June 2009 Archives

Super dense. Super chocolatey (of the bittersweet / baker's variety). Super beer. Sometimes the review just doesn't need to say much more.

Characteristics: Dark brown, almost opaque color; low to medium carbonation, medium body; sharp opening of hops and carbonation gives way to dark, bittersweet chocolate malt middle and finish.

Minor Gripes: This beer is very temperature-sensitive. Served too cold, there's no flavor. Allowed to sit to long, it gets too bitter. But in the sweet spot, well, it's top notch.

Bottom Line: Black Butte Porter is the first beer I've tried in ages that approximates the wonder and beauty of Harar Stout, the pride of Ethiopia -- high praise in my book.

Rating: 7 / 10

Answer: Millet, rice, buckwheat, sorghum.

Question: How do you brew a gluten-free beer?

My wife was diagnosed with celiac disease at the end of last year. Celiac is an auto-immune condition that responds to to the consumption of gluten, a protein that naturally occurs in wheat, rye, and barley. That means she (and others with celiac and related conditions) can't drink the vast majority of beers and ales. Some brewers have begun experimenting with gluten-free grains, and the Green's brand out of Belgium is doing its damnedest to replicate the browns, blondes, and dubbels that the non-afflicted crave and enjoy.

Characteristics: Hazy gold color, medium carbonation that dissipates quickly, light body, sour mix opening and middle with a citrusy grapefruit finish.

Minor Gripes: The body needs to be heavier, perhaps with a little more sweetness, to match the blonde ale tradition and to support the 8.5% ABV.

Bottom Line: As gluten-free beer goes, Green's makes the best I've sampled. It's certainly superior to A-B's wretched Redbridge sorghum beverage. But I would recommend the brown or dubbel over the blonde.

Rating: 5 / 10