Entries tagged with “Blonde” from Malt & Barley Chronicles

Answer: Millet, rice, buckwheat, sorghum.

Question: How do you brew a gluten-free beer?

My wife was diagnosed with celiac disease at the end of last year. Celiac is an auto-immune condition that responds to to the consumption of gluten, a protein that naturally occurs in wheat, rye, and barley. That means she (and others with celiac and related conditions) can't drink the vast majority of beers and ales. Some brewers have begun experimenting with gluten-free grains, and the Green's brand out of Belgium is doing its damnedest to replicate the browns, blondes, and dubbels that the non-afflicted crave and enjoy.

Characteristics: Hazy gold color, medium carbonation that dissipates quickly, light body, sour mix opening and middle with a citrusy grapefruit finish.

Minor Gripes: The body needs to be heavier, perhaps with a little more sweetness, to match the blonde ale tradition and to support the 8.5% ABV.

Bottom Line: As gluten-free beer goes, Green's makes the best I've sampled. It's certainly superior to A-B's wretched Redbridge sorghum beverage. But I would recommend the brown or dubbel over the blonde.

Rating: 5 / 10

Finally, a Belgian blonde that doesn't disappoint. I was close to giving up on blonde ales after one too many sweet (Leffe), alcohol-burnt (La Chouffe), or fizzy (Delirium Tremens) variations thanks (in part) to inconsistent shipping, storage, and serving practices.  Grimbergen has restored at least some of my willingness to go back to the well.

Characteristics: Warm clear gold color, more than average carbonation with a simple head, light body, uniquely sour malty start with a smooth citrus finish that masks the 6.7% ABV.

Minor Gripes: I would indulge more often if this weren't a $12 six-pack.  Otherwise, no real complaints.

Bottom Line: This ale is a winning study in complementary contrasts.  The balance of citrus and malt makes this blonde ale a must-try for anyone who's got a bit of a sour tooth. 

Rating: 7.5 / 10