The U.S. beer industry is undergoing a fascinating transformation, driven not just by the pursuit of new flavors, but also by a growing desire to make better choices for our planet. In this dynamic landscape, wheat is evolving from a traditional ingredient into a key player for brewers crafting innovative and sustainable products. So, how are the wheat varieties used in beer making changing, and how is a revolutionary new grain called "Kernza" (and the flour made from it) making a difference in our beer glasses and agricultural practices?

This report delves into the evolving role of common wheat varieties (like hard red and soft white) in U.S. beer production, the consumer-driven trends of the past five years, and the exciting rise of Kernza perennial grain (and its flour), which promises a more sustainable future. Discover everything from Kernza's unique flavor profile and environmental benefits to the challenges it faces in cost and supply chain, and how consumers are responding to this brewing innovation. Read on to learn how the beer industry is shaping both our palates and our planet!