Stone - Gluten Free Delicious IPA

[Kealia]

It seems like half of our threads are about Stone sometimes, but they are in the new again with with the pending release of their Delicious IPA.

Stone uses a new enzyme from White Labs called Clarity-Ferm, that breaks down gluten protein chains. The result is a beer that meets the FDA’s gluten-reduced classification. (Under 20 milligrams of gluten per liter.)

Here's a bit more from Beer Street Journal.

Never heard of Steiner 01210 “Lemon Drop” hope, either.

I know there is a least one Borg member who is trying to stay Gluten-free so thought this might be of interest.
(And I beat Beer-lord to posting this!)

[Beer-lord]

It looks pretty interesting to me. If anyone tries it, please let me know what you think.
I've been sitting on a pound of El Dorado and have no idea what to do with it. Gonna wait until spring to use it in something. I've heard of Lemon Drop and Farmhouse had some last year in small amounts. The few things I've read is that it's still in the experimental phase.

[mashani]

I have decided I like El Dorado the most in darker more malty beers, IE English/American Browns, Dubbels, porters, etc... something that can stand up to the fruitiness. Because those descriptions that say they start to taste like Jolly Ranchers when you use more then a little bit are spot on. That said I don't think I'm going to buy any more of them, I like other fruity and/or lemony hops better. I'd have a hard time using up a pound of them.

[jimjohson]

Ok, color me stupid but, I don't get the whole "gluten free" sh..stuff. Odds are very long that, NOBODY on the Borg is actually allergic. Very, very, very(ad infinitum) few really are, and a gluten free diet is, in most cases, waaaaaay worse for you in so many other ways. Why is it embraced so?

[duff]

Ok, color me stupid but, I don't get the whole "gluten free" sh..stuff. Odds are very long that, NOBODY on the Borg is actually allergic. Very, very, very(ad infinitum) few really are, and a gluten free diet is, in most cases, waaaaaay worse for you in so many other ways. Why is it embraced so?

I think it's embraced so much because the standard diet as marketed by so many for quite some time now included massive amounts of grain as well as other sources of carbohydrates. When people go on a gluten free diet they seem to stay away from a lot of the processed simple carbohydrates that can spike your blood sugar levels. These people don't have as drastic ups and downs in energy levels through out the day so they say they feel better. Since they feel better on a gluten free diet they must be gluten intolerant so therefore it is evil. They get their friends to try it and experience the same thing and again gluten is evil. I'm not saying carbs are bad but when your healthy balanced breakfast is a bowl of sugar covered grain puffs with a side of orange juice, your lunch is a Subway sub cause it's low fat, and your dinner is some sort of meat on a bed of rice cause rice is healthy all of a sudden you end up thinking you are eating healthy but in reality you are working your way towards diabetes.

Other than that every gluten free beer I have had has not been good. I would rather drink mead or cider than that stuff. It would be interesting to see Stone's take on it since they usually have pretty good beer even when they do something wonky.

[BlackDuck]

I think Joe Chianti has gluten issues. And he started using the Clarity Ferm with great success.

Celiac discease is the allery to gluten. And if you have it, it's not pretty when you eat anything with gluten.

My wife is Gluten intolerant ever since she had her gall bladder taken out. It was real rough until we figured out what was wrong. Her face was getting splotchy red, hair started to thin, and would spend at least 30 minutes in the bathroom EVERY morning. Just getting ready in the morning to go to work was a real challenge. Finally, the doctor figured it out, she now takes medication and she eats gluten free. A lot of people think it's hard and expensive to eat gluten free, it's really not. Once you figure out what ingredients to look for, it's pretty easy. And you can't tell the difference in gluten free foods most of the time. Some baked goods, like cookies and cake can be a little iffy, but we've found a few brands that are pretty good. Same goes for the breads, some brands are terrible, and others you can't tell the difference.

I've asked her if she would like me to give the Clarity Ferm a try....since she doesn't care for beer too much, she told me not to worry. I may do it anyway and see what happens.

[docpd]

it is amazing to me how people seem to think that a gluten free diet is healthier. If one has celiac disease they absolutely must be on a gluten free diet, but otherwise gluten has no affect on one's health. Most gluten free beers are made with sorghum, and taste like crap. Widmer Brothers Omission ale is a wonderful exception, and I have not yet tried the Stone gluten free IPA. As I said for anyone who does not have celiac disease, it is worthless to go gluten free and actually worse for your health as most gluten free foods are higher in total calories and fat.

[jimjohson]

it is amazing to me how people seem to think that a gluten free diet is healthier. If one has celiac disease they absolutely must be on a gluten free diet, but otherwise gluten has no affect on one's health. Most gluten free beers are made with sorghum, and taste like crap. Widmer Brothers Omission ale is a wonderful exception, and I have not yet tried the Stone gluten free IPA. As I said for anyone who does not have celiac disease, it is worthless to go gluten free and actually worse for your health as most gluten free foods are higher in total calories and fat.

tell 'em again!

[Foothiller]

My daughter is gluten sensitive (but not celiac as far as we know), and her digestive system gets quite uncomfortable if she eats anything with gluten. It is an actual issue. She's just 19 now, so I still have time to master some gluten-free beer recipes before she turns 21 -- trying things like brown rice syrup and rolled oats rather than sorghum. With luck, though, she will turn out to like cider better, making my job easier.

[swenocha]

Clarity-ferm has been around for a while now. Omission, Daura Damm, and other commercial beers have been using it for a while. I have used it a few times to experiment with making gluten-reduced beers, as it's available at my LHBS. Interesting that Beer Street Journal states it is a new product, as it's really not. There are threads about people brewing with it on homebrewtalk dating back to 2010 or earlier.