2017 Master Brewers Conference
76. Initial investigation into gluten-free beer brewed from malted quinoa

Drew Budner, Coastal Carolina University, Conway, SC, U.S.A.

Coauthor(s): Samantha Tucker, Coastal Carolina University, Conway, SC, U.S.A.; Joseph Carr, Coastal Carolina University, Conway, SC, U.S.A.

Malt and Grains

As the interest in novel beer products has grown, especially gluten-free beers, new grain materials have been incorporated into the brewing process. The primary gluten-free grain used to produce beer has been sorghum. Interest in producing beer from additional grains has grown and commercial malters are beginning to supply other novel grains. This study is an initial investigation of beer brewed from malted quinoa.

Drew Budner earned a B.S. degree in chemistry from Adams State University and a Ph.D. degree in analytical chemistry from South Dakota State University. He taught at Whitworth University from 2006 to 2013 and Coastal Carolina University from 2013 to the present. His research group focuses on creating a chemical profile of beer.

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