A grain project with a Hoppy twist has seen home-grown brews be picked up by major brewing companies across the country, as part of the Cowra Agricultural Research Station's Perennial Grains Project.
Farmers, brewers and stakeholders came together on Wednesday 6 November to attend the workshop, held at Orange Agricultural Institute (OAI) and explore the opportunities and challenges of the Mountain Rye perennial grain in beer production.
Perennial grains could be an important part of future farming systems as they enhance agricultural sustainability by improving soil health through reduced risk of erosion, reducing chemical inputs and water use, and supporting biodiversity.
NSW DPIRD Pastures Research Scientist Matthew Newell said the workshop not only highlighted the potential of Mountain Rye, which is currently in its third year of production from the one planting at the Orange Agriculture Institute, but also emphasised its importance as a vital step toward transforming the brewing industry in Australia.
“The Mountain Rye Workshop has been a crucial step toward fostering collaboration between brewers and farmers highlighting the exciting potential of this innovative grain in the brewing industry,” said Mr Newell.
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"As we explore the challenges and opportunities of Mountain Rye, it’s clear that early adopters will play a key role in shaping its future in Australian brewing, including Ridgehaven Poll Dorsets, who have been instrumental in establishing a commercial paddock allowing a protype supply chain to be investigated.
"As this is a perennial grain, it has the potential to redefine what we know about sustainable grain production for brewing in Australia, and our goal is to support brewers in every step of this journey, providing these workshops is the perfect way to demonstrate its importance.”
Mr Newell said its imperative to support early adopters of Mountain Rye to demonstrate its potential to a wider farming community and to users in the brewing industry.
"While there are currently no commercial cultivars available in NSW, events like this workshop are essential for sharing knowledge and building a community around Mountain Rye,” Mr Newell said.
“Having Mountain Rye adopted by the industry would enable a market for this new grain to be scoped concurrently with future cultivar development opportunities as programs evolve.
"We’re committed to encouraging innovation in agriculture and brewing, and Mountain Rye represents a unique opportunity to drive both industries forward."
Similar cultivars have been used in production across the United States, using Kernza grains, known as Intermediate Wheatgrass. While the mash is still being made, there is plenty of work to be done across the fields of research into perennial grains and their many uses in agriculture and hospitality.
