My wife and I both have problems with gluten so we’ve been brewing our own GF beer for the last ~7 years. It was difficult to get started but the output is well worth the effort!
Most of them are darker brews (stouts, tripels, etc). This is one of our lighter holiday ales that came in ~8% ABV.
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How do you even go about gluten-free brewing? I would expect that to have been a non-starter.
It was difficult at first to source ingredients, with the biggest restriction in malting. Since gluten is present in wheat, barley, and rye it can be difficult to find a good brew base. We ended up using sorghum malt as our starting point and spice it from there.
We’ve had plenty of friends try it and they don’t know it’s gluten-free unless we tell them. But it takes a larger list of ingredients to mimic the flavor profile of what people are used to.
New here, and writing this from another instance. Hope it works.
My gf is also allergic to gluten and I brewed her a fancy beer as present. I decided to make an unusual one (not with hops) and used millet/ rice (+ amylase), “banana”-yeast and ginger.
Tasted great, but sadly got contaminated with lactic acid bacteria, making it sour. But that was also my first try ever, next time it will get better!
You HAVE to share your recipe, especially what kind of malt you use. I’m still searching for an alternative to the strong malt taste in classical beer.
Also, any ideas for a “non-classic” (aka hops and malt) beer? Similar to the ginger-millet beer? Maybe with some spices or herbs?
Tell me everything!!! :)
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Interesting! Most of my yeast comes from White Labs. I haven’t tried it myself, but have seen some commercial beers treated to reduce gluten and would guess it’s the same enzyme. It would probably work for me though my wife is much more sensitive.
I have only made rice wine, but its gluten free
