Dan Kurzrock was a freshman at UCLA when he started brewing beer in his frat-house kitchen. The process posed a moral dilemma for the 19-year old that had nothing to do with being under the legal drinking age. To his dismay, Kurzrock, an economics major
Dan Kurzrock was a freshman at UCLA when he started brewing beer in his frat-house kitchen. The process posed a moral dilemma for the 19-year old that had nothing to do with being under the legal drinking age.
To his dismay, Kurzrock, an economics major with a keen interest in sustainability, was generating 15-20 pounds of grain waste each time he made a batch of beer.
“I was just blown away to see how much raw material we used to make five gallons of beer,” recalls the now 26-year-old entrepreneur. ”I had this moment of ‘there has got to be a better way to do this.’ I literally felt like I was dumping out these tubs of oatmeal.”
By his junior year, Kurzrock and his longtime buddy Jordan Schwartz, also a student at UCLA, had started baking and selling bread made from spent beer grains, which still had a lot of fiber and protein. They worked out of Schwartz’s apartment and sold about 20 loaves a week to people on campus, earning enough profit to finance their hobby.
“We found they were fascinated by the story, not that it was just fresh-baked bread but that the main ingredient was the waste product from pretty much everyone’s favorite beverage,” says Kurzrock.
The two friends officially launched their business, called ReGrained, in 2012, right after graduating a semester early from college. They switched from baking baking bread to granola bars, thousands of them a month. Bread was too labor intensive, Kurzrock explains. “We wanted a product we could scale.”
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