I have absolutely zero frame of reference on gluten free beers. I've never had one in my life. That fact aside, I decided to brew a gluten free batch for my mother-in-law a little while back. I used a variation of a gluten free fat tire clone I found on this site...here's the recipe after I tweaked it just a bit:
6.5 lbs white sorghum liquid extract
2.5 lbs rice syrup solids
6 oz molasses (late boil addition)
1 oz Columbus - 60 mins
.25 oz Cascade - 20 mins
.25 oz Cascade - 5 mins
Used Safale 04 using a gluten free starter
Fermented for 3.5 weeks at an ambient temp of 66. It ended up at about 6.5% ABV.
So here's the deal. I cracked open a bottle today after two weeks of bottle conditioning and it tasted pretty bad to me. I taste a very fruity, almost wine/metallic taste. I know the beer is young, but normally I get a pretty good feel for what it's going to taste like when I crack that bottle at two weeks. The event that I brewed this for is on the 20th, so it still has almost two more weeks to condition, but I'm worried about the taste.
As I said, I have zero experience with gluten-free beers/ingredients...so is this what GF beers taste like??