“There is a new beer from Japan that is brewed in Hokkaido. It’s quite unusual because it is a low-malt beer that uses milk. In fact, it might be something that U.S. milk producers should consider. Having too much leftover milk with no good way to use it, one Japanese farmer convinced a nearby brewery to make milk beer. It is appropriately called Bilk. Because a full one-third of the brew is milk, it uses a surplus that otherwise might be destroyed. The taste is fruity and said to complement sweet foods.”
“Champagne Lager is what could probably be called a hybrid. That’s because it does the unthinkable and combines grapes and hops in the same beverage. The cross-beer has met with approval at beer festivals. In the United States it is distributed by the name Champagne Beer.”
The full story mentions beer made out of…
“Quinoa
A species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a grass. As a chenopod, quinoa is closely related to species such as beets, spinach and tumbleweeds. Its leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited.”
Note: quinua seems to be a slight variant of the same plant… quinoa.