QUINOA BEER IS HERE TO STAY

By:  Ricardo Irivarren – Founder, Miski Brewing Company

The emergence of Miski Ancestral Quinoa Beer is a testament to the power of innovation in the beverage industry. Crafting a gluten-free beer entirely from quinoa is a remarkable achievement, opening new horizons for beer enthusiasts with dietary restrictions and preferences. This bold endeavour not only respects tradition but also propels it into the future.

The journey to create Miski Ancestral Quinoa Beer began with a seemingly impossible challenge posed to Nigara College’s Food & Beverage Innovation Centre during the pandemic.  The goal was clear: to develop a beer that embodied the essence of traditional beer – taste, look, and smell like beer – using 100% quinoa, therefore being gluten-free.   The project’s passionate inception, agreed upon by Adrian Popowycz, Brewmaster Professor at Niagara College, marked a daring step into uncharted territory, devoid of guarantees.

Three years of hard work, countless trials and errors, and an unwavering commitment to excellence resulted in the birth of Miski Ancestral Quinoa Beer. This ground-breaking creation stands as the first of its kind:  100% quinoa-based beer, which is also proudly Gluten-Free, Organic, Vegan, Kosher certified, calorie conscious and low in carbs. These accolades, achieved in the face of uncertainty, underscore the extraordinary nature of this venture.

Today, Miski Ancestral Quinoa Beer is produced in our dedicated gluten-free facility located in Barrie, Ontario, and its popularity is on the rise, with a rapid expansion into nearly 150 LCBO locations, grocery stores and select restaurants and hotels across Ontario.  Our first shipment out of the province on its way to neighbouring Manitoba, and coordinations with distributors in northern US states are currently in progress.

The success of Miski Ancestral Quinoa Beer has paved the way for a new era in the craft beer industry.  With more variations in progress, including our Ancestral Light (3.5%), Ancestral Belgian (6.2%), and Ancestral IPA (6.5%), quinoa has proven to be an exceptional alternative in the premium craft beer market. This innovation is an invitation to fellow brewmasters to explore the endless possibilities it offers.

Miski Ancestral Quinoa Beer is not just a fleeting trend but a permanent addition to the world of craft beer.  It’s remarkable journey, from an audacious challenge to a successful product enjoyed by many, demonstrates that when passion, innovation, and dedication converge, groundbreaking creations are born and destined to leave a lasting mark. Yes, Quinoa Beer is here to stay!

To learn more about Miski Brewing Company and our exceptional brews please visit www.miskibrewing.com and follow @miskibrewing for updates and announcements.

Ricardo Irivarren

President

Email: ricardo@miskibrewing.com