Common name in Austria and southern Germany (also Trebernkuchen, Träber, Tröber) for the residues of the brewing malt produced during the production of beer and for the residues from the mashing process in the production of whisky. Colloquially, however, Treber is also used for pomace (residue after pressing grapes).
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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg