Until we lived in Atlanta I had never even heard of Celiac disease, an autoimmune disease that damages the small intestine when gluten is consumed. Gluten is in most of the grains used to make beer including wheat, barley, and rye. One of our friends who just happens to be from Nebraska has this disease. One of the first things I remember her telling me was how much she loved beer but couldn’t have any. After hearing that, I decided to make it my mission to find more Celiac friendly beers. He really hates to see beer lovers deprived.
My first stop landed me with Lakefront Brewery’s New Grist which is made from sorghum and rice. I seem to find this beer most places I go so it must be widely available. That’s good because since 5% of the population has Celiac disease. I’m sure they are spread out and this makes gluten free beer much more accessible. We’ll provide a few more beers at the end of this review for those of you with Celiac disease or are just curious about what C4 beers taste like. C4 grains don’t have gluten. C3 grains do.
The color of the body was golden with a white head. The aroma was crackery and a just a little grassy. The taste was a little lemony, crackery sweet, and almost has a tartness to it. The initial mouthfeel is of heavy carbonation but it smooths out quickly in the finish. Other than that, there is not much else going on.
This is a session beer. That means it will be lighter and not as high in alcohol content. I would love to see them make some variations of New Grist (New Grist Amber, New Grist Dark, New Grist IPA; Lakefront I await the check for the ideas).
I would really like to see more breweries create alternative grain beers. I really think every brewery should have at least one as a year-round brew. Recently Tallgrass made a contract beer that was a sorghum Oktoberfest. It was really good. I don’t know if it was safe for people with Celiac disease, but it was really tasty and different. Kudos to Lakefront Brewery for creating New Grist.