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 process doesn't change from regular brewing. It's strictly an ingredient change and a clean work area to prevent cross-contamination. Any malt made from grains besides barley, wheat, or rye is safe. The default is sorghum malt, and what we use for the majority of our sugar load. In a similar manner to baking/cooking gluten free you end up using a lot of other ingredients to replace one or two main gluten-containing ingredients. I'm on the road for vacation right now but can post some recipes when I get home.
We also looked at post-processing for removal of gluten in regular brews, but since I don't work in a compatible lab anymore it I don't have reliable testing available.
Hows the selection on these malts?
As expected, it's pretty limited. I mainly use Briess Sorghum Extract Syrup as a base and add ingredients from there. As brew bases go it's pretty mild, so it takes a bit of supplemental grain steeps to add color.