Ten years in the past, in case you requested any beer drinker what they considered gluten-free beer, they’d wrinkle their nostril and specific extreme displeasure on the considered choking down one of many lackluster sorghum-based beers available on the market on the time. Occasions have modified. A comparatively quiet gluten-free revolution is underway, as a brand new technology of gluten-free maltsters has emerged alongside upstart brewers who experiment with their malts. The outcome? Gluten-free beer has by no means tasted so good.
One of many breweries main the cost is Seattle’s Ghostfish. With 4 Nice American Beer Pageant medals for his or her gluten-free beers (plus just a few moderately spectacular scores from the judges at Craft Beer & Brewing Journal®), the brewery has confirmed that it doesn’t simply make good gluten-free beer—it makes good beer that occurs to be gluten-free.
On this episode, cofounder Brian Thiel and brewer Greg Reichel focus on how their gluten-free brewing course of is just like, and completely different from, brewing with malted barley. Alongside the best way, they contact on:
- The rise of gluten-free elements for brewing
- Making use of expertise with barley brewing to gluten-free recipe improvement
- Working with enzymes to make fermentation doable, and choosing yeast
- Understanding the right way to use grains like millet that aren’t in any brewing software program
- Rebuilding the elements that barley brings to beer, equivalent to starch, dextrins, and proteins, by utilizing a number of grains
- Fashion-specific approaches to gluten-free brewing
- Gluten-free sourcing and sustaining a provide chain that’s completely gluten free
- The constructive points of gluten-free brewing, with lowered off-flavors equivalent to DMS and diacetyl
And extra.
“Our purpose has been the identical from the start,” Thiel says. “Make the best high quality beer doable that everyone can take pleasure in, with the additional advantage that those that want the protection of a gluten-free beer can relaxation assured that they’re going to get that in Ghostfish beer.”
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