These days, many breweries produce gluten-free beers, and still more offer sour ales, but very rarely has a brewery offered a single beer that qualifies as both.
Collaboration beer to benefit Paris terror attack victims; Smithsonian to document brewing history; first gluten-free barley beer for sale; and Lawson’s announces expansion plans.
With products like New Belgium Brewing Company’s Glütiny line and Stone Brewing Company’s Stone Delicious IPA, options for gluten-sensitive drinkers are increasing.
Glutenberg, based in Montreal, Québec has a simple, yet formidable, mission: to make beer that’s not only good gluten-free beer, but good beer, period. This ambitious attitude drives the young brewery to experiment with new techniques and embrace and highlight gluten-free grains.
For craft beer drinkers occasionally interested in looking beyond the IPA horizon, cider and gluten-free beers offer a refreshing chance to experience both new and growing beverage categories.
Crowdfunding enables completion of documentary; Alchemy & Science announces first craft beer venture in Los Angeles; NY breweries receive marketing boost ; St. Louis Brewery to sell 60 percent stake; and study reveals beers labeled ‘gluten-free’ may be full of it.
Spurred by better awareness and diagnosis of the disease, interest in gluten-free and low-gluten beers among brewers has grown dramatically. But how do they taste?
