Tuesday 14 October 2014

Gluten free beer

We've had a few projects about gluten free beer at work so I was interested when the IBD magazine had an article on it. It was written by someone from a company that makes a protease normally used to prevent beer from forming chill hazes. By happy coincidence the enzyme breaks down the immunoreactive epitopes in gluten, so it also makes beer safe for coelics.

The author included a list of gluten free beers available in various countries, and listed the grains they're made from.

I noticed a couple of the British ones were made from sorghum which piqued my interest, I've wondered what it tastes like for some time. So when I was next at Utobeer I ignored all the beers I might actually like and picked up a bottle of St Peter's Gulten free lager. It's not easy being a beer nerd.

The lager is slightly oddly made with Amarillo hops, but not a huge amount, and has an unpleasantly harsh tang to the aftertaste. I suspect it's made with sorghum malt extract which could explain the tang. Having paid Borough Market prices for the bottle I made sure I finished it, but it didn't taste great so I won't be getting any more.


  1. I've never met a sorghum beer I liked. Missed an opportunity to try "traditional" "opaque" beer in Zambia once, but the GF/sorghum beers I've tried haven't been nice. This endo-protease stuff works like magic. Too easy really, takes the fun out of it.

    1. I'd love to try a traditional opaque beer too, but I suspect it wouldn't be a great taste either.