Yet another reason why Li loves David: he makes gluten-free beer!
I know, GF beer is pretty widely available for sale now. It’s also rather pricey. And hey, it’s the principle of it all. Why buy beer when you can make it at a (somewhat) reasonable cost?
David has been a home winemaker for several years now, so we have the equipment necessary to make beer, but if you had to invest in it, you could pick up everything for about $100, not including bottles. Bottles are only necessary to purchase if you (A) never drink beer yourself so don’t have any to recycle – but then why are you making beer if you don’t drink it? (B) don’t have friends that drink beer and can contribute their empties, or (C) absolutely insist on a special bottle like the one in the photo above, and therefore must purchase them from a specialty store.
And yes, I know you’re going to ask, you can recycle bottles that held gluten beer. The glass cannot absorb gluten. Wash them thoroughly (a couple of times if you have a touch of OCD like I do) and they will be perfectly safe.
This week, David started on his second GF beer. His first, pictured above, was a light-bodied, crisp creation, similar to a Hefeweizen, for you beer aficionados. Ironically, according to Wikipedia, Hefeweizen is wheat beer with a significant amount of barley malt. Funny, no? The first GF brew also featured toasted amaranth, oatmeal (GF), and buckwheat. And it disappeared quickly. I didn’t have much of it, since the grain mixture he chose didn’t sit well with my finicky digestive tract. But this second concoction, what I think might be best described as a Teff Frankenbeer, was carefully assembled with my intolerances in mind.
I’m really looking forward to trying this one. Unfortunately, I have to wait a while. A long while. But in the meantime, I will be sharing the recipe and some photos with you. Stay tuned…
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