Gluten Free Beer

[Pyper]

Isn't most of the flavour and scent from the hops?

Yeasts only break down sugar, the carbohydrates need to be converted to sugars before the yeasts can work on it. I think that is the malting process, and I am not sure just how much the grain contributes to the texture of the beer.

Malting is sprouting the grain to produce enzyme, and then heating (or roasting) it to kill the sprout. Mashing is the part where you seep the malted grain in hot water to get the enzymes to convert the starch to sugar.

In general the mouthfeel of a beer comes from the carbohydrates that are not converted to alcohol -- that's why something like Coors is watery in comparison to something like an Octoberfest beer. There's also the gluten, which is a protein.

As far as the flavors, it depends on the style of beer. Something like an IPA has a strong hop flavor, while something like an Octoberfest has a strong malt flavor. The brewer, through grain selection, and mashing schedule, controls how much malt flavor is in the beer. S/he then decides on how much hops to use to balance the malt. You can really get a wide range of flavor profiles from a very small number of variables.

Thanks for all the advice, keep it coming! I think I may have found a source for sorgham as well so I'll keep everyone updated. I'm hoping to have all the ingredients and start things by the New Year.

Where do you get the sorghum? I've only ever bought it at roadside stands or the grocery store, where it's about $7 a pint. I'd like to make beer again.

On the wiki webpage listed previously there's a good discussion page with a recipe that sounds like it would be good, along with some important information on yeast.

[Tim Little]

It's been a very long time since I've done any homebrewing myself, but you might try picking the brains of the folks at Lakefront Brewery in Milwaukee -- they brew "New Grist" an organic, gluten free beer. (I can't vouch for it personally....)

I don't know if they'd be willing to divulge any trade secrets, but they might at least be able to point you in the right direction.

[Kilted Jeeper]

It's been a very long time since I've done any homebrewing myself, but you might try picking the brains of the folks at Lakefront Brewery in Milwaukee -- they brew "New Grist" an organic, gluten free beer. (I can't vouch for it personally....)

I don't know if they'd be willing to divulge any trade secrets, but they might at least be able to point you in the right direction.

We have enjoyed New Grist on many occasions. It's a very light and crisp beer, not bad on a hot day.

Where do you get the sorghum? I've only ever bought it at roadside stands or the grocery store, where it's about $7 a pint. I'd like to make beer again.

The local Home Brew Supply store is apparently going to start carrying it soon.

[jkane]

I not only live near Lake Front, I know most of the people there! The owner is very active in the local beer community. He is a big supporter of our local beer club. One of the brewers there is a regular member. I will see him in a couple weeks. I might even ask him if he can tell us anything via an email.

[Kilted Jeeper]

I not only live near Lake Front, I know most of the people there! The owner is very active in the local beer community. He is a big supporter of our local beer club. One of the brewers there is a regular member. I will see him in a couple weeks. I might even ask him if he can tell us anything via an email.

Jeff, That would be incredible!!!! Thank you.

[jkane]

I am going to paraphrase what I was told. Here is the "grist" of what he said.

Lakefront did some whole grain batches mashing sorgum. They even had one that stuck for 16 hours! There is a lot of work involved in getting the temps right and moving the temp up and down. In the end, they decided it was not worth (cost effective) trying to do whole grain. They now use a syrup.

As a homebrewer, you can do it if you have the time and patience. There must be stuff out on the net to help with what you need to get it right. Lot's of stirring is the quote I was given.

Rice, Millet, and Buckwheat are also gluten free. Lake Front uses some rice syrup too.

Wikipedia was mentioned as a place to start looking if you want to mash sorgum yourself.

Anyhow, it sounds like you'd be better off doing an extract if you can find gluten free grain based syrups. Not sure if they are available in the homebrewer scale. Other than rice. I have seen rice syrup, and used it too. Very thin tasteless beer though.

Hope you find something more helpful than this has been.

[Pyper]

Thanks Jeff!

If you happen to run into him again, I'm wondering if you can just let the yeast ferment out the sorghum syrup to completion, or if you have to stop the fermentation early.