Buckwheat / Quinoa

Buckwheat and quinoa are pseudocereals. Unlike barley, pseudocereals 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 cereals are at present 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 as an adjunct.

Typical problems	Our Solutions
Poor mash or beer filtration	Promalt, Bioglucanase, Biocellulase
Insufficient levels of free amino nitrogen	Promalt, Bioprotease
High mash viscosities and starch positive wort	Hitempase
Wort clarity	Whirlfloc
Limited vitamins, essential salts and amino acids for yeast	Yeastex
Poor foam stability	Biofoam K, Biofoam W, Biofoam CL