Talk:Traditional Gluten-Free Beers

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• People have been making beer with non-gluten containing grains across the globe for millennia.
• The types of grain used in different parts of the world vary, but some generalizations possible:
  • Africa: Millet and sorghum predominate
  • South and North America: Corn, quinoa, cassava
  • Asia: Millet and rice

General observations about traditional gluten-free brewing?

• Low ABV
• Med to high acidity
• LAB predominant, likely moving towards acetic as beers age and exposed to oxygen
• Consumed fresh, still fermenting, provides natural carbonation
• Yeast still in suspension
• Unconverted starch
• Viscous, opaque
• No hop or bittering component (also meaning little to no lactic acid bacteria suppression)