The Biodiversity of Beer: A Story of Plants, Pints and Endangered Flavours. 

As brewing looks to the future, biodiversity offers one of its greatest opportunities for innovation, new sensory experiences and resilience. Throughout its long history, thousands of plants have been used in brewing, from the herbs used to produce gruit before the dominance of hops, through to the rise of beers made by present day brewmasters using the west African grain fonio. In the 20^th century, with the rise of brewing giants and the globalisation of styles, the brewer’s palate of ingredients narrowed. With greater homogenisation, flavours disappeared, along with crops from farmers’ fields. The world now needs to embrace greater beer diversity. Climate change means we need to grow cereals more tolerant to drought, conflict and trade wars are providing motivation for finding varieties of hops that can be locally grown, and curious drinkers are demanding new styles. Beer needs more biodiversity, and in return, biodiversity can benefit from the future of beer.