The world of gluten-free beer has advanced leaps and bounds, even since 2007, when the Nice American Beer Competition created a devoted class for recognition. Brewers make use of quite a lot of strategies, from utilizing enzymes to interrupt down gluten in historically brewed beer, to using base grains which can be naturally gluten free, like sorghum, oats, and rice. Meli Quinoa Beer falls into the latter class, using a grain extra usually seen on the eating desk than in a pint glass.

After sampling a quinoa-barley brew whereas touring by means of South America, Meli founder Samara Oster got down to create one herself. The Harvard and MIT-alum recruited a crew of MIT meals scientists and spent the subsequent three years experimenting with greater than 100 recipes to create what in the end grew to become the Meli Quinoa Beer, newly launched nationwide this spring.

Brewed with 100-percent quinoa as the bottom grain, the beer is of course gluten-free. It’s additionally surprisingly scrumptious, for individuals who may need any preconceptions about gluten-free beer. Vibrant and crisp, Meli additionally has a clear however pronounced bitterness, complemented with a touch of tropical taste and aroma—suppose contemporary pineapple and tart ardour fruit. At 4.4 % ABV, the Meli Quinoa beer can also be exceptionally drinkable and refreshing. The truth that it’s gluten-free is solely a fringe profit, slightly than its promoting level. $16.99/4-pack, drinkmeli.com