July 2021

On July 17, around 40 liters of quinoa IPA were brewed using an experimental approach. The conventional malts, which always contain gluten, were replaced with a special type of quinoa that contains neither gluten nor saponins, and enzymes. Hallertauer Magnum was used for the bitterness, Citra, Simcoe and Hüll Melon for the dry hopping. According to the provisional Beer Act of 1993, which in Germany is the legally binding implementation of the so-called "Purity Law of 1516", it is not strictly speaking a beer, even though it was brewed like a beer and tastes like an IPA. That's why we simply call it "Quinoa IPA". With an original gravity of around 11.5 °P, it has an alcohol content of 4.5% by volume and the yeast used was Lallemand BRY-97.

On July 3, we brewed 200 liters of top-fermented "Laerdal Kveik" beer using our 150 liter BrewTools system and the Braumeister 50. We mashed a total of 42 kg of Pale Ale malt and the wort was mildly hopped with Hallertau Magnum. According to the manufacturer, Laerdal-Kveik produces aromas of pineapple and fruit salad, which we supported with various fruity aroma hops. The beer has been fermented and is currently maturing in our "Tank Siegfried". At 3.4% alcohol by volume, it is not too strong.