After we have brewed, a whole lot of grain pulp remains. We extracted the sugars we needed from this malt and no longer need it. But this grain pulp still contain plenty of proteins. Useless to us, but sheep love it. Farmer Alex therefore visits us regularly to collect it as fodder. He runs a sheep farm, called De Dikhoeve, a little north of Amsterdam. At the Dikhoeve, they turn sheep milk into very tasty cheese, called Skeapsrond. Of course, Alex brings us a box of it when he visits. We sell it at our tasting room. Because it tastes so good. Especially in combination with great beers.