Process for preparing a beverage or beverage component from brewer's spent grains

A process for preparing a beverage or beverage component comprising:

• hydrolyzing brewer's spent grain by the addition of enzymes with alpha-amylase, gluco-amylase, cellulase, xylanase, protease and beta-glucanase activity, resulting in saccharified brewer's spent grain,
• fermenting the saccharified brewer's spent grain by a strain of lactic acid bacteria to obtain a fermented broth,
• wherein the steps of hydrolyzing and fermenting are combined in one step performed for between 15 and 24 hours at a temperature between 25 and 37° C. such that:
• said lactic acid bacteria produce 4.5 g/L lactic acid and metabolise sugar such that the resulting fermented broth contains less than 2.5% w/w residual sugar;
• filtering the fermented broth and collecting the permeate to obtain the filtered beverage or filtered beverage component, or
• homogenizing the fermented broth to obtain the homogenized beverage or homogenized beverage component, and
• supplementing the filtered beverage or filtered beverage component, or the homogenized beverage or homogenized beverage component, with a probiotic microorganism being a lactic acid bacteria,
• wherein the beverage or beverage component comprises at least 1.4% (w/v) of water-extractable arabinoxylans (WEAX).