A Better Brew
It’s one thing to be an occasional designated driver, but quite another to never enjoy a beer because you can’t handle wheat. But now you can raise a cold one, thanks to the rapidly growing variety and availability of new gluten-free beers that actually taste good.
These beers don’t have gluten—proteins from wheat, barley, rye, and oats—which can make millions of people sick. In fact, they’re the only choice for the nearly 2 million Americans with celiac disease who have to cut wheat from their diets because their bodies can’t process gluten.
Some early attempts at gluten-free beer weren’t exactly tasty. But brewers have kept experimenting, substituting rice, sorghum, honey, or molasses for grains with gluten. And some of the newer results are much better. Read more » »
July 30th, 2007 | No Comments »