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Gluten Free homebrewing
June 3, 2009 - 3:20pm
I just got a message from a college buddy who just found out he has celiacs disease and can no longer have stuff with gluten in it. He is a big tailgater and LOVES beer, any beer. He hasn't had a whole lot of time to get used to this or find gluten-free beers. He got in touch with me with an interest in homebrewing, which would be great for him as he can learn to make the gluten-free beer he likes, and have enough to supply his personal demand. He is a BIG DUDE.
Anyone have any experience with gluten free beer? Anyone know of any recipes, or resources, or anything.
Maybe a local brewery could do a batch every now and then, hint hint!
June 3, 2009 - 8:25pm
#2
There was an article in BYO a couple of months ago. I will look for the issue and scan it in for you.
June 4, 2009 - 6:15am
#3
Sorgum. It is a traditional South African grain that is used to make beer over there. I have had it.... Not bad. Give it a shot.
June 4, 2009 - 7:17am
#4
Andy sent me the links to the BYO article. I have a BYO subscription I just need to dig out the past issues.
I got this from Pat at the Bruery:
Quote:
Hey Mike, Tell your friend I'm sorry to hear that!
The Green's gluten free beers aren't too bad and they are fairly easy to find. I think Whole Foods carries the Tripel.http://www.glutenfreebeers.co.uk/
Gluten free beers are usually made from sorghum and buckwheat. They don't taste much like beer-- well, maybe somewhere between beer and sake. They're quite strange.
Cheers, Patrick
Not sure if my buddy is going to enjoy the taste of these beers. He is not really into bigger flavored beers. He famously said in college once when a bartender asked him what type of beer he wanted "The kind I can pour into my mouth".
I'm going to try and convince him to come down for a brewday and we can give this a shot. I suspect given the lack of malt a more flavorful, better tasting brew might be easier if it leans towards the Belgians, or high adjunct beers, or even fruit beers.
June 4, 2009 - 7:41am
#5
One of the things you can do is to add stuff like Honey to your Sorgum beer. This helps to fill it out a little, but yes Pat is right, they don't taste like normal beer.
June 4, 2009 - 8:13am
#6
Good suggestion Eric. I'm a big fan of the Agave Extract. Might end up being kind of a tequilaish beerish drink.
June 4, 2009 - 9:51am
#7
Or maybe he can switch to mead.
June 4, 2009 - 11:49am
#8
I'll have to suggest mead to him.
September 6, 2009 - 12:45pm
#9
I just found this site and registered in a couple of days ago. I am recently diagnosed as gluten sensitive (not quite celiac luckily) and have found about three different beers so far. There is Red Bridge (served at the Yard House - they have a gluten free menu as well) - this is an Anheuser-Busch drink with really basic ingredients from what I understand, [Water, Fermented Sorghum, Hops and Yeast - probably more not listed but it's there]. The label says Gluten-Free - Made without Wheat or Barley.
I was actually surprised with the flavor. At BevMo They have both)I found Bards (labeled as the original Sorghum beer) along with Red Bridge and I also found this pizza place (Pizza Fusion) with a gluten free beer (forgot the name) to go with their gluten free pizza. So far this gluten free thing isn't too bad. I thought it was going to be a lot worse, but it appears there is a much bigger awareness to it now. It may have been a part of my epilepsy. I found Red bridge at Henry's before as well. I found this site since I have recently bought a homebrew kit and have to learn this new found interest. It even came with a refridgerated tap for a 3 litre can. The funniest thing is that I recieved this gluten diagnosis AFTER I bought the homebrew kit. Now I'll learn with this sorghum and barley (for my friends). :)
Later,
Ray
September 6, 2009 - 2:20pm
#10
Found this on "perfectbrewing.com"
Briess 45 DE White Sorghum Extract - 3 lb.
$9.99
If you're interested in brewing Gluten-Free beer, this is the best substitute for barley extract we have found. Just use 6 - 7 pounds (or more) instead of barley based extracts. We have Northwestern Extract company package this offsite to avoid cross-contamination. Use instead of liquid malt extract.
Characteristics:
Non-allergenic
Brew for thought.
Can you really make a Wheat, Rye, and Barley free beer?
I guess corn might be a substitute, but I don't know how far you could get with that...
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