One man’s trash is another man’s treasure
FAYETTEVILLE, ARK. – What do beer and beef have in common? For Jefferson Miller, the answer is simple. The agricultural communications professor and assistant dean of international programs at the University of Arkansas turns brewery leftovers, known as brewers’ grain or wet distillers’ grain, into a steady sustainable feed source for his herd.
Behind this simple idea of feeding cow’s brewery leftovers is a glimpse at the future of farming. Miller represents a new kind of agricultural thinker – one who blends tradition with innovation in a creative way, using local resources to make farming more sustainable and efficient.
This innovative approach reflects the practical mindset Miller applies to his work in agriculture. His focus on efficiency and resourcefulness has influenced many of the decisions he has made throughout his farming journey.
Miller grew up with grandparents who owned a cattle and wheat production operation in Oklahoma. His uncle was aging out of farming and had land in Springdale, Ark. He knew Miller was interested in getting started in farming, so they partnered together on this farming venture.
Early on, Miller and his uncle tried nontraditional feeds, including day-old breads, tortillas, and cupcakes from bakeries.
“It was fun watching them eat tortillas and cupcakes,” Miller said, “but it took a lot of work because you had to take everything out of wrappers.”
Miller’s uncle already had a connection with a local brewery, so they started to gravitate more towards the brewers’ grain because all they had to do was pick it up, then go back and feed it. This practice is beneficial for both sides; the brewery needed a waste-removal solution, and he needed affordable feed.
Ken Coffey, an animal science professor at the University of Arkansas, notes that this partnership provides “an alternative, lower-cost feedstuff that actually has a good nutritional value.”
Once Miller realized this was an effective feeding strategy, he expanded his network and now collects from three different local breweries including: Fossil Cove in Fayetteville, Goat Lab in Lowell and New Province in Rogers.
Miller explained that not only is this feeding strategy cost-effective, but he also sees a difference in his herd; about one third of their diet consists of the brewers’ grain, and he has seen a substantial difference in his cows’ body condition.
He shared that most of the time during the winter seasons cattle thin out, but his herd does not because they have access to the grain all year-round.
“It’s high in digestive fiber, and since we’re talking about a ruminant animal, ruminants are designed to use fiber,” Coffey said. “Brewers grain also has a lot more protein than corn which is a big advantage.”
Though this new way of feeding has its many benefits, it also comes with some challenges. To continue getting the grain from the breweries pick up must be consistent and timely. Usually, these breweries have a rotation of farmers picking up spent grain, so establishing and maintaining consistency with them is key.
Coffey adds that how cattle are introduced to brewers’ grain matters just as much as maintaining consistency with the supplier.
“Any change in feedstuffs needs to be done slowly,” Coffey explained. “Some cows might like the smell and taste right away, others may not, and feeding too much too quickly could potentially cause digestive issues.”
Spoilage is another large concern when working with the grain. Because it is wet grain, it can go bad much faster than dry feed. Limiting storage time to only about five days during the summer months helps prevent it from becoming unfeedable. During the winter months the colder weather makes it last longer, but proper timing is still essential to avoid waste.
Learning to work around those challenges has taught Miller to be flexible, a skill that has carried him through nearly a decade of farming.
Eight years into his cattle enterprise, Miller manages a 400-acre operation, running 44 head of Red Angus and Balancer cattle across the fields he originally helped his uncle tend.
“Many farmers aren’t aware of the potential opportunities to use byproducts from local businesses,” Miller said. “They may be hesitant to ask, but those opportunities to reduce waste and save costs are definitely available.”
Farming does not just give Miller something to do after he teaches his college classes each day, it also adds to his knowledge that he shares with his students. It adds an element of credibility to his teaching, and he can use his experience to help his students understand how agricultural communication connects sustainability, resourcefulness, and creative problem solving.
“My farming experience adds credibility to my role as an agricultural professor. I am not just teaching from theory,” Miller said.
Looking ahead, the farm remains both a passion project and a plan for retirement one day. Miller hopes to grow his operation, adding more cattle and more acreage.
Miller’s system brings the story full circle. By turning a local brewery’s waste into a reliable feed source, he shows that beer and beef share more than most people realize.
