As beer consumption declines in Germany, breweries are looking for new business models. On the Baltic Sea coast, Störtebeker Brewery is backing a startup called Eat Beer, which aims to turn spent grain — the leftover malt from brewing — into vegan meat substitutes.

The process combines spent grain with oyster mushrooms to produce a protein-rich base for products such as vegan nuggets and sausages. Interest from other breweries is growing as energy costs rise and margins shrink.

While approval from the European Union is still pending, plans are already in place to expand the pilot facility for industrial-scale production, highlighting how brewing expertise could help the industry adapt to changing markets.

This video summary was created by AI from the original DW script. It was edited by a journalist before publication.