CL-111 Hollie Stephens Is Running Out Of Time
The Earth is burning\u2014so why don\u2019t more people care? It turns out, one way to get people\u2019s attention is to let them know that if things don\u2019t change (a lot, and soon), we might not have beer for much longer.\xa0
In her piece titled \u201cSeeds of Change \u2014 The Promise (and Challenges) of New Brewing Grains,\u201d 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\u2019s 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\u2019s 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\u2019ll 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\u2019s 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.