characterization of processed samples of craft beer waste, evaluating moisture, ash, fat, acidity, protein, and fiber, based on the established standards.

Results and Discussion:

As a result, it was obtained that the best mixture of malt with sediment was the dark malt with kveik sediment with a proportion of 25 %, obtaining protein increase values of 26.73 %.

Conclusions:

With an increase in protein the best malt and sediment sample was the dark malt - sediment Kveik from 12.95 - 26.73 % w/w, without addition and addition to 25 % of the sediment.

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