ALMIGAR
Carbohydrates aren't bad! You just have to know how to use them.
We've developed a flake that can be used as a substitute for barley in brewing beer and spirits. We can also offer gluten-free flour and starch to supply the food industry.
Almigar (4kg - 20kg - 45kg)
Almigar is our proposed substitute for barley in beer brewing. We have tested it by replacing up to 70% of the malted barley in the formulation, and the result is a light beer with excellent physical and organoleptic characteristics.
OUR OTHER PERUVIAN QUINOA BEERS
"Michelle du Quinoa"
Our craft beer was made by replacing 70% of the malted barley in its formulation, which significantly reduces production costs and, most importantly, without changing the color, flavor, or aroma characteristics of "normal" beers.
Our ALMIGAR-CSE, lacking the embryos characteristic of quinoa grains, has much less protein, preventing it from coagulating and giving the beer a cloudy appearance.
Wasqui by Jiwra
Wasqui (also spelled wuasqui or washqui) is a word formed from the Quechua words "washku" (liquor) and "quinoa" (Chenopodium quinoa Willd), a plant native to central South America (Peru/Bolivia) cultivated by Native Americans for over 5,000 years, who called it "the mother grain." It is an alcoholic beverage obtained by distilling fermented quinoa grains and does not require aging in wooden barrels. Its alcohol content ranges between 38% and 40%. It is clear in color and retains the almond aromas and flavors characteristic of cooked quinoa grain.
Flour & Starch
"Quinuarina" and "StarchQui" are our proposals to offer two revolutionary ingredients to the food industry. The techno-functional properties of quinoa flour and starch are truly remarkable, in addition to being gluten-free.