Seeds store calories as complex carbs to avoid rotting and I think predation. When the seed decides to sprout, it converts the carbs to sugars so it can put on a growth spurt. In a way, microgreens are tapping into a knowledge that brewers have had for ten thousand years or more. They don't call it 'liquid bread' for nothing.

I wonder what coffee beer tastes like. I've had espresso beer (when I could still eat wheat), but that's the sizzle, not the steak.