Gluten Free Home Brewing Blog

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2026

March

This newsletter explores the essential role of yeast nutrients and roasted malts in gluten-free brewing. Learn when and how to use Fermaid O, Fermaid K, and Go-Ferm Protect™ for optimal fermentation performance. We also highlight our full range of roasted malts—from Light Roasted Millet for blonde ales to Dark Roasted Vienna for imperial stouts—showing how each adds flavor, color, and complexity. Featured gluten-free beer recipes include Baltic Porter, Hazy, American Dark Wheat, and Belgian Dark Strong, plus a new Hefeweizen video from The Underground Brewery with recipe and tasting.

February

This newsletter spotlights underrated hops that deserve a place in your next gluten-free brew, including Cashmere, Idaho 7®, and Motueka™, along with practical tips on how to use them to maximize aroma and flavor. We also share recipe ideas where these hops shine and feature Light Roast Millet Malt, a versatile addition that enhances malt depth without overpowering hop character.

January

This newsletter explores bold, dark gluten-free beer styles, featuring three rich recipes—Belgian Dark Strong, Baltic Porter, and House Porter—along with a deep dive into how roasting can sometimes make darker malts appear lighter. We also uncover rare dark beer styles like Eisbock, Grodziskie, and Kvass, and spotlight Pitch Rice Malt for building deep chocolate and roasted coffee flavors in gluten-free porters and stouts.

2025

December

This issue dives into designing your own gluten-free beer recipes. Learn how gluten-free brewers often use a higher proportion of character malts and sometimes skip base malts entirely, thanks to exogenous enzymes. We explore crystal, caramel, kilned, and roasted malts, and compare gluten-free and barley-based recipes to highlight how malt blends influence flavor, body, and color. Plus, discover how step mash techniques and enzymes like Termamyl SC DS can improve starch conversion and fermentable sugar extraction.

November

This issue tackles stuck fermentation in gluten-free brewing, exploring why yeast sometimes fails to fully ferment wort. Learn how mash conversion, sugar complexity, and low Free Amino Nitrogen (FAN) in gluten-free malts like rice, millet, and buckwheat can impact fermentation. We cover strategies to revive stalled yeast, including re-pitching, enzyme addition, and nitrogen management with Fermaid O or K. Plus, discover how Dark Rice Malt can enhance color and flavor without overwhelming your brew.

October

This newsletter highlights Roasted Buckwheat Malt as a seasonal ingredient, offering nutty, chocolatey flavors and rich autumnal color for gluten-free beers. Explore the Grouse Baltic Porter recipe, including mash regimes, yeast substitutions, and enzyme tips to simplify brewing. We also showcase aromatic hops like Alora™ for tropical fruit-forward IPAs and share guidance on using Sourvisiae® to craft clean, controlled gluten-free sours.

September

This issue highlights Biscuit 18L Rice Malt, a specialty gluten-free malt that adds toasted-biscuit aroma and rich, layered flavor to a wide range of beers. Explore the Milletwine recipe, a high-ABV gluten-free brew that blends millet and rice malts for a bold, complex malt backbone alongside a classic hop profile. We also feature aromatic hops like Idaho 7® for tropical, fruity notes and share tips for creative gluten-free mash regimes and brewing strategies.

August

This newsletter showcases gluten-free beer content from Moving Pitchers on YouTube, highlighting creative recipes inspired by movies, books, and games. Discover seasonal brewing inspiration with our Oktoberfest and Pumpkin Spice Ale kits, plus tips for adding herbs, spices, and specialty malts to enhance flavor. Featured this month, Roasted Goldfinch Millet Malt brings brown sugar and caramel notes to fall beers, balancing hoppiness in IPAs or adding depth to stouts and porters.

July

This issue explores gluten-free hop water, a refreshing, lightly hopped beverage that can be tailored for fruitiness, earthiness, or mild bitterness using a soda machine or homebrew system. We also update readers on enzyme R&D for gluten-free brewing and clarify the use of flaked corn for those with varying gluten sensitivities. Featured this month, Red-Wing Amber Millet Malt adds toffee, raisin, and plum notes with a medium body, ideal for Irish Reds, Baltic Porters, and other gluten-free beers.

June

This issue features bold gluten-free beer recipes, including a barley-free American Barleywine for Big Brew 2025 and a Mexican Lager praised for outperforming its barley-based counterpart. We also share the Springtime Chamomile Lavender Ale recipe and highlight Griffin Millet Malt, an underutilized gluten-free malt offering caramel, toffee, plum, and chocolate notes that add depth and complexity to any brew.

May

This issue revives the Springtime Chamomile Lavender Ale, a gluten-free beer that blends herbs and spices for a refreshing summer brew. We also discuss recent research on low-gluten beers, highlighting that most “gluten-reduced” products still contain levels above 20 ppm, emphasizing the importance of truly gluten-free brewing ingredients for safe, flavorful beer.

April

This issue breaks down key yeast terminology for gluten-free brewing, including alcohol tolerance, attenuation, flocculation, ABV, and flavor profile, helping brewers understand how yeast impacts fermentation and final beer character. We also highlight a Coffee Infused Lager recipe, showing how gluten-free brewers can experiment with hybrid beverages that blend beer with coffee for unique flavors and complexity.

March

This issue shares updates on enzyme availability for gluten-free brewing, including early discussions with a potential new supplier to provide more affordable options for homebrewers. We also cover progress on low- and non-alcohol gluten-free beers, exploring the Cold Extraction method to capture flavor and color without traditional fermentation.

February

This issue explores the art of brewing a gluten-free saison, examining how style guidelines are open to interpretation and why saisons give brewers creative freedom. We highlight insights from Craft Beer & Brewing on what defines a saison, helping gluten-free brewers experiment with flavor, fermentation, and yeast choices.

January

This issue introduces a lineup of new hops for gluten-free brewing, each offering unique aroma and flavor profiles—from tropical and citrusy notes in Alora™, Idaho 7, and Motueka, to subtle spice and floral hints in Saphir, Tradition, and Lotus™. These hops provide gluten-free brewers with versatile options for crafting IPAs, pale ales, wheat beers, and Belgian-style brews with layered complexity and aroma.

2024

December

This issue highlights Superdelic hops, a versatile option for gluten-free hop-forward beers like hazy IPAs, offering red fruit, candy, citrus, and tropical flavors, and excellent biotransformation properties when added during fermentation. We also feature Lallemand Pomona, a reliable IPA yeast strain with peach, citrus, and tropical notes, ideal for achieving stable haze and consistent attenuation in gluten-free brewing.

November

This issue explores mash pH in gluten-free brewing, noting that adjustments are usually unnecessary when using enzymes like Ceremix Flex or Ondea Pro. We also clarify the difference between Pumpkin Spice Beer and Pumpkin Beer, including BJCP style guidelines and recipe tips, and share resources for new brewers with an introduction to beer without barley for anyone starting their gluten-free homebrewing journey.

September

This issue highlights our limited-release Oktoberfest and Pumpkin Spice gluten-free recipe kits, offering malt-forward fall beers with toasty and spiced flavor profiles. We also point brewers to our Gluten-Free Malt Chart for comparing malts and share a detailed Bierly Brewing IPA clone recipe, providing ingredient amounts for homebrewers looking to recreate this standout gluten-free IPA.

August

This issue highlights a sale on versatile gluten-free rice malts, including Biscuit 4L and Pale rice malts, perfect for a wide range of homebrewed beers. We also explore the debate on using local honey in brewing, discussing whether to add it during the boil, fermentation, or bottling, helping gluten-free brewers make informed choices for flavor and aroma.

July

This issue explores brewing gluten-free beers with seasonal fruit, highlighting how cherries add tartness to fruited sours and apricots complement lighter styles like Blondes and Hefeweizens. We share tips on picking ripe fruit and using local orchards to maximize flavor, helping homebrewers enhance aroma, balance, and complexity in their gluten-free creations.

June

This issue explores Pilsner malt in gluten-free brewing, challenging traditional assumptions and suggesting ways to substitute it in a variety of beer styles beyond just Pilsners. We also provide guidance for using new-to-you malts like Caramel, Dark Munich, Griffin, Red Wing, and Vienna, along with tips on mash regimes to achieve optimal flavor, body, and clarity in gluten-free beers.

May

This issue features The Phantom Pilsner, a gluten-free Pilsner recipe using Grouse Pilsner and Vienna millet malts with Ceremix Flex and German ale yeast, perfect for homebrewers seeking a straightforward, flavorful brew. We also highlight a Fruited Sour Extract Recipe Kit, combining Pilsner millet and Biscuit rice malts for tart, fruit-forward sours that are easy to ferment with US-05 or Sourvisiae®.

April

This issue dives into malt and beer sensory analysis for gluten-free brewing, featuring the Hot Steep Method to evaluate malt flavor and quality. We also explore how your palate perceives different tastes, with tips on beer and hops tasting, helping homebrewers better identify flavors, aromas, and nuances in their gluten-free beers.

March

This issue explores gluten-free sour beer brewing using Sourvisiae®, a yeast that produces both alcohol and lactic acid for controlled sourness. We cover co-pitching techniques to adjust tartness and introduce beer blending methods, helping homebrewers experiment with flavor, ratios, and complexity in gluten-free sours without special equipment.

February

This issue introduces new gluten-free malts: Caramel 50L Millet Malt with caramel, honey, and roasted notes, and Pilsner Millet Malt, a slightly sweet, bready base for versatile beer styles. We also highlight Grouse Malt House Amber Ale, showcasing specialty malts like Red-Wing Millet Malt for rich flavor, color, and complexity in gluten-free brewing.

January

This issue introduces three new gluten-free malts for homebrewers: Base Rice Malt #3 with a unique malting process, Caramel 50L Millet Malt to fill the flavor gap between Caramel and Caramel 90L, and Pilsner Millet Malt for light, bready base malt options.

2023

December

This issue highlights milled all-grain gluten-free recipe kits, freshly milled to order for maximum flavor and convenience during the holidays. We also feature gift certificates as a perfect present for homebrewers, allowing friends and family to explore gluten-free brewing with ease and choice.

November

This issue highlights CellarScience dry beer yeasts for gluten-free brewing, including strains like BAJA for Mexican Lagers, NECTAR for fresh malt flavors, and MONK for Belgian-style beers. We also feature the Chaos Theory IPA, a non-enzymatic, no-sparge all-grain recipe with bold hop character, and share a stout beer glaze technique to incorporate beer flavors into cooking.

October

This issue showcases holiday gluten-free brewing recipes, including a Dessert Amber with Red-Wing, Caramel, and Biscuit malts, as well as seasonal favorites like Oktoberfest and Pumpkin Spice Ale. We also explore historical Gruit beers, brewed with herbs and spices instead of hops, and provide tips for aging strong gluten-free beers with oak cubes to achieve precise flavor balance.

September

This issue explores high-dried gluten-free malts for homebrewers, highlighting varieties like Dark Munich, Red Wing, and Griffin Millet Malts to enhance flavor, color, and complexity. Featured recipes include Grouse Dunkels Bock and Grouse Red Ale, demonstrating creative malt combinations, while we also discuss Brettanomyces (BR-8) fermentation for funky, flavorful beers.

August

This issue explores gluten-free brewing with seasonal ingredients, including tips for adding fresh fruit during primary or secondary fermentation to maximize flavor. We highlight Pale Oat Malt for body and lacing in Hazy IPAs, and feature Roasted Goldfinch Millet Malt as a versatile character malt for everything from Pale Ales to Stouts. Seasonal hop care is also covered, with guidance on harvesting, preparing, and storing homegrown hops for optimal alpha-acid development.

July

This issue continues our Grouse Malt House collaboration series, exploring the research behind gluten-free malt extracts and debunking common myths. Featured recipes include the historically inspired Circa 1805 Pale Stout, highlighting traditional malt and hop combinations while offering insight into the evolution of beer styles and gluten-free brewing possibilities.

June

This issue explains the India Pale Lager (IPL) style, highlighting its clean, crisp finish and hop-forward flavor, with lower bitterness than traditional IPAs. We also feature a gluten-free all-grain IPL recipe, using Pale Rice Malt, Dark Munich Millet Malt, Caramel Buckwheat, and Polaris hops, providing a balanced malt backbone and aromatic hop character. Perfect for homebrewers exploring gluten-free hoppy lagers.

May

This newsletter spotlights two standout New Zealand hop varieties for homebrewers: Nelson Sauvin™ and Nectaron®. Nelson Sauvin™ brings fresh gooseberry and tropical fruit notes, ideal for American Pale Ale, IPA, and lager styles, while Nectaron® delivers tropical, passion fruit, and stone fruit aromas, perfect for late additions and dry hopping in modern hoppy beers. We also introduce experimental hops like Yakima Quality Hops YQH-1320 and NZH-214, highlighting emerging flavors for gluten-free homebrewers seeking unique hop-forward beers.

April

This edition highlights three versatile gluten-free homebrew recipe kits: 2 Suns Ale, a light, approachable lager-style kit great with hybrid ale/lager yeast and adaptable mash regimes; Mosaic Galaxy IPA, a hop-forward extract kit showcasing grapefruit and tropical hop notes; and The Elusive Stout, a balanced stout kit with rich malt sweetness and measured bitterness. Each kit is designed for novice and experienced brewers, offering flexibility in grain bills, enzymes, and brewing techniques.

March

This edition spotlights four Propagate liquid yeast strains for gluten-free brewers: Belgian Dwarf Ale, ideal for Saisons, table beers, and dark quads; Andechs Lager, inspired by Czech Pilsners and bottom-fermenting traditions; American Wheat, perfect for hazy, clean wheat beers; and Hazy IPA, essential for NEIPAs and hop-forward hazy styles.

Also featured is a Märzenbier (March Beer) recipe, a traditional Bavarian lager with medium-to-full body, brewed with Vienna, Biscuit, Munich, and Pale Buckwheat malts, and lightly hopped with Mt. Hood and Hallertau. Märzen is the precursor to Oktoberfest beers, historically brewed in March for fall consumption.

February

This newsletter spotlights the role of malt in gluten-free beer. Base malts like millet, rice, and buckwheat provide fermentable sugars and body, while caramel, kilned, and roasted malts add flavor, color, and complexity. Choosing the right malt balance is key to crafting a well-rounded, flavorful gluten-free brew.

January

This newsletter spotlights yeast for gluten-free brewing. Understanding attenuation, flocculation, aroma, and temperature range helps shape flavor, body, and consistency. Propagate Lab’s liquid yeast brings brewery-grade strains to homebrewers, while Sourvisiae® simplifies sour beer with a single pitch that produces lactic acid. Wildbrew Philly Sour excels in warmer months, and LalBrew NovaLager™ delivers a clean lager profile at ale temperatures. The right yeast makes all the difference in your next gluten-free beer.

2022

December

This newsletter spotlights a classic twist for gluten-free brewing: Winter Gruit. Originating in medieval Europe, gruit combined grains and preserving herbs for a strong, flavorful beer before hops became widespread. Winter is the perfect time to experiment with these historical, herb-forward brews and explore bold, seasonal flavors.

November

This newsletter highlights November 5: Learn How to Homebrew Day! Established in 1999 by the American Homebrewers Association, it celebrates and welcomes newcomers to the world of homebrewing—beer, wine, cider, and more. Brew a gluten-free seasonal favorite like Vanilla Stout to join the fun. Plus, look out for the new Sourvisiae® yeast arriving in November, making sour-style beers easier than ever.

Oktober

This newsletter spotlights Oktoberfest-inspired gluten-free brews, from our seasonal Oktoberfest kit to a rich German-style Doppelbock. Traditionally brewed by monks, doppelbocks are malty, satisfying “liquid bread” beers that pair perfectly with food—try Mutantis’ Mutator-Doppelbock recipe for a classic take. We also celebrate Robert Keifer’s new book, Gluten-Free Brewing: Techniques, Processes, and Ingredients for Crafting Flavorful Beer, perfect for deepening your recipe and fermentation knowledge. Finally, mix up a Treehouse Human Condition-inspired Oatmeal Stout by adding up to 2 lbs of Pale Oat Malt to the Tale of Two Stouts kit.

September

This newsletter spotlights fall brewing with two Limited Edition gluten-free all-grain kits: our Oktoberfest and Pumpkin Spice Ale. The Oktoberfest kit has been praised as “spot on” for a classic fall beer, while the Pumpkin Spice Ale features sweet bread, caramel, and brown sugar notes with a crisp finish. We also dive into sour beer tips—serve between 45–50°F in a stemmed tulip glass to enhance aroma and balance acidity. Finally, Grouse Malt House’s new Pale Oat Malt is perfect for adding body, flavor, and protein to your fall brews like Oatmeal Stout.