Red River College and local microbreweries showcase new product on tap
RRC’s culinary research program growing in partnership with industry and government
Red River College, two local microbreweries and other key partners unveiled a new culinary invention today – miso made from spent grain – at an event highlighting the college’s growing Culinary Research and Innovation program and its impact on food creation in Manitoba.
Partners from the province, federal government and industry, were among the special guests at today’s miso soup and snacks taste testing at Paterson GlobalFoods Institute, the hub of RRC’s culinary research and education activities.
“This miso project is a really innovative partnership that links Manitoba’s dynamic microbrewery industry with local culinary arts and research,” said Paul Vogt, president of RRC. “I’d also like to thank the provincial and federal governments for their support of our research efforts and for joining us here today.”
RRC teamed up with microbreweries Farmery and Torque to successfully test and utilize spent grains from the beer brewing process to produce miso, putting a new twist on an ancient culinary tradition. Other partners included the Manitoba Agri-Health Research Network (MAHRN) and the University of Manitoba’s Food Science department.



