Imbibe Magazine | 18.02.2026 21:59
On a trip to Peru, Samara Oster ordered a quinoa beer off a restaurant’s menu. Not knowing the difference between an ale and a lager (and admittedly still not fully fluent in beer styles), Oster was intrigued by the gluten-free beverage made from the country’s native grain. It wasn’t until years later that the Harvard grad was taking an entrepreneurship class in business school at the neighboring Massachusetts Institute of Technology that Oster revisited the memory of that unconventional beer.
