Buckwheat and quinoa are pseudo-cereals. Unlike barley, pseudo-cereals do not belong to the grass family. But, like cereal grains, they consist predominantly of starch. They have a starchy endosperm and a non-starchy aleurone layer. These pseudo-cereals are not commonly used in the brewing industry. In recent years they have been of interest because of their gluten-free status. However, due to the lack of endogenous enzymes, difficulties to malt and the presence of viscosity influencing components, many problems can exist when using buckwheat and quinoa as adjuncts.
|Typical Buckwheat and Quinoa Brewing Problem||Kerry's Solution|
|Poor mash or beer filtration||Promalt, Bioglucanase|
|Insufficient levels of free amino nitrogen||Promalt, Bioprotease|
|High mash viscosities and starch positive wort||Hitempase|
|Limited vitamins, essential salts and amino acids for yeast||Yeastex|
|Poor foam stability||Biofoam K, Biofoam AT|