Beer, bread and beyond: the 'mind-blowing' potential of Australia's mountain rye and other perennial grains

Initially grown as food for livestock, many more possible uses for the hardy crops are now being unearthedSign up for the Rural Network email newsletterJoin the Rural Network group on Facebook to be part of the communityIn a warehouse off a back alley in Sydney's inner west, grains from an experimental farm are fermenting in a sticky mash.The mash, a thick porridge-like crush, holds mountain rye (Secale strictum), a perennial grain, mixed with barley, hops and water. Fermenting slowly, the mash will become beer, sold by the bottle in select stores in some of the country's trendiest neighbourhoods.Sign up to receive Guardian Australia's fortnightly Rural Network email newsletter Continue reading...