Quinoa
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Quinoa is a pseudocereal that can be used as partial replacements for malt in the production of new beers. It is of interest due to its high levels of nutrients and micronutrients, including minerals which can significantly improve the performance of brewing yeast and the fermentation rate. The use of quinoa increased the content of both zinc and magnesium ions substantially, even when only 10% of the barley malt was replaced. Zn2+ and Mg2+ content increased by 41% and 49%, respectively, while the ratio of Mg2+ to Ca2+ rose from 1.4:1 to 1.9:1.[1]
References[edit]
- ↑ Kordialik‐Bogacka E, Bogdan P, Ciosek A. Effects of quinoa and amaranth on zinc, magnesium and calcium content in beer wort. Int J Food Sci Technol. 2019;54(5):1706–1712.