**AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** THE MARKET FOR GLUTEN-FREE BEER IS RAPIDLY EXPANDING IN THE U.S. SORGHUM IS A NATURALLY GLUTEN-FREE, NON-GMO, ANCIENT GRAIN COMMONLY USED IN GLUTEN-FREE FOODS, BUT IT HAS HISTORICALLY LACKED THE FLAVOR AND MOUTHFEELTHAT ARE NEEDED FOR WIDERCONSUMER ACCEPTANCE OF SORGHUM BEERS. THIS PROJECT INTEGRATES MALTING AND BREWINGSCIENCE WITH PLANT GENETICS TO DEVELOP DNA FINGERPRINTS SPECIFIC TO THOSE VARIETIES OF SORGHUM THAT HAVEIDEAL FLAVOR AND MOUTHFEEL CHARACTERISTICS. THESE DNA FINGERPRINTSWILL MAKE THE PROCESS OF BREEDING SORGHUM FOR MALTING AND BREWING MUCH MORE EFFICIENT IN ORDER TO SUPPLY THE HIGH-VALUE GLUTEN-FREE MARKET.