We recently learned my wife is gluten intolerant, which is a shame because she loves good beer.
So far we've tried:
St. Peter's Sorgham Ale
New Planet Tread Lightly
Green's Amber, Tripel, and Dubbel
Dogfish Head Tweason Ale
The ones we've liked best so far are:
New Grist - doesn't really taste like beer, but more akin to a cider without being sweet. If you don't think of it as beer it's quite good.
Brunehaut - Pretty tasty, if a little unusual tasting. This might be my favorite so far.
Green's Amber - Best of the Green's line, IMO. The other two are really sweet, but this one has some decent bitterness.
Estrella Daura - By far the most like real beer, since they use a malt that's had the gluten somehow removed.
The others in the above list ranged from mediocre to downright undrinkable.
So, are there any I missed? Any gems anyone knows of that I should seek out?
I read comment in NYT's regarding a guy who was very gluten intolerant and went to Europe where he decided to try some pastries. Guess what? He had no reaction. His theory is its not so much the gluten as the genetically modified wheat in US and Canada. So I would like to hear of anyone drinking beer that was brewed and bottled in Europe and having any luck.
I don't want to blow anyone's mind, but Corona, Heineken and Budweiser, while not *technically* gluten free because of the barley malt, are actually well tolerated by many with gluten issues. Corona is made primarily with corn, and Budweiser rice, so the gluten content is extremely low. I contacted Corona and was told as such, including the actual scientific numbers. Now, everyone knows themselves and their own sensitivities and allergies best, and should proceed with caution. HOWEVER, i have enjoyed a night of several beers on several*ahem* occasions, and had NO problem whatsoever. Normally, one regular beer would have me running for the bathroom before getting halfway through, so this is significant. (sorry to be graphic, lol)
Groupo Modelo (brewer of Corona) actually admitted that that beer is "primarily... corn"? Most typical adjunct beers are usually only 30-50% adjunct with the rest of the grain bill being barley malt. Budweiser currently is usually cited to be around 40% rice to 60% barley, for another example.
Heineken, OTOH, is currently 100% malt (in years past, it had been brewed with a small percentage of rice and of corn, at various times).
We have a new bear here in the north east, Steadfast. It is pretty tasty, as far as GF beers go. I feel your wife's pain. I used to love! beer, especially stouts and porters, and now they are the forbidden fruit.
I even got a little nostalgic the other day when I was walking around house with a bottle of agave soda. It was the same weight and feel as my old favorite Benchwarmer porter by the Cooperstown brewery. Which is delicious and affordable if you have never had it.
Also, New Grist is pretty good if you forget what beer used to taste like, especially on a hot day. Redbridge is also gross.
Craft Brew Alliance/Widmer has a new gluten-free beer called Omission (similar, apparently, to the Estella Daura, where they claim the gluten is removed from malted barley). At this point, due to conflicting regulations between the TTB and FDA, it's not yet available outside Oregon, however.