mongozo buckwheat

Although it sounds like it, buckwheat is not a grain. The plant belongs to the knotweed family and has gained importance in recent years because it is a gluten-free alternative to common grains. The square buckwheat fruits can be ground into flour or semolina, but they can also be peeled and used as a rice substitute. In Asia, noodles are made from buckwheat flour, in America they make pancakes from it, in parts of Italy it is used for polenta, pasta and baked goods, and in France the grain is also the basis for pancakes and pastries. In Belgium, however, buckwheat is used for brewing. At least in the Huyghe house.

As part of the Mongozo series, a range of gluten-free beers based on a recipe from Africa, the brewery has developed a wit with buckwheat. Following the Belgian brewing tradition, the brew was flavored with orange peel and coriander seeds. Some of the wheat malt was replaced with buckwheat and rice, which gives the beer an elegant lightness. In terms of taste, the buckwheat is hardly noticeable: Mongozo Buckwheat brings a spicy combination of gentle wheat, freshly grated orange zest, hints of ripe banana and a touch of spicy herbs into the glass. The pseudo-grain contributes at most a mild acidity that complements the play of flavors wonderfully.