Gluten Free Beer Reviews
Posted by Mike in GF Product Review, Gluten Free BusinessesFeb 12th, 2009 | 192 responses
Here is a list of gluten free beers that can satisfy your beer craving and let you old a cold glass bottle in your hand once again!
Beer is one of the things I miss the most since switching to gluten free. Most of all I miss the convenience of going to any friend’s house or any gas station and being able to grab a beer, especially on a hot summer day. When I first switched to the gluten free diet, I didn’t like the taste of any of the gluten free beers. They just didn’t compare to what I was used to. After being gluten free for a year, I now enjoy many of the gluten free beer options.
Please watch the Beer Tasting Videos for more information and candid reactions.
Or View the Gluten Free Cider review and video (Coming Soon!)
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Redbridge
ABV: 4.8% Price: $8.99 /6 pack of 12oz. bottles
“The alcohol content of Redbridge is 4.8% by volume. And just in case you and your readers are curious, it has 160 calories and 16.4 grams of carbs per 12-ounce serving.” -Dave @ Redbridge
“Redbridge beer doesn’t need to make promises to stand out from the crowd; its very essence sets it apart. Redbridge is made without wheat or barley, so the approximately 3.2 million consumers who are unable to drink beer made with barley due to Celiac Disease or because they follow a wheat-free or gluten-free diet can once again enjoy a great tasting beer. Redbridge is a rich, full-bodied lager brewed from sorghum for a well-balanced, moderately hopped taste.”
- “I’m usually a light beer drinker, and Redbridge had too much of the wrong flavor for me. A light version may be pretty good. We need a cheap, mass produced, easily found, light gluten free beer.” Mike H. -Kansas City, KS (immediately after going gluten free)
- “Redbridge is one of my favorites! Its taste falls somewhere in between Bud Light and Budweiser” Mike H. -Kansas City, KS (a year after going gluten free)
- “Closest comparison I normally give people is Schlafly Pale Ale, but “not quite right”.” Steve -St. Louis, MO
- “I must say, I was really skeptical given that it is an Anheiser Busch beer, but I was surprisingliy shocked when I tasted it. It tasted like a good amber/red beer. The only beers that I could compare the flavor to are Killian’s Red and BJ’s Brewery’s Jeramiah Red. Both really good red beers.” Ganj
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Bard’s Tale
ABV: 4.6%. Price: $9.99 /6 pack of 12oz. bottles
“As ardent beer lovers (and diagnosed celiacs ourselves), we made it our mission to make a beer available to everyone again. And so the Bard’s Tale Beer Company, LLC was born. Our marching orders were clear: Develop a line of craft brewed beers that use gluten-free brewing grains. And not just any beer would suffice- we would create a product that was as good as anything produced by traditional craft brewers.”
- “I can’t drink more than one of them. This one starts out good, but by the end of it, I’m swearing it off.” Steve -St. Louis, MO
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New Grist
ABV: 5.7% Price: $9.99 /6 pack of 12oz. bottles
“The first beer brewed without malted barley or gluten-containing products to be authorized by the U.S. Government. Each batch brewed at Lakefront’s Milwaukee headquarters is tested for gluten prior to fermentation, before being bottled and shipped. New Grist is currently available nationwide in six packs of 12-ounce bottles.”
- “By far the most drinkable. Light and summery.” Steve -St. Louis, MO
- “I gave New Grist a second chance after going gluten free for six months. It was much better the second time… I had probably forgotten what Bud Light tastes like and probably has heavily influenced by what I was eating. I’ll be adding New Grist to my choices at the liquor stores from now on.” Mike H. -Kansas City, KS
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Green’s
ABV: Endeavor 7%, Mission 6%, Quest 8.5%, Pathfinder 7%. Price: $5.99 /500ml bottle
Inspired by strong European beers and developed to a closely guarded secret recipe, the specialist beers are brewed with a strong body, crisp taste and a refreshing flavour, losing none of the taste but all of the allergens. Where as most conventional brewing practices employ either Isinglass or gelatine based products in the clearing process, Green’s only uses natural tannins, which as well as giving them an attractive hazy body, makes them suitable for both Vegetarian and Vegan diets. Green’s beers DO NOT contain any of the following allergens or products thereof: Gluten, Crustaceans, Eggs, Fish, Peanuts, Soya beans, Milk, Lactose, Nuts, Celery, Mustard, Sesame seeds, Sulphur dioxide and sulphites.
- “Delicious, but a little pricey. Endeavour Dubble – This is great to have every once in a while. I never really liked this type of beer with or without gluten. Quest Tripel – Same goes for the tripel. WAY too flowery and hoppy for me. But it does have something around a 9% Alcohol content, and all the Greens come in half liters.” Steve -St. Louis, MO
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St. Peters
ABV: Sorghum 4.2% Price: $4.99 /500ml bottle
“St. Peter’s Brewery, has announced a new addition to its range of award winning beers G-Free. G-Free is a gluten-free beer suitable for consumption by coeliacs and the product has received approval from Coeliac UK, the charity for people with coeliac disease, to carry their logo and licence. Described as a clean, crisp gluten-free ale with a pilsner style lager finish and aromas of citrus and mandarin from American Amarillo hops.”
- “Kinda fruity, like I would want to put an orange in it. Reminds me of a Blue Moon or Micky’s” -Joe & Jim -Overland Park, KS
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Hambleton
ABV: Toleration 4.8% Price: $7.99 /500ml bottle
“Hambleton Ales’ Gluten Free Ale and Gluten Free Lager deliver the full flavour and satisfaction expected from British ales in a gluten and wheat free formulation.”
- “Very sweet all the way- finishing with a very fruity flavor. Comparable to a apple cider like Woodchuck, but with different fruits.” Mike H. -Kansas City, KS
- “This is my favorite of them all…. WHAT IS THAT IN MY BEER?!?!? …nevermind, I don’t drink beers with sediment!” Joe S. -Overland Park, KS
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Messagere
ABV: 5% Price: unknown
“Blown in on the wind and tide, chasing behind her older sister, Messagère Pale Ale, Messagère Red Ale dreams of reaching port to the delight of your taste buds with a brand new GLUTEN-FREE beer. Red Ale’s gorgeous mahogany colour hides subtle hints of dried fruit and authentic hops, leaving a delicate, woodsy taste on the tongue.” INGREDIENTS: Fresh water, rice syrup, rice malt, glucose extract, buckwheat, millet, hops.
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Rampo Valley
ABV: unknown Price: unknown
“R.V.B brews some of the world’s most exciting beers including the award winning gluten free Honey Beer and the dynamic Skull Crusher with 10% alcohol.”
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Sprecher
ABV: 4.2% Price: unknown
“Sprecher’s gluten free Shakparo Ale is a West African Shakparo-style beer brewed from sorghum and millet. An unfiltered, light, crisp ale with a cider or fruit profile and a dry vinous aftertaste, it is best characterized as an easy-drinking or session beer perfect for summer gatherings. This beer pairs nicely with lighter fare such as sandwiches, salads, chicken, fish, and spicier foods.”
“In the Sprecher’s “Limited release” section: http://www.sprecherbrewery.com/beer.php?cat=5
Sprecher’s gluten free Shakparo Ale is a West African Shakparo-style beer brewed from sorghum and millet. An unfiltered, light, crisp ale with a cider or fruit profile and a dry vinous aftertaste, it is best characterized as an easy-drinking or session beer perfect for summer gatherings. This beer pairs nicely with lighter fare such as sandwiches, salads, chicken, fish, and spicier foods.” -Vin
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Please watch the Beer Tasting Videos for more information and candid reactions.
Or View the Gluten Free Cider review and video (Coming Soon!)
192 Responses to “Gluten Free Beer Reviews”
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About Me
Hey…. How about an updated… new list?
I would love to find something comparable to Sierra Nevada Pale Ale or Cornona in a light tasting … gluten free beer
Sure, that’s probably best said for people who really have major issues even with trace amounts of gluten. But by the same token, there are many people who have celiac disease, but can tolerate trace amounts. In fact, my doctor informed me that the substantial majority of people who have celiac disease do not have the violent reactions and severe side effects from gluten, but are more like me, where a normal diet of gluten is certainly bad, but down to trace amounts has no side effects. I was told to monitor how I’m feeling and get blood work done periodically to check on the antibody. So far so good (7 years now on the diet). For those that are like me in terms of tolerance, you might want to try a Daura, and enjoy the real beer taste!
tim it might not have effect on people but again our bodies treat it as a poison/toxin. consuming something that has levels below the “limit” knowingly is pretty much the same as if you are consuming something with a trace of lead in it.
not having outward reactions and side effects doesnt mean that you are not having damage done inside your body.
it is up to the individual, but i see no logic in consuming something that ~might~ be safe when you have totally safe alternatives.
missy, idk how much help it is but there is this list http://www.glutenfreedietfoods.com/beer_list.html
Just don’t try the Woodchuck Hard Cider>>it is soooo sweet!
New one out of Colo that is really good but so far have only been able to buy it in Sterling
This is false… Budwiser products are some of the only rice beers left… and thus they are gluten free. I am not a rep, nor do I require a gluten free diet, I know this because I tend bar.
drink responsibly!
@ natalie, please cite. everywhere i can see rice is only part of the ingredients and it still has malted barley.
@ Natalie, Budweiser may have rice in it but it also has malt made from grain which is full of gluten.The only product they make that is gluten free is Redbridge. Call them if you don’t beleive it.
Mike,
I am allergic to wheat, corn, potatoes,and soy! Is there a beer or a liqour for me??
Harley, liquor will be the same as what is said of gf liquor. As long as it is well distiller and nothing is added you are safe. Rum and Jim are both probably almost always safe and the rest as long as it is decent quality (well distilled) and no additives after you distill
I would start from the liquor we know is gf and check them for the corn and soy. And depending on your sensitivity you may be able to follow the gf distillation idea or maybe not
-matt
@Harley & Matt
Matt, correct me if I’m wrong, but I believe Rum and Tequila are the two that are naturally gluten free. Gin is not.
Harley, I’m not familiar enough with other allergies, gluten is tough enough, to give you a good recommendation. I’d stick with Rum and Tequila, then research more then introduce the others.
I believe the distillation issue is different with every liquor(vodka, gin, and whiskey/burbon). The more it is distilled, the less gluten. BUT sometimes more flavor, usually mash(not gluten free), is added in after distillation…. life sucks, doesn’t it? LOL
Mike, rum should be but I would only say 100 agave tequila is going to be safe. I thought gin was from juniper berries but idk I’d there are usuall additives
Harley – try out wine, mead (honey wine) and cider. Making cider is a piece of cake get some non-pasteurized cider, add yeast in a sanitary container and let it ferment for a month or so. You can add flavorings or sweeteners. If you want to boost the alcohol, you can do what’s called “jacking” which is where you freeze it, and skim off the ice, which is largely water. The alcohol will remain unfrozen and concentrated.
Also, you could look into making your own GF beer, usually the recipe is sorghum, hops, water and yeast.
See prior posting on 3/11 — Sheri
Go to breworganic.com and order the GF beer Home Brew Kit, if they aren’t in stock they will put all the ingredients and the recipe together for you. Also, they will ship anywhere in the world.
Hey Mike,
My husband and I have been diagnosed AND GFree since 2005, but last night we couldn’t take another hot summer night watching everyone else around us drink REAL beer and us stuck with wine. We DO NOT like the Redbridge GF beer because it is too sweet and doesn’t make us feel well—and it’s the only GF beer available here. We have also tried other brands, but they are VERY expensive and/or cause us to have a gluten reaction.
SO0—we drank Bud Light last night—-and so far NO reaction! Trust me. We react to SOO many GF products and are so tired of getting GF Gluten that we just decided to enjoy our gluten in a Bud Light last night. We decided on Bud Light because I had heard the rumor that it is rice beer and supposedly GF. We will wait another couple of days to really see—-but to tell you the truth I believe they are since we have had NONE of our usual symptoms that show up ‘the night’ of a glutening. I personally think it is MORE GF than Redbridge—-and tastier. Cheers!
@kb,
it has malted barley so it has gluten. you probably are having reactions to sorghum, soy, yeast, or something else. i usually react to pretty low levels of contamination and i have not had any issues with red bridge (but i agree it is not great tasting) but greens i have not had any gluten issues from.
@Mike,
Perhaps there is gluten in Bud LIght—-but it is obviously less than in the new labeled GF Betty Crocker cake mixes and frostings—because my husband has zero symptoms and I only have an itchy patch on my neck and very, very mild heart palpitations this morning. We ate a GF birthday cake made with the Betty Crocker mixes in April, and had pretty bad symptoms all the next day. In my searches this morning on just ‘how’ GF Bud Light is, it sounds like it does fall in the 20ppm or less range that is the apparent ‘standard’ for labeled GF foods. Ordinarily, our standard is ZERO ppm—-but like I said we have decided after 5 years of living GF and constantly getting glutened by labeled GF foods, that we would take charge and deliberately get a bit of gluten from something we enjoy! And interestingly enough, the Bud Light obviously has less gluten than Betty Crocker Gluten Free Cake Mix!!! Hooray!!! Well, if you like beer
We will do this at least 2 times a year—-enjoy 2-3 REAL Bud Light Beers at holiday time.
@kb, again i would question if you are having similar reactions to other allergens. BC’s mixes are made in canada, which has better GF regulation than the US AFAIK.
supposedly one of the main stream vanillas is not gluten free but not marked in any way to note that (IIRC the white cake calls for vanilla extract). second, remember lactose/casein issues are usually hand in hand with gluten issues and can cause major issues (i.e. the butter could be making you sick in those mixes). i would have a very very hard time believing the BC mixes had contamination problems seeing as i have had many of them in the last few months (and at least 4 or 5 in the last 2 months along with a bunch of GF bisquick pancakes) with no reactions.
@Matt,
I assure you that our gluten reactions are very, very easy for us to detect—-our symptoms to gluten are VERY specific. When we get gluten—-there is NO doubt that we got it. Initially, we had lactose intolerance problems but with gut healing that is not an issue anymore. We have no reaction to casein. I have a Canadian friend who is a nutritionist, and she says Canada is very problematic with their CC issues. And I can tell you with 100% assurance that Kinnickinick products made my family VERY ill with gluten contamination. Our kids’ symptoms come on very swiftly and undeniably from gluten—-and within 12 hours they have their TGR (Typical Gluten Reaction) symptoms. We ‘could’ be reacting to sorghum, dairy, eggs etc.—–but after 5 full years of dealing with living GF and navigating the lying and confusing food companies—-and then having those mystery symptoms that plagued my family for more than 13 years go away—I consider myself pretty much a PhD in GF eating and CC issues.And the BC products ARE made in a mixed facility, as well as Namaste products all these years (they finally got their own totally GF facility). We reacted to Namaste too—-and thought we were just crazy all those years until they JUST announced why they are getting their own facility. Guess why?
We all react differently and to different amounts. We ALL got sick eating Chex cereal. Our friends who are all Celiac also can eat them without a problem. When they get gluten they throw up and get diarrhea. When we get gluten we get headaches, joint pains, bruising/bleeding, mood alteration, zits, rashes, depression etc. Go figure!
KB, could you cite where you are getting your info about BC being made in a mixed factory because their package and advertising says in a GF facility.
you are honestly the first person i have heard claim CC issues with BC, Kinnickinick, and chex
I do not doubt you are having reactions of some kind but some of those reactions seem to be a but less common with celiac than others… and the simple fact that you are claiming reactions to products that are supposed to be certified gf while having no reactions with things made with barley (bud light) really point to other allergies/reactions on top of celiac.
Really Matt?!
I think you need to do some research on the MYRIAD of Celiac symptoms. There is a reason it is called The Great Pretender. And the products I stated we reacted to are NOT Certified GF. They claim GF on a label that has no meaning or teeth so far. The Certified GF label actually means something and so far, noone in our family has reacted to that products with that labeling.
I know a handful of people in real life that have had reactions to the products I mentioned—-and a LOT more online. My information came from a person who does GF consulting for BC and she actually toured the facility in which there is a dedicated ROOM for the mixes. The entire facility itself is not GF.
@Matt,
Here’s a brief article from the Sat Evening Post detailing the non-classic Celiac symptoms:
http://www.saturdayeveningpost.com/2010/03/01/wellness/general-health/celiac-disease-great-pretender.html
@kb, i know there is a huge range of symptoms and reactions, however a good amount of them are from constant exposure as apposed to one time exposure. again my comment was based on the fact that you are claiming symptoms from things listed gluten free while claiming pretty much no reaction from something we KNOW has gluten.
for example, bleeding/bruising is going to be caused from low platelet count, usually from low iron due to the poor absorption. i am not sure what would cause bruising quickly after consuming low levels of gluten once.
as to the certification on gluten free, i have seen reports of people also getting issues from GFCO (or what ever the name is) certified things as well. Knnikinnick did a multi week tear down and clean out of their factory when they bought it (pressure washing out everything including shutting down power to clean electronics, twice) in 2005. BC is sponsored by multiple celiac groups. that information makes it very hard for me to believe that they are not making sure of the purity.
honestly a dedicated factory is not necessarily better than a place that just has a room, and a sharing equipment doesnt mean unsafe. everything comes down to method.
You are correct Matt about the bleeding—it takes about 2 days of multiple exposures for that awful symptom to show up. Mystery bruises about a week. I consulted Dr. Fasano about the bleeding with our kids, and he was stumped too. It wasn’t too weird to me as my first exposure to Celiac was a family whose kids had the same exact symptoms and reactions to gluten, sometimes within hours.
As to the Bud Light not causing a reaction—WEIRD is all I can say! But from the research I have done it sounds like AB really thinks their beer is GF but has not done any testing—so the jury truly is out on that one. I figure it is just like the distilled liquor issue—we did react to a vodka once and my Celiac friend got really sick from gin—both supposed to be safe, even though they are distilled from pure white wheat. My husband and I certainly would NOT drink Bud Light on a regular basis, but considering we feel 100% fine now 2 days later, we will a couple of times a year. Not once have we felt this well after a couple of Redbridges. Plus, I figure that the Bud Light probably falls into the less than 10ppm range for gluten—-and the standard about to be passed is up to 20ppm, so to me it is a Sort-Of safe beverage.
with brewing the gluten protein is ~supposedly~ broken down… however there is no research on how those byproducts cause reactions in celiacs, and of course not all of it is broken down and then you have the question that people rarely pay attention to of the allergies that are there along with celiac; many people cannot eat oats (gf) that are celiac because they have an additional allergy, celiacs probably also are having reactions to “gluten” that is actually from other things in the wheat/rye/barley plants.
as to the distilling, on paper/in theory distilling will take out only the alcohol… in practice a single distillation usually will have carry over (depending on the process they use and how they control it etc,etc,etc) i have heard people claiming reactions to lower quality vodkas. i do not know much about the gin making process so idk what is carrying over or being added. however if you look at maker’s mark, it is mashed from white wheat but it is the main “gluten free” whiskey/bourbon people talk about because it is distilled out… i would also take an educated guess that the aged alcohols might allow any gluten to settle out and stick to the inside of the barrels (this is total guess/theory but it just occurred to me that it could be part of it).
the other issue i have with the PPM designations is that it assumes that concentration of the source is what matters. if you eat 5 million parts of 10 ppm, you get more gluten into your system than if you eat 1 million parts of 40 ppm. which of course begs the question of do we react based on a cumulative amount of gluten in or systems or solely on the concentration of the source?
My personal thoughts on ppm and safe levels of gluten—is there are NO safe levels of gluten. Period. And the problem with the ‘experts’ determining how much is safe is manifold. Do they personally live with Celiac and know how much gluten they can eat before reacting? Are they determining safe levels from people with no overt symptoms, people who react violently, mildly? Too many variables, but the one thing that is constant is NO gluten is safe if you have Celiac. Being able legally to label a food item Gluten Free knowing some gluten is allowed is ludicrous.
The good thing is that as the numbers of diagnosed Celiac’s swells and more and more deal with Gluten Sensitivity—these issues will eventually be dealt with and resolved I believe. As a community, we need to share our stories and listen to and respect one another. It’s the only way that one day our daily eating won’t be such a huge hurdle and/or mystery.
yep i agree on the no gluten amount is safe. the issue however with say 0 ppm is the only safe amount is that it is potentially impossible. i mean just think about it this way, 5000 tons (1,000,000 lbs) of a gluten free grain, and you drop a bag of flour in it, that is 5 ppm. now i am not sure off hand how much space it takes but i know it would need like 120 semi trailers to move it (based on the weight laws), so when you bring it back down to a smaller size, 10 mg in a kilo is 10 ppm, that is such a crazy small amount … yet it is enough to effect people.
where do you get Green’s? Im in PA. Just tried Bards- it’s ok- don’t like Redbridge
@connie, wholefoods if you have one, or a beer store
Connie they have Greens at giant eagle “Market District” stores in Pittsburgh if the store is one that sells beer. Not sure where in Pa you are though but I can tell u that.
I’m new to gluten-free. Very impressed by all those here and your knowledge on GF. Glad I found this site.
I didn’t read all of these posts so maybe someone mentioned this, but I recently visited a relative in Denver and found what I think is a very good gf beer called New Planet. I live in VT and haven’t seen here but if you see it give it a try.
Carl,
I recently tasted New Planet beer, while representing 7 Bridges Brew Organic, at the Scotts Valley, CA. Hops Fest.. I felt that it tasted very mild and sorta sweet like a cider. Also, I looked them up and found that they use sorgum, which I hate, but it wasn’t horrible in the New Planet beer.
Hey,
Just had my best gluten free beer experience with a new beer called New Planet “Off Grid Pale Ale”, out of Boulder, Colorado. Delicious pale ale that’s richer in color than traditional pale ales. I’ve had pretty much all of the GF beers and this one got the thumbs up on first sip. It’s also complex in taste, slight citrus with a hint of chocolate finish. (Not nearly as fruity as Greens) I went back to Bev Mo (LA, CA) and bought all of the rest in stock! They also have an amber, but I haven’t tried it yet. It was priced $8.49 for a 4 pack. I shouldn’t post this since it’s getting harder to find GF beer in stock! But it’s too good not to let fellow GF beer lovers know about it. I would serve this to non GF beer drinkers and they would never know!
Of the beers I’ve tried here, Bards is clearly the best–the one beer with some complexity. Red Bridge and New Grist are far too bland and uninteresting but may be appealing to those who’ve been drinking domestics or lite beers.
I just brewed my first batch of GF beer. I chose two styles that rely more on the character the yeast imparts than on the malt. The French Saison is a summertime brew with a nice spicey finish (subtle citrusy/peppery) and is a great summer thirst quencher.
The next batch I brew will be along the lines of a Belgium Wit (aka Blue Moon) where the addition of correander and orange peel provide both a crisp and a flavorful finish.
I am also brewing a Berliner Krystal Weissbier. This is also a clean crisp beer with a bit of a tart finish. Very popular in Berlin during the hot summer months.
If these brews prove to be pretty tasty, we’ll be making the kits available on our website in the near future.
My son is Autistic, thus my interest in the GF diets. We plan to post the pictures of our brew session on Facebook shortly.
Dan:
Who did you order the kit from? It sounds like you are using a base home brew kit and attempting make it GF?
What are you using to replace the wheat? Most home brews use sorgum. I’m always looking at new ideas for GF home brewing, but sorgum makes me sick for days and rice is extremely too mild and without any flavor. I was involved in creating a home brew GF beer kit with a company in CA. In the last 2 years, we have learned that GF brewing requires ALOT more than just changing the malt. Ex. hops must be checked, GF brewing ingredients at large supply companies are stored with the open air wheat products they sell. We had to build the GF grain supplies their own room so we would avoid cross contamination; this is the reason you will never find GF bread sold on the same shelf as regular bread. Also, since most GF people cannot tolerate barley, rye & most oatmeal(Belgium Wit). We avoid the use of GF oats because they are extremely costly.
Good Luck in your progress.
@sheri, give the ingredients list on greens a look, they might use sorghum, and they do use rice but it is only part of a lot of other stuff (buckwheat, millet, etc) and they are able to brew up a very good dark ale
@sheri, I own a Homebrew Supply Shop in Atlanta, GA called Barley & Vine. See http://www.barleyNvine.com We carry the GF sorgum syrup and I am interested in learning as much as I can about GF beer. While on vacation in NC recently, I found Green’s GF beer and found it lacked much.
Wishing to develop some alternatives, I set out and brewed my first batch actually a double batch (10 gallons) and split them into two seperate batches. I used two different yeasts from Wyeast. I learned from Wyeast Labs that Wyeast “smak-paks” have a small packet of malt extrace (that contains Gluten) as the activator.
I use a yeast starter with the GF sorgum and discarded the excess fermented brew on the top of the starter before pitching the yeast to minimize the Gluten.
I plan to check with White Labs to see of their yeasts are GF. Is it possible that the yeast absorbs some of the Gluten? I plan to also check with the other yeast producers to see which ones are GF. Possibly you can help me with that?
BTW… I am the fellow in the video on the BarleyNvine.com website!
Thank you for your thoughts!
DannyV
@Sheri Interesting info on White Labs yeast. From their web-site…
Is your (White Labs) yeast gluten free?
Thank you for your inquiry. Our yeast is low in gluten and is below the European standard for being labeled as gluten free; the American standards are still being developed. The European standard for gluten free is below 20 ppm. Our yeast analysis:
Yeast slurry in package: 12 ppm
When our yeast is used with ingredients such as sorghum to make gluten free beer: 2 ppm
Reference: http://www.whitelabs.com/beer/craft_FAQ.html
DannyV
i really hate the whole “this is below the standard” personally i do not want any gluten in anything i am eating since my body treats it as a poison.
chlorine in a pool is 3 ppm at the ideal levels yet we can still taste and smell it… compare that to the 20ppm limit of gluten, doesn’t sit well with me
Dan,
My husband has sent you some information on your co. web site. This GF recipe won 2nd @ the Santa Cruz Co. Faire 2010, in the Speciality devision. We encourage you to continue to research and develope GF beers please stay in contact & let us know your progress. Again, Good Luck
Sheri
Thanks, Sheri
This has been an interesting project. Was glad to see that rice, corn, buckwheat, and several other grains are GF!
We carry 35+ different hops. I need to find out/confirm they are GF. It would surely be nice to know. My direct connect is danvallish@gmail. Any recipes for me to try would be appreciated.
Both of the brews are still fermenting, but the aroma is quite faint. The normal foam is simply larger bubbles, but the yeast seems to be settling out normally. Both fermenting at 73F.
I plan to bottle this weekind. Since corn is GF, I plan to bottle with corn sugar. The norm is 5oz/5gal. I will probably opt for a bit higher carbonation rate ~3.0 volumes of CO2 (5.5oz)
Thanks again for your help!
I’ve tried Redbridge, Bards and New Grist. New grist is my number one choice, then Redbridge. Bards I can’t even finish. I am so happy they have gluten free beer, however hard to find. Most restaurants in my area, New England carry Redbridge.
Brewing GF is an interesting project. Not much aroma as with brewing with malt. Using extract for my first batch, I found very little cold-break. Ferments with little foam.
Any suggestions on how to add additional character, such as body and familiar grain flavors? Can I use roasted malt grains, such as chocolate or roasted barley? Will the heavy roasting “cook” out the gluten? How about “Crystal Malt?” Does the extra cooking degrade the Gluten?
Also, am looking for a good recipe that resembles Redbridge. I’ve been brewing for 20+ years and this is a new path that has my interest.
DannyV
@danny, the only way you are going to “cook out” the gluten is if you literally cremate the grain. we have to look to other non traditional grains (buckwheat, millet, etc)
Hi Harley you can have
-Tanquery Gin
-Potatoe Vodka
-I’m sure more but that is all I drink
Also I really like hard ciders
-Wyders Pear is really good
-Strongbone is good
-Spire is okay
-Crispin is okay
Any other suggestions let me know, thanks.
I have really enjoyed reading thought this conversation & am glad to know that other cities are having the same concerns we are. I own a restaurant in Richmond Va – my wife, the chef, and I are both Celiac and so we have a 95% GF menu. We are having a gluten free beer tasting on August 30th if anyone is in the Richmond area. Maybe you can pass it along if you know ppl there. We will be sampling Redbridge, Bards, New Grist, St Peters, Greens Dubbel & Triple, as well as Crispin Cider, with some awesome gf beer foods – mozzarella sticks, deep crust pizza, truffle & sage pasta, maybe some buffalo burgers or fried chicken, and certainly some baked goods and gf oreo icecream. Our usual menus are much healthier, but we wanted to let all of our fellow “Glutenites” throw back & enjoy themselves for a night.
TheEmpressRva.com if you find yourself in the area.
^^^ melissa, glad you found this site, mike has put up some good resources for all of us.
and to everyone else i can attest to how good the empress is, pretty nice being able to go to a place and know that someone that has the same food restrictions as you is in charge of you your food.
Has anyone else heard of Daura beer from Barcelona? By all accounts this is a very tasty and authentic beer. It seems to be difficult to find.