By Jamie Martin
Kernza, a perennial grain known for its sustainability and deep root system, is starting to carve out a niche in the craft beer industry. This grain can stay in the ground for up to four years, producing annual crops and offering considerable environmental advantages, such as soil stabilization and carbon sequestration.
Despite its benefits, Kernza faces challenges in finding a broad market due to its unfamiliarity and the nascent state of supply chains capable of processing it. However, the craft beer industry, known for its innovation and close consumer relationships, is stepping up.
A notable example is a brewery that recently brewed a popular beer using Kernza for a quarter of its grain content. This beer showcased a distinct, earthy flavor profile that was well-received by patrons, proving Kernza's potential in beverage manufacturing.
The success at the brewery level indicates a promising start for Kernza in craft beer, a sector that can effectively introduce new grains due to its experimental nature and storytelling approach. This movement could potentially influence larger food companies to consider integrating Kernza into their products, significantly expanding its cultivation.
Moreover, ongoing research and development are essential for enhancing Kernza's yield and making it a viable alternative to annual crops like wheat and barley.
As the craft beverage industry continues to experiment with this grain, it could lead to broader applications in food and beverages, increasing demand and encouraging more farmers to adopt this environmentally friendly crop.
Photo Credit: gettyimages-giovanni1232
Categories: National