MIT Grad Makes Gluten-Free Quinoa Beer

WBZ NewsRadio's Brooke McCarthy reports. 

Episode Transcript

Speaker 1 (00:00):
During her travels in South America, MIT grad Samara Auster
tried Quenwa beer for the first time, but the problem
was it still had barley in it.

Speaker 2 (00:08):
I tried it, and I loved the taste of it,
and I was like, it doesn't have that maltiness and
the bitterness that I associated with so many beers. It
was just a light, refreshing drink, and I thought, well,
this would be great if it were gluten free.

Speaker 1 (00:21):
After a few years, dozens of different formulas and some
pretty bad taste tests, she perfected the recipe and Melly
was brewed. Samara says it's the first beer made entirely
from Quenla and she teamed up with two MIT food
scientists to get it just right.

Speaker 2 (00:34):
The kma itself just behaves so differently from traditional barley
or wheat or oath or the typical things that you
see in a beer that we really had to kind
of reinvent the brewing process.

Speaker 1 (00:45):
You can find Melly in certain liquor stores in and
around Boston. Brook McCarthy WBZ, Boston's news radio