The Earth is burning—so why don’t more people care? It turns out, one way to get people’s attention is to let them know that if things don’t change (a lot, and soon), we might not have beer for much longer. 

In her piece titled “Seeds of Change — The Promise (and Challenges) of New Brewing Grains,” which was published on September 28, 2022, freelance writer Hollie Stephens explores the world of experimental and sustainably oriented grains like Kernza and Salish Blue, which agricultural scientists hope will change the face of craft beer and the ingredients that it’s made from. As a writer who often covers topics like sustainability and climate change, Hollie describes a sense of growing fear she feels as she learns more about the agricultural side of things. But in today’s conversation, she also shares a sense of optimism due to the ingenuity and passion of people working to make the world not just a better place, but one that simply continues to exist.

Today, you’ll hear about her initial discovery of experimental grain growing programs and why she decided to dive into their origins, scientific importance, and their effects on craft beer. We also discuss the ways that we as consumers can help incentivize brewers to invest in this developing technology. As it turns out, things are changing whether we like it or not, so time is of the essence if we hope to keep up. Hollie says it’s a wonderful time to be a beer drinker, but only if we collectively commit to understanding and engaging with where that beverage we all hold dear comes from, and where it might be going next.