Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    Will Colorado's Quest for Millet Sales Mean Better Gluten-free Beer?

    Reviewed and edited by a celiac disease expert.

    Celiac.com 05/04/2011 - Agriculture officials in Colorado looking to increase millet sales are turning to beer-brewers for help. At present, millet makes up just a fraction of the cereal grains sold in the U.S. Each year, America produces just $50 million worth of millet, compared to several billion dollars worth of wheat, according to the U.S. Department of Agriculture.

    Millet represents an opportunity to increase revenue for rural Colorado businesses, according to Timothy Larsen, senior international marketing specialist for the state agriculture department. He adds that agriculture needs to nurture numerous niche markets in order to expand.

    Celiac.com Sponsor (A12):
    Colorado produces about 60 percent of all millet produced in the U.S. production, about 200,000 acres of millet. The millet can be rotated with wheat, which grows on about 2 million acres. Commonly used as birdseed, Colorado agriculture officials have been promoting millet's gluten-free qualities, and working with Colorado State University to develop recipes using millet.

    Hoping to create an entirely new business sector officials are asking the Colorado Malting Co. to ship malted samples to Colorado-based brewers so they can experiment with millet-based beers. The company is currently preparing about 6,000 pounds of millet from the Fort Morgan area — 2,000 pounds each of three varieties — for commercial brewers this spring.

    The company recently finished malting golden German millet, which, according to co-owner Jason Cody, yielded some impressive nutty flavors.

    Pedro Gonzalez, co-founder of gluten-free beer company New Planet Beer, said he's eager to see if the brewers his company works with can find a recipe that appeals to customers the way some millet-based imports do. New Planet's existing beers primarily use sorghum, corn and brown rice, along with ingredients such as raspberry puree and molasses to add flavor.

    Because people's taste-buds are geared toward malted barley, and the gluten, and the proteins that make beer thick and full-bodied, working without barley can be a challenge.

    "When you choose not to have barley or wheat in your beer, then you lose those qualities, says Gonzalez."

    Being able to use Colorado-grown millet will help New Planet meet its company mission of being environmentally responsible by using ingredients that don't have to be shipped far, Gonzalez said.

    Among the establishments scheduled to participate in the millet-beer experiment are Eddyline Restaurant and Brewing Co., in Buena Vista, Pagosa Brewing Co. in Pagosa Springs. Eddyline head brewer Scott Kimball won't promise his customers a millet beer until he knows how it tastes. Pagosa Springs head brewer Tony Simmons says malted millet presents "an opportunity where if we have a gluten-free beer that actually tastes good, let's try it," adding that he's done some home-brewing with millet, and that he's "a big fan."

    The project is being made possible in part by a $42,000 USDA grant to help Colorado's millet industry market itself, domestically and overseas.

    Source:

    •  Open Original Shared Link


    User Feedback

    Recommended Comments

    Guest scQue814

    Posted

    Umm... guys, if you're crop-rotating millet with wheat, you are going to have the same cross-contamination issues that oats currently have. This means that your target "niche" demographic won't be able to buy your products because they will probably be contaminated. Let's think this through a bit. Perhaps some pre-emptive political canvassing is in order?

    Link to comment
    Share on other sites
    Guest rick

    Posted

    For my taste Red Bridge, which is made from sorghum is far and away the best tasting beer. There needs to be more development in this area..

    Link to comment
    Share on other sites
    Guest Lynne

    Posted

    Umm... guys, if you're crop-rotating millet with wheat, you are going to have the same cross-contamination issues that oats currently have. This means that your target "niche" demographic won't be able to buy your products because they will probably be contaminated. Let's think this through a bit. Perhaps some pre-emptive political canvassing is in order?

    Yeah, how do we get word out to the breweries that cross-contamination is a huge issue?

    Link to comment
    Share on other sites
    Guest frank fleischmann

    Posted

    Interesting on how many brewers there are for gluten free beer. The trouble is the availability in many areas.

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Kenneth Fine, MD
    Organizations that embrace the Goodness of service, the Intelligence of scientific know-how, the Excitement of new discovery, and the Truth in what they say and do maintain a lasting place in this world. I am therefore privileged to announce that on April 1st, 2011 EnteroLab.com and my non-profit Intestinal Health Institute celebrated our 11th Anniversary.  It was in April 2000 that my formal academic medical career officially took on a full-time Public Health Service mission that continues to exist and work today “For Your Health, Happiness, and Hope.” EnteroLab.com, the world’s first online intestinal health clinical laboratory, was the offspring of my previous 11 years of academic research at Baylor University Medical Center in Dallas (1989-2000). During the 1990’s, my formal research...


    Jefferson Adams
    Celiac.com 06/11/2012 - For many religious individuals, eating sacramental bread at the altar to commemorate the Last Supper of Jesus Christ is a cornerstone of religious practice.
    Until very recently, nearly every church version of the Eucharist, the holy consumption of bread and wine to honor the body and blood of Christ, featured standard bread or communion wafers that contained gluten. The problem for many with gluten intolerance or celiac disease, is that the only known treatment is to avoid foods containing gluten. That includes bread, pasta, cakes, pizza dough, lunch meat, beer, as well as the bread for the Eucharist.
    However, with celiac disease and gluten-intolerance on the rise, and with awareness of both of these condition also on the rise, many churches are moving to...


    Jefferson Adams
    Celiac.com 09/12/2013 - The most recent industry report by Research and Markets offers a comprehensive analysis of key players in the gluten-free product industry, major gluten-free product types and their sales channels, with commentary on developments and trends.
    The report also provides a detailed analysis on various phases of numerous aspects of the gluten-free products industry, along with the competitive strategies favored by major industry players.
    Among the reports insights: As large supermarkets and mass retailers offer more gluten-free products, gluten-free sales by health and natural food stores are declining.
    Over the last ten years, as millions of Americans have stopped consuming products containing gluten from wheat, barley, or rye, the market for gluten...


    Jefferson Adams
    Celiac.com 11/27/2013 - After dropping 10 pounds over the summer, Miami Heat shooting guard Ray Allen is touting the benefits of his gluten-free, Paleo diet.
    The 6-foot-5 Allen, who enters the 2013-2014 NBA season at his former college weight of 197 pounds, says that weight loss was not his goal when he embarked on the gluten-free diet.
    At 38, Allen stresses the importance quick recovery from rigorous training sessions and NBA games. His gluten-free Paleo eating plan emphasizes high-quality animal protein, fat (including healthy saturated fats), vegetables and fruits, and excludes sugar, gluten, dairy, legumes, starches, alcohol and processed foods.
    Allen told the Miami Herald that "Recovery...is so much more important now that I’ve gotten older. I’ve learned how to manage my ...


  • Recent Activity

    1. - Scott Adams replied to Braver101's topic in Coping with Celiac Disease
      2

      Constant sweating with celiac disease

    2. - Scott Adams replied to Julie Riordan's topic in Traveling with Celiac Disease
      2

      Any ideas for travelling

    3. - trents replied to Julie Riordan's topic in Traveling with Celiac Disease
      2

      Any ideas for travelling

    4. - trents replied to Braver101's topic in Coping with Celiac Disease
      2

      Constant sweating with celiac disease

    5. - Julie Riordan posted a topic in Traveling with Celiac Disease
      2

      Any ideas for travelling


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,489
    • Most Online (within 30 mins)
      7,748

    Ronnieb8675
    Newest Member
    Ronnieb8675
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • JustGemi
    • Linedancegal
    • Hannah24
      9
    • jessiemariecar
    • Rhonda H
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...