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Intermediate wheatgrass as a dual use crop for grain and grazing
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At The Land Institute we’re changing the way the world grows food —from the ground up, and the roots down.
Did you know grains make up over 70% of our global calories and cover more than 70% of our farmlands? Or that transitioning those crops from annual to perennial could help reverse agriculture’s contribution to climate change? In fact, perennial grains—like cereals, legumes and oilseeds—require less fossil fuel and fewer chemical inputs. They can help build healthy soil, restore waterways, and produce abundant food for our hungry world. And now, thanks to brewers, bakers, and all kinds of food makers, it’s easier than ever to get a taste of the perennial future.
Food and beverage producers are using Kernza perennial grain to make beer, spirits, flour, cereal, granola, crackers, muffin mixes, and much more. Kernza brings a unique, nutty flavor, while delivering noteworthy environmental benefits. By eating products made with Kernza, you support rebuilding soil, improving water quality, and innovative farmers.
“It’s hard for me to leave my favorite German beer. But I did try some of the New Roots Kernza lager and it’s spot on. It’s full bodied, very balanced and has a good flavor.” — Quote from St. Louis Public Radio article
“We tried cooked Kernza® in two dinner dishes, with outstanding results. I am definitely not a food writer but the range of imparted flavors goes well beyond ‘nutty’ and ‘earthy’ into a whole spectrum of delightful sensations.” — Quote from Michael Fields Agricultural Institute community bake results.
“I made chocolate-chip cookies from the Kernza® flour, and they turned out great! I used a recipe from the Perennial Pantry website that used browned butter and brown sugar. My kids really liked them, maybe even better than the browned-butter recipe we normally use.” — Quote from Michael Fields Agricultural Institute community bake results.
Additional Kernza product information for eaters.
Yes! You can purchase flour, whole grain, and other products nationwide to use in your own kitchen. Visit the Kernza site for more information on suppliers.
Kernza® grain has gluten, but it is not as strong as the gluten in wheat flour. The Land Institute is making progress with perennial Baki™ bean (a perennial pulse crop), which could serve as a perennial, gluten-free grain source.
There has recently been siginificant momentum in the craft brewing space from small to large craft breweries around the country. Check with breweries in your state or try one of the nationally available beers from Deschutes Brewery, Dogfish Head, or New Belgium.
Kernza is also increasingly found in small businesses and bakeries around the country, but predominantly appears in our hubs across Kansas and in Minnesota.
