• Photo: Inga Hendrickson

    Against the Grain

    The market for gluten-free food products will approach $5 billion this year. Here’s why: Although only about one percent of Americans are afflicted with celiac disease, a severe gluten intolerance, 18 million people suffer from gluten sensitivity, which can cause mild inflammation and malnutrition. But at least 30 breweries are rooting it out by substituting sorghum, rice, and other gluten-free fermentables for barley and wheat. These are the best of the new brews.
  • Photo: Courtesy of Harvester

    Harvester IPA

    Portland, Oregon: Traditional IPAs are made with barley. Harvester IPA (5.8 percent ABV) is brewed from gluten-free oats, local chestnuts, sorghum, organic tapioca, and locally grown hops, and has the citrus kick IPA lovers expect.
  • Photo: Courtesy of Brunehaut

    Brunehaut Bio Blonde

    Rongy-Brunehaut, Belgium: Belgian beers often pop. The earthy, pale golden Brunehaut Bio Blonde (6.5 percent ABV), with glutens removed by a proprietary filtration method, is no exception.
  • Photo: Courtesy of Dogfish Head

    Dogfish Head Tweason'ale

    Milton, Delaware: Made from sorghum, along with local strawberries and buckwheat honey, this special-release seasonal Dogfish Head Tweason'ale (6 percent ABV) is more like a sparkling wine, with pronounced tart and sour notes.
  • Photo: Courtesy of Green's

    Green's Discover Amber Ale

    Yorkshire, England: Brewed with millet, sorghum, rice, and buckwheat instead of standard-issue brewer’s grains, the vegan Green's Discover Amber Ale (6 percent ABV) has a faintly caramel, apple-tinged taste, a spicy Belgian yeastiness, and a thick head.
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Filed To: Food and Drink