Microbreweres in Peru innovate with alternative ingredients

Thirty microbreweries are brewing craft beer with alternative and local ingredients such as grains and plants, maca, quinoa and coca leaves. 

Peruvian microbreweries are breaking the mold. In a environment overtook by climate change, instead of traditional elements such as hops and barley they focus on using grains and Andean plants. Some of them like maca, quinoa and coca leaves.

These are ingredients that not only bring a different taste to beer, but also benefit health. For example, the coca leaf is anti-inflammatory, relieves hunger and fatigue. Therefore, beer is natural and above all nutritious, according to the microbrewer Sol Marcos. Another benefit is the low level of alcohol that coca provides in the fermentation process.

Other producers, such as Sonia Estrella, opt for maca, known as Andean ginseng. Generally, it is presented as a dietary supplement. Currently, it is positioned as a leading ingredient in the production of Peruvian artisanal beer, and is mixed with quinoa.

The famous Andean superfood well known among athletes and athletes helps, like coca, to relieve stress and fatigue.


The boom of artisanal breweries in Peru

This market now has 30 microbreweries officially registered with the national association of brewers. In Peru, per capita beer consumption is 45 liters. Although it is a low figure compared to countries with a greater brewing culture, this figure is increasing in breweries such as Barbarian. They advance approximately 400% a year.

Currently there are 14 brands of Peruvian craft beers confirmed known by the population adept at this style of beer.



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