Drink of the Week: Meli Quinoa Beer

The world of gluten-free beer has evolved leaps and bounds, even since 2007, when the Great American Beer Festival created a dedicated category for recognition. Brewers employ a variety of methods, from using enzymes to break down gluten in traditionally brewed beer, to utilizing base grains that are naturally gluten free, like sorghum, oats, and rice. Meli Quinoa Beer falls into the latter category, utilizing a grain more often seen on the dining table than in a pint glass.

After sampling a quinoa-barley brew while traveling through South America, Meli founder Samara Oster set out to create one herself. The Harvard and MIT-alum recruited a team of MIT food scientists and spent the next three years experimenting with more than 100 recipes to create what ultimately became the Meli Quinoa Beer, newly launched nationwide this spring.

Brewed with 100-percent quinoa as the base grain, the beer is naturally gluten-free. It’s also surprisingly delicious, for those who might have any preconceptions about gluten-free beer. Bright and crisp, Meli also has a clean but pronounced bitterness, complemented with a hint of tropical flavor and aroma—think fresh pineapple and tart passion fruit. At 4.4 percent ABV, the Meli Quinoa beer is also exceptionally drinkable and refreshing. The fact that it is gluten-free is simply a fringe benefit, rather than its selling point. $16.99/4-pack, drinkmeli.com