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.
How do you even go about gluten-free brewing? I would expect that to have been a non-starter.
It was difficult at first to source ingredients, with the biggest restriction in malting. Since gluten is present in wheat, barley, and rye it can be difficult to find a good brew base. We ended up using sorghum malt as our starting point and spice it from there.
We’ve had plenty of friends try it and they don’t know it’s gluten-free unless we tell them. But it takes a larger list of ingredients to mimic the flavor profile of what people are used to.
I can imagine. Still, sounds satisfying. I don’t need gluten-free myself, but the concept is fascinating to me.