Yayneshet Tesfay

1 Introduction Beer is the second most consumed alcoholic beverage worldwide, accounting for 34.3% of global alcohol consumption (WHO 2018). Traditional fermented beers are widely produced and consumed across Asia (Lee and Kim 2016) and Africa (Fentie et al. 2020; Sawadogo-Lingani et al. 2021). The byproducts generated from these traditional brewing processes play a significant role in the diets of ruminants in these regions, serving as a crucial nutritional source.