Cerveza Artesanal sin Gluten

Abstract

In Peru, Craft Beer production started in 2001 when former workers of Pilsen Trujillo started beer crafting for a local nightclub, under the name “Hops”. \nBy 2013, beer crafting grew stronger thanks to brands like Barbarian. In 2017, Craft Beer production reached a million litters (unverified information) and a 50% growth is expected by the end of 2018. \nNowadays there are approximately 100 microbreweries nationwide and a proportional increase in production is expected. \nHowever, this growth is excluding a big part of society. In Peru, there is a large amount of celiac people (allergic to gluten) and people with non-celiac gluten sensitivity, who are unable to drink beer due to barley (high in gluten), the main ingredient of beer. \nThat is why TUKUY is conceived. A non-gluten craft beer, made from quinoa and sorghum, which gives an exquisite experience to the consumer’s palate. This product is not only for celiac people, but for all consumers who are looking for a different approach in flavor and crafting inputs. \nThis product will be offered in main local restaurants, including healthy and celiac-oriented cooking, local bars and a direct channel of distribution via Facebook Marketplace. \n \n \n \nIt is certain that the business will be successful since it will cover the demand of a neglected segment and an ever-growing market constantly looking for innovation. Lastly, it will capitalize in the current trend to increase the consumption of more gluten-free products.