Green’s Gluten Free Beer (Product Review)
In all honesty, since I was diagnosed with Celiac Disease almost two years ago, having to cut all gluten from my diet hasn’t been that bad. Sure, there are things that I have missed—good french bread, fettuccini alfredo, beer—but the knowledge that any one of those things could make me sick has been enough to keep me from missing them too much.
Thanks to the folks at Green’s, however, I can now cross one of those things off my list.
Green’s Gluten Free Beer came about because of the collaboration of Derek Green, who was diagnosed with Celiac Disease in 1988, and a Belgian professor of brewing. The two of them worked together to create the UK’s first beer made from 100% gluten free ingredients. Since then, they have gone on to also figure out a way to extract gluten from more conventionally produced beers, allowing them to expand the variety of beers they produce.
I was able to sample two of their beers, the Dry Hopped Lager and the Triple Blonde Ale. (Available in the Dayton area – the Lager at the Fresh Thyme Market and the Ale at Dorothy Lane Market) Both beers had a smooth, rich flavor. The Triple Blonde was sweet, but not as sweet as a cider. The Dry Hopped Lager had an edge of bitterness to it, balancing out the sweetness and fruitiness. As someone who used to love a good Hefeweizen, I found them both very satisfying.
Green’s beers are sold in pint-sized bottles. They currently make eight different varieties, all of which I look forward to trying. The details are available on their website at www.glutenfreebeers.co.uk.