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We have not yet completed our business plan. We are currently doing some trials in Canada from which we will be able to more precisely and accurately develop our proforma. We will need to raise quite a bit of money, but have not decided how we plan to do that yet.

The recipe would not be easy for you to replicate, since it requires starting with raw quinoa, malting at very specific temperatures, deculming the rootletts, roasting, mashing, etc. Since you are close by, in CT, perhaps I can somehow get a bottle to you?

I just feel compelled to jump in and post to this thread. I have been playing around with gluten free home brewing for about two and a half years. I have given bottles of my beer to a couple of brewmasters I know without telling them exactly what they were tasting. Neither had any clue that the...