Tag Archive for gluten free

Gluten-Free Homebrew with Sorghum Extract

buy on Flickr”>Anheuser-Busch EagleI just read an article about Anheuser-Busch telling a new microbrewery in London to change its name. AB apparently though the Belleville Brewery’s name was too similar to their own Belle-Vue beer because it starts with “Bell” and ends in an “e.” Pretty weak argument, in my book. Belleville Brewery, which has since changed its name to Northcote Brewery, is run by some fathers who met because their children all attend Belleville Primary School, and distributes its brew locally in south London.

Come on, AB. Just admit that you don’t want to share the sandbox with anyone else. A small start-up with a similar name that probably produces far superior beer is not your real competition. Squashing small-scale competition like this is ultimately bad for the industry. Granted, AB did not put the microbrewery out of business but it did cause a disruption, to be sure.

One theory of business growth is that a rising tide lifts all ships. That is, the more the industry grows, the better off everyone is. Perhaps Anheuser-Busch is not interested in seeing the industry grow. However, it is true. The more people buy beer and try new things, the more beer gets sold. Those of us who are into homebrewing and mircobrews do this because we find brands like Budweiser to be ultimately unsatisfactory, but the American light lager is a legitimate style of beer. What makes it undersirable is its prevalence in the market, not that it is inherently bad. Thus, some people who get turned on to beer really like that style and will buy it. Microbrews can be that gateway drink that helps people learn that beer can be good and eventually lead them to buying Budweiser and similar products. It is not the normal order of things, but it does happen occasionally.

Anheuser-Busch Eagle by Steve Snodgrass, on Flickr
ascariasis
on Flickr” target=”_blank”>Ears of SorghumThe trick to making good gluten-free homebrew beers with sorghum syrup is to add something that will give the brew some body. Sorghum extract ferments very well, which is great when it comes to alcohol production, but it makes a brew that is very light on flavor. Apparently it lacks the stuff that gives a solid body to traditional barley-based beers. The good news is that sorghum is rich in nutrients for the yeast, as well as enzymes that can help in head retention. Adding adjunct flavors to the brew will improve the overall experience.