In an age where sustainability conversations are leading the narrative, an upcoming film at the SkyFire Film Festival is making waves with a bold title: “Beer Saves the World.” Directed by Kelly Sallaway, this documentary explores the potential of a unique grain called Kernza, used by microbrewers like Arizona Wilderness, to transform industrial farming.
Sallaway’s film delves into the journey of Kernza, a perennial grain developed by the Kansas-based Land Institute. Unlike traditional wheat, Kernza boasts a robust root system that penetrates 10-15 feet underground, offering significant ecological advantages. This root system not only aids in carbon capture but also enhances drought resistance and soil stability, as explained by Sallaway during a conversation on The Show.
Ecological and Agricultural Benefits
KELLY SALLAWAY: Kernza is a perennial grain. And so it’s really a grain that could replace wheat. But unlike wheat, it is not an annual. It’s not something that is tilled up every year.
The grain’s deep roots make it a sustainable alternative to traditional tilling practices, which damage topsoil and require chemical inputs. As Sallaway points out, the Land Institute’s work over the past four decades focuses on naturally hybridizing drought and wind-resistant strains of Kernza, which could eventually yield as much as wheat without the drawbacks of synthetic modifications.
Microbreweries Embrace Kernza
The film highlights how Kernza is finding a niche in the brewing industry. Patagonia Provisions, a branch of the well-known clothing company, has joined forces with the Land Institute to promote Kernza’s use in beer. The Arizona Wilderness Brewing Company is among several microbreweries incorporating this grain into their brews, creating a beer with a unique nutty flavor that appeals to craft beer enthusiasts.
Sallaway shares that the burgeoning interest in Kernza beer is linked to its organic nature and the commitment of breweries to sustainability. “Beer Saves the World” also captures the enthusiasm of beer drinkers who appreciate the regenerative agriculture movement and are eager to support eco-friendly products.
Taste and Cultural Impact
DINGMAN: So your film that’s gonna be at the Skyfire Film Festival, which is called “Beer Saves the World” —
SALLAWAY: “Beer Saves the World”!
DINGMAN: Is about these microbrewers who have either discovered — or been helped to discover maybe by the Land Institute — that Kernza tastes really good in beer.
SALLAWAY: Yeah, well, you know, it could be used for anything where you use wheat. So it could be bread or it could be pasta. But, you know, beer is a little bit more exciting.
The film reveals that the key to gaining wider acceptance of Kernza lies not only in its environmental benefits but also in its taste. According to Patagonia Provisions, the grain’s flavor is crucial for consumer acceptance. As Sallaway notes, people are more inclined to embrace new agricultural products when they are both tasty and beneficial to the planet.
“Beer Saves the World” is a thought-provoking film that not only showcases a potential agricultural revolution but also taps into the cultural dynamics of how sustainable practices can be organically integrated into everyday life without the need for forceful persuasion.
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