I tried to find the thread. I can’t seem to find it. So the wife has celiac disease, and she loves beer as much as I do. So now to make her the best beer I can make for her. She’s a fan of the Belgian styles, wheats, pale, blondes, cream, and Brown’s.
So where is a reliable starting point? Link? Recipes?
I am also aware that sorghum extract for starters, but the small batches I’ll be making for her will probably just be dry yeasts. Now that I learn that liquid yeasts are not gluten free. Then, the gluten reducers are a no go.
Her tolerance of gluten is not just sensitivity, she’s completely intolerant. Reducing the protein to what 7ppm? It’s not free of gluten which is where we have to stay.
Take a listen to Experimental Brewing a couple episodes back. We interview James Neumeister of Groundbreaker Brewing in Portland. They have multiple GABF medals for their glutem free beers and he has tips for homebrewers.
Unfortunately the side effects are starting to damage her peripheral nervous system and she’s having heart problems. So it’s a complete intolerance. Which is rough, cause who doesn’t love gluten??
Fawcett oat malt is a maybe. My concern is it may have cross contamination. So I am back to the drawing board on this one… maybe she can have a fruited cider that might be a close substitute for beer.
Despite having a couple friends with celiac, this is why I’ve never tried to brew a gluten free batch. Cleaning everything becomes a major concern. Usually we just worry about cleanliness on the cold side of brewing, but from a gluten perspective everything from the mill to the tubing becomes a serious contamination concern.