USA: Beer lovers with celiac disease now can get suds without gluten

People with the condition, which affects some 3 million Americans, have a gluten intolerance that means avoiding foods and beverages containing wheat, rye and barley, The Plain Dealer published May 9.

For Quinn - formerly a home brewer - and millions like him, the thought of an icy-cold brew on a hot summer's day was about as likely as a vacation on Mars.

And then, salvation. Quinn opened a bottle of Bard's Tale Dragon's Gold, a refreshing golden amber brewed in Buffalo that looks, smells and tastes like a well-crafted wheat beer.

"I was just tickled to have a beer," he admitted. "And this was pretty good."

Today, the market is offering more and more gluten-free beers that are made with buckwheat or sorghum, which replaced wheat or barley in the malting process. The beers still contain alcohol.

Anheuser-Busch recently released Redbridge, a beer made with sorghum. The brewing giant's move probably means there's a significant market for gluten-free brews.

Redbridge is a surprisingly hearty lager that can hold its own with many domestics. It costs about $8 for a six-pack and is widely available at area supermarkets and beverage stores.

"Sorghum is the primary ingredient," Kristin Zantop, an Anheuser-Busch brewmaster, explained in a statement issued by the company. "We then use the lager-brewing process using imported Hallertau and domestic Cascade hops without adding wheat or barley to give Redbridge its rich, hearty taste."

Some other gluten-free beers are harder to find, but apparently worth looking for: Green's beers out of England have received good notices for variety and flavor. So have New France Beers out of Canada. Ramapo Valley Brewery in New York also produces a well-regarded Honey Passover Beer with Kosher yeast.

That's all good news for beer-lovers like Quinn. But he still has one request.

"I'm still hoping for a gluten-free Guinness," he said.

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11 May, 2007