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Gluten-Free Beer . . . (I'm so excited)

Okay, I know I've seen other posts about Celiac's and other gluten intolerances on here so I thought I'd share my newest find in the world of gluten-free foods. Anheuser-Busch started making a gluten-free beer that is pretty readily available compared to anything else. It's called Redbridge and it's made of sorghum. My boyfriend just bought me a six pack and I haven't had a chance to try it yet, waiting for the weekend. I was wondering if anyone else has tried this beer. It's kind of pricy, more like the price of a six pack of Sam Adams or something similiar. But I haven't had beer in about a year, so I'm kind of nervous that it's going to be really gross. So, has anyone tried it?

i wish they made malt-free beer

it sounds like a fun weekend though, good luck!

Quote:

Originally Posted by Phigirl04 (Post 1388561)

I haven't but I'm happy I have another gluten-free beer to try. My mum is a celiac and I may or may not be. Other great beers to try are from ramapo valley brewery (you can google for the website and order straight from them) and Bard's Ale.
I'll keep an eye out for Redbridge.
Also, the GF beers I've tried are really good, so I wouldn't be too nervous. Regular people can't tell the difference...I can personally vouch for Ramapo Valley and how good their beer is. They brew it from honey and it's also kosher, so added bonus for jews too.

RU OX Alum,
I'm not sure what you mean by malt-free but this doesn't have barley, rye or wheat malt in it. The malt is made from sorghum which most people can tolerate.

Quote:

Originally Posted by Phigirl04 (Post 1388641)

RU OX Alum,
I'm not sure what you mean by malt-free but this doesn't have barley, rye or wheat malt in it. The malt is made from sorghum which most people can tolerate.

i am severely allergic to malt, so I was wondering if it was possible to brew something with out it. I'm probablly allergic to the yeast (fungus) too, so it probably wouldn't matter

Quote:

Originally Posted by Phigirl04 (Post 1388561)

I don't drink beer, so I don't know.. BUT.. I know someone who is celiac.. and brought her a six-pack of the RedBridge over New Years. She LOVES it! It's a stout beer.. so if you like dark beer, you'll like it.

There are a couple of other GF beers, including Bard's Tale Golden Dragon Lager... but you talk about expensive.. that goes for about 12 to 16 bucks for a six-pack. She likes that as well.

Ramapo Valley Gluten Free is one she hasn't yet tried. It's a boutique beer.. I'm told it's not as good.

BTW.. did you read about the new FDA gluten free labeling proposal? This news release came to me at work:

Patients Welcome New Proposed Federal Rules for Gluten-Free Labeling

Quote:

Phoenix, AZ, January 24, 2007 --(PR.COM)-- Proposed new requirements for labeling products as gluten-free were published today. This is a first for the United States and will give individuals with celiac disease greater confidence that specially labeled foods are in fact, safe for them to eat, according to the American Celiac Disease Alliance (ACDA).

The Food Allergen Labeling and Consumer Protection Act (FALCPA) passed by Congress in 2004, requires food manufacturers to clearly state if a product contains any of the eight major food allergens: milk, eggs, peanuts, tree nuts, fish, shellfish, wheat, and soy. It also required the FDA to develop and implement rules for using the term ‘gluten-free’ on food packaging.

Adhering to the gluten-free diet is the only course of treatment for celiac disease, a genetic digestive disorder. The condition, triggered by eating the protein gluten which is found in the grains wheat, rye, and barley, and hybrids of these grains affects an estimated 2 to 3 million Americans.

There is no single, world-wide accepted definition of gluten-free labeling. The levels of acceptable gluten vary from country to country, as do the symbols and terminology, permissible in the labeling. Research establishing a safe threshold of gluten consumption for those with celiac disease was recently published in the American Journal of Clinical Nutrition. The study, referenced by the FDA, concludes that celiacs can safely tolerate up to 20 parts per million (ppm) of gluten a day.

“The FDA listened to patients, food manufacturers, and members of the scientific community and came up with a well thought out proposal,” said Andrea Levario, Executive Director of the ACDA.

There is so little research about the gluten-free diet and safe consumption levels that the agency is seeking comments on a number of related issues including:

-- The appropriateness of 20 ppm gluten as the proposed threshold level as determined using an ELISA based testing method;
-- The effect that adoption of a lower threshold level would have on individuals with celiac disease and on industry;
-- Whether a lower threshold level might affect (limit availability of) commercially available foods labeled gluten-free in the United States;
-- Whether a reduced availability would have a negative impact individuals with celiac disease; and
-- Whether oats should be included in the definition of prohibited grains.

“In the absence of federal rules, food companies are using a variety of standards in manufacturing gluten-free products. This creates confusion and skepticism among individuals whose health depends on clear, accurate labeling. With only 90,000 out of an estimated 2 million celiacs diagnosed, manufacturers know that uniformity and consistency will benefit them as well consumers,” noted Levario.

About the ACDA

The American Celiac Disease Alliance (ACDA) was established in March 2003 to provide leadership on public policy issues affecting those with celiac disease, an inherited autoimmune disorder affecting children and adults. Members of the ACDA represent the celiac research centers, national support groups, food manufacturers, print media, and service industry.

For more information, please visit the ACDA website at www.americanceliac.org or call 703-622-3331.

Contact:
Andrea Levario, 703.622.3331
Email: aslevario@americanceliac.org
www.americanceliac.org

My mom and sis are celiacs, and we just had some Redbridge over Christmas. It was a very nice beer. I preferred that one over regular beer.
It was stout and smooth.

And a slight hijack to go along with BA's news post-- I hadn't been to a restaurant in the states in quite some time, so when we went to Outback for my birthday on Christmas Eve, I was quite amazed to find out through my mom and sis that they had a GF menu. Things sure have changed for the better for celiacs in recent years. /end hijack

Quote:

Originally Posted by scbelle (Post 1388710)

Outback is fantastic. We went there on my birthday (long story, I don't usually choose to eat a celebratory meal at a chain restaurant, it was short notice) and the waitress we had was fantastic. They're so good about their celiac customers.
Another place 'certified' gluten-free is PF Changs.

Quote:

Originally Posted by scbelle (Post 1388710)

That's so funny that you mentioned Outback. The person I talked about in my previous post belongs to her local Celiac Support Group (they have 80 members!!!). She just asked me if I would go to their monthly dinner at Outback for a Gluten Free night.

You're right.. it has gotten a lot better. I remember when she was first diagnosed, I said, "You have WHAT?!!!" "Celiac Sprue??" "WHAT is that?!!" Noe they estimate more than 1 in every 300 people has gluten intolerance, and probably more who don't even know it.

At her meetings, they used to exchange shopping lists and call up companies to check for cross contamination. For example, one week Rice Krispies was fine, but then the next week, someone would find that there was cross contamination down the line because a wheat product had been made on the same line.

An interesting story about Whole Foods... the reason they now have a Gluten Free Bakery is because one of their bakers in North Carolina (Lee Tobin) discovered he was Celiac. He could no longer be around flour... and started experimenting with gluten-free products.

The products FLEW off the shelf! Next thing you know, Whole Foods built a dedicated bakery to gluten free products. People were literally driving three and five hours to purchase his breads, cookies, etc.. so they now offer Lee's products at most of the Whole Foods stores around the country.

Here's their gluten free webpage.
http://www.wholefoodsmarket.com/prod...bakehouse.html

Now I'm seriously wishing there was an Outback or a PF Changs nearby. And I'm writing Whole Foods and asking them to build one here. All these great options and none of them are near me. :(

Quote:

Originally Posted by Phigirl04 (Post 1389095)

And I'm writing Whole Foods and asking them to build one here. All these great options and none of them are near me. :(

Better start saving up now -- Whole Paycheck ain't cheap.

Quote:

Originally Posted by Phigirl04 (Post 1389095)

Now I'm seriously wishing there was an Outback or a PF Changs nearby. And I'm writing Whole Foods and asking them to build one here. All these great options and none of them are near me. :(

You make me feel bad :( Come visit me and we'll go to Whole Foods, then to Outback, and finally out for a pizza and a beer at a local restaurant that serves GF pizza and beer. What I hate about this country is that they're so behind in diagnosing celiac disease.
Go to England and visit any supermarket...they have shelves upon shelves stocked with GF food. Really good GF food. Not the hard as rocks crap over here. Did you know that every child born in Italy is tested for celiac disesae by the time they're three years old?

Quote:

Originally Posted by Phigirl04 (Post 1389095)

Now I'm seriously wishing there was an Outback or a PF Changs nearby. And I'm writing Whole Foods and asking them to build one here. All these great options and none of them are near me. :(

What about Fresh Direct? Do they deliver where you are?

And... in England.. people who have to buy Gluten Free food get subsidized from the government. GF food is VERY expensive.

Don't fret because you live far from these stores.. you can mail order.

This is a good source... yummy brownies!
http://www.foodsbygeorge.com/

She says these products are really good:
http://www.glutino.com/english/index.cfm

You can go here to find gluten-free friendly restaurants in your area:
http://www.glutenfreerestaurants.org/find.php

Read in Kansas City Paper this AM.

Pabst Brewing will be making this type of bier soon or maybe now, called I think is "Tard".

No quotes please!:D