Tytron has been brewing our own delicious beer for the past several years, and he has a serious talent for creating amazing home brew from scratch. I’m not just biased, either. With very few exceptions (namely the Blowout Brew that scented our home with heinous gaseous emissions until I ordered an immediate halt to consumption) his recipes have resulted in delicious, well-balanced beers that rival any specialty, store-bought varieties I’ve tried.
The biggest challenge in brewing we’ve had so far has been in the gluten-free department. To be frank, a girl can only drink so much wine and cider and hard liquor. Sometimes, only an ice-cold, quality beer scratches that itch.
Commercial Brands & Experimenting with Standard Ingredients
* * *EDIT: 10/27/2015 – In the time since we began seeking GF options, several notable options are now widely available. If you have not tried the Omission beers, you’ll want to check them out right quick. They are perfect and delicious, which they had better be at $9.99-$12.99/six pack. * * *
My opinion on the GF beer selections you’ll find at your local liquor store are, across the board: TERRIBLE. Sorghum is relied upon heavily in GF brewing, and fermented sorghum has a sour, fruity taste that’s difficult to cover. Tytron crafted a relatively good GF batch in Washington that we both thought was reminiscent of apricot. The base was a black sorghum malt and included a couple grams of mugwort, which seemed to mellow out the sour a bit. Other attempts we made using exclusively (and a mixture of) oats (AWFUL) and corn (HORRID) didn’t seem to work. One particular cider recipe we made with champagne yeast, honey, and ginger was the full-on shiz, but I’m so bored with cider at this point I could just cry. You know, if I was the type of person who’d cry over booze. Which I clearly am.
The Latest Attempt
Fast forward to Austin, several weeks ago. We tried a white sorghum malt with green tea and toasted rice. The toasted rice flavor is so strong in the tea that I can smell it across the room even when it’s cold. I thought it would add an interesting dimension to the beer.
Success? Not really. This batch was even fruitier than the one we tried in Washington. It tastes almost identical to pear cider, which inherently is not a bad thing, but it’s not the classic “beer” flavor I’m seeking. So, back to the drawing board. I’m thinking of trying unsweetened cocoa and/or coffee in the next batch, after I manage to choke my way through all 48 bottles of this carbonated fruit wine bullshit we’ve managed to concoct.
A Food Challenge in Which I Highly Recommend You Participate, For Purely Selfish Reasons
I’m looking for suggestions from people (who don’t have to have any previous knowledge of brewing) with the hope that you’ll be able to think outside the bucket. Tell me what YOU would add, and we’ll try it out. Spices are acceptable. Fruit is acceptable, though the beer is already so fruity that I probably wouldn’t try it unless you made a good case to the contrary. Gluten free grains (Anything other than rye, barley, spelt, or wheat), and other plant material (like tea) are fine suggestions. We heard from several experienced brewers that molasses ferments into an awful rotgut that tastes of poorly made, young rum – so NOT that.
Tell me if you’ve ever had a foreign beer made with a grain such as amaranth or millet that you particularly enjoyed. Think about all the food flavors you’ve had that taste of carmel, malt, roasting, etc. and give me some examples. If your flavor suggestions work out, we’ll send you a sixer and name the recipe something incredibly clever including your name. Go forth and find my secret ingredient, and you will know the glory of international stardom. Or maybe just stardom in the very niche market of gluten-free beer consumers, but whatever. A six-pack and my undying gratitude await you at the end of this noble quest.
So, uh….what are you still doing here?
**EDIT: January 26-2012**
Our experimentation with different additives ended with a fizzle.
The best we came up with using toasted buckwheat groats was to add unsweetened, powdered cocoa and an espresso reduction. While that lent a nice after-taste to the beer, the underlying high acidity and sour/fruit flavor of the sorghum syrup still shone through quite brightly. We’ll be making our own corn malt shortly to see if we can make a lighter brew that at least tastes of beer versus wine. I’ll keep you guys updated.