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cjsixer

Gluten-free Beer

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It's located on the Mr. Goodbeer website. The recipe indicates that it tastes like Coors Light. Well, I haven't brewed any beer before, but if this buckwheat beer tastes like Coors Light; consider this my new hobby! :) The only problem is I would like to hear from anyone else that may have tried to brew this recipe (or perhaps a similar one) and maybe has the time to "dummy it down" for me. I consider myself quite intelligent, but am not fluent in 'brew lingo'. Any help from anyone would be most appreciated. Thanks and Happy New Year! Jen

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It's located on the Mr. Goodbeer website. The recipe indicates that it tastes like Coors Light. Well, I haven't brewed any beer before, but if this buckwheat beer tastes like Coors Light; consider this my new hobby! :) The only problem is I would like to hear from anyone else that may have tried to brew this recipe (or perhaps a similar one) and maybe has the time to "dummy it down" for me. I consider myself quite intelligent, but am not fluent in 'brew lingo'. Any help from anyone would be most appreciated. Thanks and Happy New Year! Jen

We have brewed beer for years but never knew we would need to brew gluten-free beer. This is a pretty straightforward easy recipe as beer goes. I have been looking for a recipe to try so will end up trying this but we will use more hops I think. We will probably add hops in the bucket to give it a better hoppy flavor.

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Here is one that uses rice syrup and I understand a lot of the brewers use rice and corn anyways.

It is so hard living in the Pacific NW with all the micro brews out there. Recipe

We know the guy that owns the Big E and he is working on a gluten free beer. Yipeee

He is local and it is a small brew pub so my fingers are crossed.

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I've brewed my own beer before, but haven't tried a gluten-free recipe yet. My fiancee is a celiac and I'd like to try my own brew. We have, however, found a few brands that offer a gluten-free beer made usually from Sorghum (spelling?). The two I can remember are Bard's Tale and Red Bridge. I've tried them, and they're not bad. A bit different, especially in the aftertaste, but I've enjoyed them so far. There were a few other darker ones we've tried that were better, but I can't remember the names. We found them at Whole Foods near Amherst, MA

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Potatoes are good for breakfast! Your concoction sounds pretty good. K, how about this? Peel & dice potatoes, fry them in just enough olive oil to keep them from sticking in a skillet until they begin getting crispy. Toss in diced sweet peppers or maybe chili peppers, onions to soften. I know you're not doing egg yolks b/c of iodine but you can do the whites. Pour egg white on top until the white is done. If you have a steak or some leftover steak, you can heat that on the side. YUM!
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