Gluten Free Beers

Thought I would put together a guide of all gluten free beers that are popular, among my favorites are the Omission Ale, and Tweason Ale by Dogfish.
descriptions from:
http://www.bonappetit.com/drinks/beer/slideshow/10-gluten-free-beers-that-actually-taste-good

gluten-free-beer-shootout-gear-patrol-lead-full-2

 

estrella-daura-326Estrella Damm: Daura


Unlike most gluten-free beers, Spain’s Daura is made with barley malt. The brewery uses a proprietary technique to remove gluten from barley malt (the amount of gluten is below the allowable threshold), meaning Daura taste close to the real thing. The light, bubbly beer gently smells of sweet toasted grains, with a bit of bitterness on the back end.
celia-beer-326Ipswich Ale Brewery: Celia Saison



After John Kimmich’s wife, Jennifer, was diagnosed with celiac disease, the Vermont brewer (from Alchemist) decided to make her a flavorful craft beer. For this Belgian-inspired saison, John relied on sorghum syrup, Curaçao orange peel, and Celia hops to create a crisp, tart beer drinker with a peppery and citrusy profile. (Note: Though brand rights were sold to Massachusetts’s Ipswich, the recipe remains unchanged.)
greens-beer-165x600Dry-Hopped Lager


Brewed in Belgium, Green’s relies on millet, sorghum, rice, and buckwheat to concoct its line. While the caramel-y Discovery Amber Ale, rich and toffee-tinged Endeavour Dubbel Ale, and fruity and potent Quest Gluten-Free Tripel Ale are all wonderful, the latest release is a revelation: Crisp, refreshing, and fabulously floral, Enterprise Dry-Hopped Lager is perfect from afternoon to last call.
shakparo-beer-326Sprecher Brewing Co.: Shakparo Ale


Sprecher first created this West African-style ale as a one-off for Milwaukee’s African World Festival. The sorghum-and-millet concoction (they’re common ingredients in sub-Saharan Africa, where wheat and barley are rare) was so popular that the Wisconsin brewery made Shakparo a regular. The pleasingly tangy refresher somewhat recalls apple cider.
dogfish-treasonale-326Dogfish Head Craft Brewed Ales: Tweason’ale


In lieu of barley, the Delaware brewers turned to sorghum syrup to fuel this fruit-forward gluten-free offering that’s flavored with strawberries and sweetened with a bit of buckwheat honey. Tweason’ale is by turns sweet and tart, and it’ll ably slay thirst on a sunny afternoon.
omission-lager-646Omission Beer: Lager



What’s left out of Omission? Well, the beer is made from low-protein barley treated with an enzyme that breaks down gluten and proteins. While Omission beers are below the established cutoff line for gluten-free products, they can’t be labeled as such. Nonetheless, the pale ale is a hoppy pleasure, the IPA is smooth and piney, and the crisp lager is made with Citra hops for a touch of tropical complexity. (Keep an eye out for San Diego’s forthcoming Duck Foot, which also makes gluten-removed beer.)
harvest-beer-400x600Harvester Brewing: IPA No. 2



Portland, Oregon, may be chockablock with innovative breweries, but few embrace the gluten-free mission quite like Harvester, which turns locally grown chestnuts, fruit, and hops into a kaleidoscopic array of ales. Among the standouts are the citrus-forward Pale Ale, the chocolaty Dark Ale, and the intensely hoppy IPA No. 2—currently, the hoppiest gluten-free beer commercially produced.
glutenator-326Epic Brewing Company: Glutenator


To craft Glutenator, the Salt Lake City, Utah-based brewery dialed up a blend of brown rice, sweet potatoes, molasses and millet. Add in a boatload of citrusy and floral American hops, and you have a balanced, bitter-and-sweet brew with a light body and moderate carbonation.
new-planet-raspberry-326New Planet Gluten Free Beer: Raspberry Ale


After being diagnosed with celiac disease, beer lover Pedro Gonzalez founded Colorado’s New Planet. The trio of releases includes the hoppy Pale Ale, light-bodied Blonde Ale and Raspberry Ale. The sorghum syrup supplies a tangy edge that’s balanced by sweetening corn, while orange peel and Oregon raspberry purée provide a delicately fruity nose.
new-grist-beer-646Lakefront Brewery: New Grist



New Grist was America’s first gluten-free beverage that the U.S. government permitted to carry the name “beer.” Its creation was spurred by a call from a doctor lamenting his gluten intolerance, which led Lakefront president Russ Klisch to create this straw-colored libation made from sorghum and rice. It tastes lightly lemony, with an aroma of hay and cloves. Can’t find Lakefront’s offering? The sorghum-driven Bard’s Gold is a good backup.
glutenberg-beer-429x600
A few months after launching in late 2011, the Montreal-based brewery swept the gluten-free category at the prestigious World Beer Cup for its chestnut-driven Red, dry and citrusy Blonde, and lightly bitter American Pale Ale made with millet, buckwheat, and quinoa. Equally of note is the floral, fruity India Pale Ale, which counts black rice and corn as ingredients. Bonus points for the can format, ideal for backyard BBQs and beaches alike.
steadfast-beer-label-840x441Steadfast Beer Co.: Oatmeal Cream Stout


By and large, most gluten-free beers stick to lighter-hued styles like IPAs, lagers, or pale ales. Not so Steadfast, of Albany, N.Y. Sure, the brewery makes the finely fruity Golden Blonde Ale and floral Sorghum Pale Ale, but the Oatmeal Cream Stout sets Steadfast apart. Made with well-roasted oats, the inky stout is a silky indulgence. Look for its release in October.