In response to increasing consumer demand for new beer flavours and styles, this project investigated the applicability of unmalted alternative cereals and pseudocereals. It explored how brewers can implement these alternative raw materials into the brewing process. This involved scaling up from lab to industrial scale. The impact on the flavour, quality and stability of the innovative beers was examined. The alternative cereals that were investigated are the ancient wheat varieties einkorn, emmer wheat, spelt and khorasan; the pseudocereals quinoa, amaranth and buckwheat, and other less common cereals such as sorghum, teff and tritordeum.