Beer is one of my favorite breakfast foods, so I would be curious how active yeast is extracted from the carbs as a by-product during the fermentation process. I sorta understand that the 'sludge' (heavy parts such as hops, grains, sugars, as well as active yeast...) are removed as the residual part of the 'cooking' process. Doesn't all these ingredients end up as a single by-product?
Like a lot of places, Atlanta has a lot of micro-brewers (sweetwater 420) if you haven't inbibed, and how much yeast do bees require over the year? But savings is savings (maybe they're doing a free samples of brew on sludge-removal day). Just curious about the process (I know - talk to a brewer).