Blog

Brewing gluten free beer has been a collaborative effort that has included everyone from the newest home brewer to the most experienced dedicated gluten free brewmaster. We appreciate the enthusiasm the GFHBing community has for sharing what they learn about brewing gluten free beer so that we may continue to improve the mash and brew process, and of course make amazing beer! So of course we were super excited when Aaron from the upcoming dedicated gluten free brewery in San Francisco other …

Matt S. from VA is our guest blogger and has shared a wealth of knowledge and experience with high-gravity gluten-free brewing. Matt has enjoyed craft beer since 2009 and started home brewing conventional beer in 2014 until he was diagnosed with celiac disease in November 2017. Since starting to brew gluten-free beer in December 2017 he has brewed a staggering 14 batches including New England IPAs, imperial stouts, light/lacto sours, "milletwines", wee heavies, Belgian strong ales (pale & da …

This is a blog collaboration with the Zero Tolerance Gluten-Free Home Brew Club of Portland Oregon. Thank you Joe Morris from Zero Tolerance for reaching out to the worldwide gluten free brewing community and coming up with the great questions in this epic blog!Most GFHBers have read Andrew Lavery's 2006 Gluten Free Brewing and Gluten Free Malting tutorials. These tutorials have been referenced heavily for years where they are the starting point for many gluten-free …

Introduction: This research was carried out by Ben Barnes, undergraduate senior chemistry student at Southern Oregon University, on behalf of Gluten Free Home Brewing. The purpose of this research is to determine volume of water absorbed by various gluten-free grains during the Single Infusion Mash procedure (link included at end of report). Experimental procedure: A water bath with an initial temperature of 71.1 °C (160 °F) was prepared. In this experiment, there were eight total sampl …

For the past several months, we have been collaborating with Anthony from Texas to develop a gluten-free clone of his favorite pre-gluten-free beer. After a couple revisions he thinks we may be close to the big unveiling. During this time, we have also worked on refining our BIAB brewing recommendations. You may recall past blogs when we conducted a series of BIAB batches and posted our results. We had inconsistent results, but they seemed to all suggest that due to the very thin mash conditions …

Sugars play an important role in gluten-free brewing, whether they are used to increase gravity, lighten body, improve fermentability, or create specific flavor characteristics. From simple sugars such as dextrose and sucrose to specialty ingredients like candi syrup, honey, and molasses, each fermentable contributes differently to the finished beer. The chart below provides a quick reference for some of the most commonly used sugars in gluten-free brewing, including their approximate yield, col …

Gluten Free Brewing  by Andrew Lavery  So by now you should have a good idea about how to make your own malt, but this is not our final destination, we need to turn this malt into beer.  Most parts of the gluten free brewing process are similar to normal brewing, which is covered in detail by the experts on this site and others, so I'll only touch on the key differences; The crush The mash regime Lautering The other key area I'd like to talk about is recipe formulation and beer …

Gluten Free Malting by Andrew Lavery If you want to make decent gluten free beer there's two things you will have to learn; how to make good malt, and how to do a full decoction mash. In this article I will deal with the first issue, making good quality malt. Any of the main gluten free grains can be used to make malt, each one having advantages and disadvantages. I have malted and brewed with sorghum, millet, maize and rice as well as the pseudo cereal buckwheat. I will cover specific procedur …

Malting Gluten-Free Grains Updated 1.6.13By now you have most likely already searched the internet for malting instructions only to find most articles discuss how to malt barley, sometimes rye, and occasionally wheat. This is primarily for two reasons; 1) most brewing articles are not written for the gluten-free homebrewer; 2) most non-gluten-free homebrewers have access to any and all grains they could ever want already malted for them. So why would they malt their own? For the most part, they …