Meli Quinoa Beer is the first beer in the United States made only from organic quinoa, hops, yeast and water, and it boasts a bright, crisp taste with a clean finish.
Creator Samara Oster, a Harvard and MIT graduate, was never a fan of beer because she found it too heavy or too bitter. But during a trip to Peru, she discovered a beer partially brewed with quinoa. With the support of a team of MIT food scientists, Meli's Quinoa Beer took over three years to perfect, since it called for tweaks to traditional brewing methods to accommodate quinoa’s unique properties.
As a naturally gluten-free beer that contains no added sugar and comes in at just 4.4% ABV, Meli's Quinoa Beer speaks to wellness-conscious drinkers seeking lighter options.
Why This Trend Is Growing
- Naturally Gluten-free Alcohol
- The creation of quinoa-based beers illustrates a burgeoning trend of naturally gluten-free alcoholic beverages catering to dietary preferences and restrictions.
- Wellness-focused Beverages
- A move towards lighter, health-oriented drink options signifies a growing consumer interest in wellness-focused beverages with lower alcoholic content.
- Alternative Grain Brewing
- Brewing with alternative grains such as quinoa presents opportunities to innovate in brewing techniques for unique flavor profiles and dietary benefits.
Industries Being Reshaped
- Craft Brewing
- The craft brewing industry has the potential to expand by embracing unique ingredients like quinoa to cater to evolving consumer tastes.
- Health and Wellness
- The health and wellness industry sees potential with beverages that align with dietary trends, offering products that boast natural ingredients and gluten-free formulations.
- Gluten-free Foods and Beverages
- A niche yet growing industry segment for gluten-free foods and beverages is expanded by innovations like quinoa-based beers to reach larger audiences.
