Buckwheat and Quinoa Brewing

Unlock the brewing potential of buckwheat and quinoa

Buckwheat and quinoa are pseudo-cereals. Unlike barley, pseudo-cereals do not belong to the grass family. But, like cereal grains, they consist predominantly of starch. They have a starchy endosperm and a non-starchy aleurone layer. These pseudo-cereals are not commonly used in the brewing industry. In recent years they have been of interest because of their gluten-free status. However, due to the lack of endogenous enzymes, difficulties to malt and the presence of viscosity influencing components, many problems can exist when using buckwheat and quinoa as adjuncts.

Typical Buckwheat and Quinoa Brewing Problem Kerry's Solution
Poor mash or beer filtration Promalt, Bioglucanase
Insufficient levels of free amino nitrogen Promalt, Bioprotease
High mash viscosities and starch positive wort Hitempase
Wort clarity Whirlfloc
Limited vitamins, essential salts and amino acids for yeast Yeastex
Poor foam stability Biofoam K, Biofoam AT