I finally got my hands on some of the Cochabamba-based Blumental’s ales made from amaranth (red ale) and quinoa (golden ale), both clocking in at 5% ABV. Both list their specialty grain as the final ingredient, so that’s a hint at how much character they actually add to the final result
Side-by-side, they are visually distinct, with the Amaranth Red Ale being a light copper hue, clear, and with a lasting head. The Quinoa Golden Ale is very blonde, even white and just a bit cloudy, hinting at the high protein levels of quinoa. On the other hand, the actual taste and aroma differences are–at best–subtle. The amaranth is just the slightest bit more malty, while the quinoa tastes a tiny bit tangier and fruitier in the aroma. That’s disappointingly it.
If you’re looking to try a Bolivian beer with a “supergrain”, I’d still go with Kushaav’s El Salaar.