Recently in Gluten Free Category
New Grist is another in the unfortunately small collection of gluten-free brews with something resembling decent distribution. And, befitting the substantial brewing heritage of its hometown (and its brewer, who is responsible for more traditional winners like Riverwest Stein and Wheat Monkey), New Grist tastes like a beer first and a GF beer second.
Characteristics: Pale yellow color, medium carbonation and head, starts with a little bite of carbonation and hops before settling in to a mild yeasty middle and then the tell-tale sorghum tanginess in the finish.
Minor Gripes: Best when served cold, just like the Leinie's or Stella it's replacing -- that's when the sorghum is least noticeable. Its distribution also seems to be spotty outside the standard Lakefront channels. Two weeks after we found it at a Whole Foods in NYC, it went out of stock with its slot in the case given away.
Bottom Line: New Grist is the GF beer for those who (A) miss drinking lagers, and (B) might enjoy multiple beverages in an evening. (I can't bring myself to use the classic Schaefer phrasing today.) New Grist is also the first of the GF brews I've sampled that I would drink even if I weren't looking to reduce my gluten exposure. The Green's belgian-style offerings are good, but New Grist does a better job balancing out the endemic sorghum tanginess.
Rating: 5.75 / 10
Second of the Green's family of gluten-free Belgian ales, as I review from light to dark. The Discovery Amber Ale successfully evokes Irish and English ambers and pale ales through its mix of unconventional grains.
Characteristics: Reddish brown and cloudy color (from secondary fermentation in bottle); high carbonation; medium body; tangy and tart flavors (almost granny smith apple) throughout dominate over some classic amber malt notes, leading to a hoppy finish.
Minor Gripes: The tangy nature of the sorghum and millet can be distracting at times, particularly for those who don't routinely drink GF beer. The 6% ABV does show up in the tartness and is not always welcome.
Bottom Line: Discovery Amber is at the strong end of the amber family in all respects. The flavors run fairly close to its stablemate, the Dubbel Dark Endeavor. But for those who can no longer enjoy ambers, lighter browns, or Belgian-style ales, this member of the Green's family is a welcome find.
Rating: 5.25 / 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
