Skip to content
Field Notes

These Trials with Kernza Could Form a Future Staple


A new story on brewing with Kernza recently appeared in the Brewer Magazine‘s latest edition for January/February. The story features Q&A’s with brewers and head management at Topa Topa Brewing Co., Craft ‘Ohana, Arizona Wilderness Brewing Co., and LUKI Brewing and discusses Kernza’s distinct flavor profile in beer, the process and technical aspects of brewing with Kernza, and the role of craft brewers in making the perennial grain a future staple in the industry.


Click here to read the full article