WASHINGTON — On Tuesday, Sept. 17, the Brewers Association (BA) and the American Chemistry Society joined the Chemistry and Brewing Caucuses to host “The Chemistry of Beer” in Washington, D.C.

Senator Chris Coons (D-DE), kicked off the event with a shout out to the small and independent breweries whose beer was served at the event, including Autumn Arch from Newark, Delaware, his home state. He highlighted the important role that chemistry plays in products ranging from beer to chocolate and olive oil.

Simon Herriot, president of health and biosciences at International Flavors & Fragrances (IFF) spoke next, reminding us that the brewing industry has known since Mesopotamia that microbes can do amazing things, and that with modern biotechnology they can do so much more. Products like the ones made by IFF and others can be used to improve food, home care products, and even the beer we drink. He also talked about CRISPR-modified enzymes’ ability to improve quality, increase shelf life, and even remove alcohol.

Attendees enjoyed beer from small breweries from across the country, ranging from IPAs and Helles lagers to non-alcohol options. Senators John Hickenlooper (D-CO) and Gary Peters (D-MI) were also in attendance.

Then, on Sept. 18, the BA joined Patagonia Provisions and Atlas Brew Works for an educational event about the sustainability of Kernza® perennial grain and how Patagonia Provisions is working with craft breweries, including Atlas Brew Works, across the country to create beers using these organic and regenerative ingredients.

Todd Schrecengost from Patagonia Provisions shared with attendees how growing Kernza grain helps rebuild healthy topsoil and requires less tilling and replanting than annual wheat. The grain’s long, beard-like roots stay in the ground year-after-year, drawing down more carbon from the atmosphere than annual wheat and reducing erosion from rain and wind.

Justin Cox, Atlas Brew Works owner and CEO, and Daniel Vilarrubi, Atlas’ director of brewing operations, walked attendees through how they worked with Patagonia Provisions to brew their Kernza Lager and led a tasting session highlighting the flavor profiles in the beer.

According to the Land Institute, a 501(c)(3) non-profit research organization based in Salina, Kansas, there are more than 100 farmers producing Kernza on nearly 4,000 acres globally. In the U.S., the majority of the grain is grown in Minnesota. The Land Institute’s long-term goal for Kernza is to have it grown throughout the northern U.S. and around the world.

The Senate Bipartisan Small Brewers Caucus and House Small Brewers Caucus educate members of Congress and staff about the more than 9,500 small and independent breweries in the U.S. and their impact on our country. In addition to chemistry and agriculture, the brewing industry has a significant influence on manufacturing, tourism, and hospitality.