Beers Without Barley: Brewing with Alternative Grains

From Craftbeer.com, by SCOTT GROSSMAN

Above picture: DOS LUCES BARTENDER LAUREN KANE EXPLAINS CHICA TO GUESTS. (JOHN MUGGENBORG)

Originally posted on FEBRUARY 26, 2019

With the proliferation of experimental and gluten-free beers a question comes up much more frequently these days: Can a fermented beverage without barley truly be called a beer?

We spoke to several independent brewers to understand what alternative grains bring to the already-crowded field of experimental beer ingredients.

To understand the fuss about whether beer can be barley-free, it helps to know a bit of history.

With origins dating to Prohibition in the 1920s, the Bureau of Alcohol, Tobacco and Firearms decreed that beer must have a minimum of 25 percent barley in the grain bill. Fermented beverages from other grains were typically relegated to the wine category.

More on this story here >>
 

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