Talk:Traditional Gluten-Free Beers

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  • People have been making beer with non-gluten containing grains across the globe for millennia.
  • The types of grain used in different parts of the world vary, but some generalizations possible:
    • Africa: Millet and sorghum predominate
    • South and North America: Corn, quinoa, cassava
    • Asia: Millet and rice

General observations about traditional gluten-free brewing?

  • Low ABV
  • Med to high acidity
  • LAB predominant, likely moving towards acetic as beers age and exposed to oxygen
  • Consumed fresh, still fermenting, provides natural carbonation
  • Yeast still in suspension
  • Unconverted starch
  • Viscous, opaque
  • No hop or bittering component (also meaning little to no lactic acid bacteria suppression)