A new utilization concept for brewers' spent grains, the main byproduct of the brewing industry, is introduced. First results from an ongoing research project beyond the actual state of the art of brewers' spent grains usage are presented. It is focused on developing an adaptable selective separation procedure of valuable components from press water arising by mechanical dewatering of brewers' spent grains for the use as food additive. Experimental results on micro-, ultra- and nanofiltration for specific separation of the ingredients focused on substance classes are presented. The membrane applicability is evaluated by the membrane permeability and by the retention of valuable components like proteins and polyphenols. Results showed that the microfiltration of press water with a rotating membrane is comparable to commercial beer microfiltration in terms of permeate flux.