Quinoa Blond Ale: when beer is good and right.

It was known that Quinoa is a particularly versatile vegetable, since the first seeds arrived in Italy from South America. Its success is indeed unmistakable, and we are all witnessing the results with continuous growth in market sales.

A gluten-free beer: the one with quinoa

Today we present to you a special product based on Quinoa that comes from a solidarity project that the Consortium Altromercato is developing in Bolivia: more than 10,000 producers belonging to the Anapqui National Association select this seed and package it for fair and solidary trade in Europe. This is an exceptional quality of Quinoa that offers outstanding functional and protein quality. With this Quinoa, a Blond Ale is produced that has nothing to envy from the more classic gluten-containing ones. Therefore, a good gluten-free beer is indeed possible!

Gluten-free beer: a delicate flavor

The flavor is very particular and delicate, with a malty and milky nose, featuring vegetal sensations and typical crusty bread notes. Those who drink it always say it’s a beer with character and excellent drinkability. Obtained through high fermentation, its color is bright light yellow and slightly hazy. Its creaminess is moderated by particularly fine bubbles, even if not particularly persistent. It has an almond note in the finish that is very intriguing and makes it an elegant product, ideal for an approach not particularly aimed at complex dishes. Refreshing and ideal for warmer periods as a thirst quencher.

Quinoa beer: pairings

In the kitchen, we recommend it with grilled sea fish, such as a nice sea bass in a salt crust or with a nice mixed fryer. If you want to try the pleasantness of beer with cheese, you should pair it with a good fresh goat cheese or some creamy cow's milk cheese. We suggest an incredible cheese like Manghito, produced by Giuseppe Bernardinelli of Sapori del Portico. This beer is not only organic and gluten-free but is also completely vegan, as it is not produced with any animal-origin ingredients.

Bernardo Pasquali