The fermentation industry uses many substrates like malt, unmalted corn, rice, maize, sugar hops etc. to produce alcoholic beverages, rather than alcohol for industrial purposes. During the process marketable byproducts occur. The terms byproducts or waste and resource shall be used with a content in mind and with a precaution. If the byproduct has a positive value it becomes a resource, and if it has a negative value, it becomes a waste. With the increasing pressures from cost of energy and pollution abatement every effort must be done to correct these byproducts into usable/marketable products. The proposed paper looks briefly into the malting, brewing and distilling processes associated in alcoholic beverage manufacture. The conversion of these byproducts into their usable forms and the economics associated with it is looked into much details.
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