An October 13 article in The Beer Connoisseur reported on Miski Brewing’s revolutionary Organic Gluten-Free Quinoa craft beer, Ancestral Ale.
The article highlights that the beer was created in collaboration with Niagara College’s Food & Beverage Innovation Centre, and includes a quote from Bewmaster Professor and Program Coordinator, Adrian Popowycz: “We had to find creative ways to produce the beer as the quinoa grain can clog up the traditional lauter tuns, making it challenging to obtain the necessary sugar extract. After several processing and equipment explorations, they were able to find a specialised piece of equipment, a mash filter, that allowed us to obtain the volume of extracts needed to create a commercially viable product.”
Read the October 13 article here.
