cross-posted from: https://mander.xyz/post/677846
My wife and I both have problems with gluten so we’ve been brewing our own GF beer for the last ~7 years. It was difficult to get started but the output is well worth the effort!
Most of them are darker brews (stouts, tripels, etc). This is one of our lighter holiday ales that came in ~8% ABV.
The biggest restriction is in malting. Since gluten is present in wheat, barley, and rye it can be difficult to find a good brew base. We use sorghum malt as our starting point and spice it from there. A lot of times we will also roast something like red quinoa and let it soak in the wort for added color.