Gluten Free: June 2009 Archives

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