Jump to content
  • 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:
    Support Our Content
    eNewsletter
    Donate

Gluten Free Craft Beer Brewing


Ennis-TX

Recommended Posts

Ennis-TX Grand Master

I had a friend contact me about brewing and making his own gluten-free beer and entering it in competition. He mentioned he had a new machine, and setup kept in a different area for it. He wanted my opinion, he was planning on using sorghum malt for it as a base. IT all seemed fine to me, but I am not a huge beer person as it ALWAYS made me sick so I have always stayed away from the stuff. Anyone here have opinions I give back to him? I have the product he linked to me about it. I know he talked about using it with some special type of yeast etc. that I did not quite understand. Open Original Shared Link
 

I know he kept talking about it, and using some other stuff in it and doing several versions, he was wondering if he could use his same recipe for other flavors he had done but using this malt instead, and making sure all other ingredients were gluten-free. Seems he was planning on changing over to all gluten-free. Guy was really enthusiastic about it, reminded me of my foodie moods and cooking. I know he went off on all kinds of tangents from spiced ones, fruity ones, bragging about using certain blends of fruits or hops to get different profiles and undertones.....I never knew it was so complex, I wanted to help but could only give feed back on gluten-free ingredients, spices, and preventing CC.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



kareng Grand Master

The better craft breweries don't or seldom use sorghum.  I am sure he knows this.  Its easy to find on the internet.  Sorghum gives a sweet taste to the beer.

Victoria1234 Experienced

I think redbridge has sorghum and I have never heard of someone being complimentary to redbridge.

ravenwoodglass Mentor
45 minutes ago, Victoria1234 said:

I think redbridge has sorghum and I have never heard of someone being complimentary to redbridge.

Yes it does. It is drinkable but definately not a great beer. When I can afford to spend $8 on one bottle I get Greens. Thankfully I'm not much of a drinker. 

Victoria1234 Experienced
26 minutes ago, ravenwoodglass said:

Yes it does. It is drinkable but definately not a great beer. When I can afford to spend $8 on one bottle I get Greens. Thankfully I'm not much of a drinker. 

I agree. Thank goodness I never loved beer.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

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





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    2. - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    3. - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    4. - cristiana replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,436
    • Most Online (within 30 mins)
      7,748

    Vivien Armstrong
    Newest Member
    Vivien Armstrong
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
    • deanna1ynne
      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
    • cristiana
      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott.  Have manufacturers ever said why that should be the case?  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.