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I wonder if it would be good for brewing. Irregular shape is fine, as you don't really want super fine milling, and gluten content isn't super relevant. If it has a strong flavor, it could be a neat way to add an extra dimension to beers, not to mention potentially lowering the environmental impact.


Apparently, Patagonia makes a Kernza beer.

https://www.patagoniaprovisions.com/pages/long-root-ale


Yup it sounds like someone is making beer with it, it says "A local microbrewery called Bang now makes a Kernza beer named Gold". I'm curious what it tastes like too!

I haven't read the article in depth, but I wonder if like wheat when using large quantities of wheat in mash, if you need to add rice hulls to prevent a stuck sparge, not that, that is a big issue though.


From the article, describing its use in pastry

> tasted like nuts and crackers, coffee and grass

I imagine you could make a killer amber or brown ale.


Ooh neat, yeah I bet that could be awesome in a brown ale.

Rather off topic, but you might be interested in this: https://www.sprowtlabs.com/2017/02/23/how-to-malt-at-home/

(One day I'd like to try it, although first, to improve my basic beers :)

Not sure how easy it is to get this grain though... ;)


looks like a cool project


Might be interesting as part of a bourbon mashbill, too.


Probably have to do it in non-bourbon Whiskey given the requirements around mashbill for bourbon. Maybe a Rye?


Bourbon only has to be a minimum of 51% corn. Some is certainly higher, but the other 49% can be any other grain. Wheat and rye are both common.




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