Kernza: Climate-Friendly Grain for Colorado Brewers

The Quest for the Perfect Whiskey: Denver’s Pioneering Kernza Experiment

Denver Distillery‘s Bold New Venture

Picture this: you’re descending into the heart of the Denver Distillery, embraced by the cool caress of a dimly lit cellar. Here, in its South Broadway sanctuary, a whiskey revolution quietly unfolds. Scrawlings of a recent April mark the birth of a small-batch treasure, a whiskey unlike any other that’s patiently biding its time in the shadows.

What’s this hushed commotion about? It’s Chris Anderson-Tarver, the General Manager, armed with his trusty hammer and the infamous barrel thief—an overly ambitious turkey baster look-alike. His mission: to liberate a sample of pale amber from the confines of the cask into his glass snifter.

“Get ready for this symphony of the senses,” he teases, guiding us through an olfactory maze of earthy tones, nutty notes, and an elusive fruity whisper, all wrapped in a cozy, buttery hug.

The Allure of Kernza-based Whiskey

The barrel Anderson-Tarver hovers over is special – it contains the essence of Kernza, a pioneering grain bringing a fresh twist to the world of spirits. Break away from your wheat and rye-centric mindsets because Denver Distillery is crafting one of Colorado’s first Kernza whiskey batches, a game-changer for both taste buds and the planet.

When Anderson-Tarver delves into the barrel, he’s not only sampling whiskey. He’s sipping on innovation, climate action, and a possible future staple in sustainable agriculture.

The Spirited Metamorphosis of Kernza Whiskey

Our protagonist examines the barrel’s contents every few weeks, noting changes. His trained palate detects an ensemble of bold Fig Newton and subtle raisin flavors dancing in this spirited liquid, hinting at this young whiskey’s potential greatness. The big question remains, “When will this batch reach its crescendo?” His answer is as uncharted as the whiskey itself—an improvised tune that only time can fully flesh out.

USDA‘s Curiosity and Commitment

Anderson-Tarver’s whiskey experiment isn’t some solitary passion project—it’s backed by big players like the U.S. Department of Agriculture. Tucked away from sight, this mini but mighty batch of Kernza whiskey is under the federal microscope. Why, you ask? The USDA is quite taken with Kernza’s agriculturally revolutionary potential. Their research extends from field performance to marketplace viability, perhaps foreshadowing a seismic shift in farming practices.

The Mighty Kernza: Perennial Powerhouse

From Grass Roots to Grain Revolution

Take a journey back through the pages of time to 1930’s America, where an unassuming perennial prairie grass known as intermediate wheatgrass (IWG) from the wild steppes of western Asia found a new home. Land Institute scientists spotted its grain potential decades later, ushering in an era of agricultural innovation aimed at our soil’s salvation.

Meet Kernza—the domesticated descendent of IWG, named to turn heads and hearts in the market. With drought resistance, deep roots that enrich rather than drain, and the annual labor-saving grace of perennials, Kernza paints a promising picture for our food future.

The Quiet Rise of Kernza Farming

Despite farming advantages, Kernza’s commercial rise has been a slow burn. Yet, the flame is catching, especially in the Midwest, while curious Colorado farmers cautiously size it up. Todd Olander is one such pioneer, dedicating a slice of his land to Kernza’s trial-by-farm—if this catches on, he stands at the forefront of an agrarian revolution.

Still, farmers cling to concerns—yield uncertainties, tiny grains demanding tedious processing, and the market itself, an omnipresent ghost. Though scientists are piecing together Kernza’s ecological puzzle, from carbon sequestration to soil salvation, there’s no denying the crop’s potential to dramatically shift our agricultural paradigm.

The Nationwide Study: Kernza’s Leap into the Limelight

Everyone loves a good research montage, and the USDA chips in with its own. Spreading its roots across America, the agricultural bigwig is investigating Kernza on a grand scale—how it grows, how it sustains, and how it could redefine our country’s farming narrative.

This isn’t just scientific curiosity; it’s about food security’s future. Perennials like Kernza could allow our lands a well-deserved respite, bolstering their strength for generations of harvests yet to come.

USDA researchers see an ally in craft breweries and distilleries, who may not only foster a budding market for Kernza but also cast a spotlight on its role in sustainable agriculture.

Growing a New Niche: Craft Brewers and Distillers Embrace Kernza

Brewing with a Green Vision

The aroma of potential drew Marni Wahlquist, Head Brewer at Odell Brewing Company’s Sloan’s Lake Brewhouse, to Kernza. A documentary ignited her passion, and when the USDA sent a sample her way, she wasted no time crafting a hazy IPA followed by a lager with Patagonia Provisions. Sustainability never tasted so adventurous.

Distilling with a Purpose

Anderson-Tarver echoes Wahlquist’s enthusiasm with an eco-conscious twist. The Denver Distillery is on board to showcase Kernza’s green credentials, eyeing a future where this whiskey secures a permanent spot on the menu.

While brewers like Wahlquist can quick-steal spotlight with their Kernza creations, the distillery’s aged whiskey isn’t ready just yet. It’s a waiting game where each sip is a glimpse into a more sustainable future.

Olander’s endeavors as a maltster and farmer forge ahead, despite the small grains sidestepping his equipment. Optimism is high among his beverage industry contacts, setting the stage for Kernza’s welcoming into a new market space.

Amid the challenges in cultivation and market establishment, hope lingers. Denver’s bold distillers and crafty brewers are fermenting more than just beer and spirits—they’re brewing a greener future, one Kernza grain at a time.