I really like Goose Island Queen OA. It's very different. But it's not really a beer, more like a malt beverage. Crisp and clean but not much head retention. It's one of the better GF beers out there. They do use 100% quinoa in the recipe. It's single hopped with Cascade. And it uses Belgian Saison yeast fermented at 74 degrees.
I was thinking of using it more as a specialty grain, perhaps in a Bier de Garde or Saison. I figure I'd derive more complexity if it was malted instead of just using the dry kernels out of the bag. I'd like to malt it, and take half of the malted quinoa and give it a deeper roast (maybe the equivalent of 15L).
I love eating the stuff (so much more flavorful than rice), and it has a very high protein content (would need to step mash, with enough time for a protein rest) so I think it would give a lot of texture to the beer, much like oats.
I think the last time I played kickball was 1978, but I've had a few drinking blackouts throughout the last couple of decades so anything is possible.
Hey. I think we used to play kickball together. Good to see you on CHAOS.
I've heard of people mashing different ceral grains. What kind of flavor would you expect from quiona? I'd have to read more to see if you can use it alone and extract enough simple sugars from it to allow it to be fermentable. Definitely a interesting ides though.
I really like Goose Island Queen OA. It's very different. But it's not really a beer, more like a malt beverage. Crisp and clean but not much head retention. It's one of the better GF beers out there. They do use 100% quinoa in the recipe. It's single hopped with Cascade. And it uses Belgian Saison yeast fermented at 74 degrees.
Good Island brews a beer which is primarily (entirely?) Quinoa. Queen-OA I think it's called. It's pretty okay.
Hi David,
I was thinking of using it more as a specialty grain, perhaps in a Bier de Garde or Saison. I figure I'd derive more complexity if it was malted instead of just using the dry kernels out of the bag. I'd like to malt it, and take half of the malted quinoa and give it a deeper roast (maybe the equivalent of 15L).
I love eating the stuff (so much more flavorful than rice), and it has a very high protein content (would need to step mash, with enough time for a protein rest) so I think it would give a lot of texture to the beer, much like oats.
I think the last time I played kickball was 1978, but I've had a few drinking blackouts throughout the last couple of decades so anything is possible.
-E
Efrain Madrigal
Efrain,
Hey. I think we used to play kickball together. Good to see you on CHAOS.
I've heard of people mashing different ceral grains. What kind of flavor would you expect from quiona? I'd have to read more to see if you can use it alone and extract enough simple sugars from it to allow it to be fermentable. Definitely a interesting ides though.
ive been meaning to mess around with buckwheat
...igz...
OTay!!!