Grain

Going beyond barley into ancient grains can be a way to form stronger connections with local farmers, promote sustainable agriculture, and produce more distinctive beers.

There’s an exploratory movement among craft brewers to go beyond brewing with barley. The flavors coming out of this movement are delighting palates, helping to reduce environmental degradation, and promoting social justice.

In pursuit of character and in support of farms, brewers are looking to unmalted grains, including unusual varieties and those grown close to home.

The enemies of fresh malt are many, and some have legs and multiply. The damage can be costly. Here are practical tips on keeping your grain high, dry, and free of critters.

Rebecca Kern, an animal scientist who works with livestock producers, argues that brewers are missing out by viewing spent grains as waste instead of a “co-product.”