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Old 05-19-2011, 04:33 AM   #11
spaced
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Jan 2011
Brisbane, QLD, Australia
Posts: 305
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Originally Posted by KevinM View Post
Jolly Pumpkin's Golden Manatee Bellipago -Belgian-style IPA, brewed with chestnuts, tapioca, sorghum, agave nectar & dry hopped.
That sounds really intersting. Care to give us your tasting notes on that one?
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My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.

 
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Old 05-19-2011, 04:43 AM   #12
jessebymail
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Apr 2010
, Missouri
Posts: 99
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I took 3 gallons of welchs white grape peach and 12 pounds clover honey and she really likes a glass or 2. I stopped ferment at 1.02 and its way too sweet for me but it goes over well for most others but if i do it again will back sweeten.

 
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Old 05-19-2011, 12:55 PM   #13
KevinM
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Sep 2010
Ann Arbor, Michigan
Posts: 1,171
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http://www.heritage.com/articles/201...8409248013.txt
You won't find info on the jolly pumpkin website since it's draft only at the moment. I'll see about tasting notes. I haven't been out for a few months (snow & tax season) and it's been raining these past few weeks.
I recall it being somewhat sour/tart but not a sorghum tart. It was actually a combination of finding a local source for sorghum extract and several encounters with the belipago when I wander down main street, that rekindled my curiousity about brewing something.
I'll edit this next time I go out and I take notes. There's a few non-gluten people I know, who say out of all the beers, that it's their favorite as well.

 
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Old 05-19-2011, 02:38 PM   #14
Trollby
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Feb 2011
Madison, WI
Posts: 64

Quote:
Originally Posted by jessebymail View Post
I took 3 gallons of welchs white grape peach and 12 pounds clover honey and she really likes a glass or 2. I stopped ferment at 1.02 and its way too sweet for me but it goes over well for most others but if i do it again will back sweeten.
Kind of a Wine/Mead mix there, what yeast did you use?

My wife loves Welches grape blends, was thinking of trying a Hard Pomegranate since she like that one best

 
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Old 05-19-2011, 05:12 PM   #15
DKershner
 
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Jul 2009
Bend, OR
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Jaimi's (fiancee) favorites have been beers with fruit in them. I think that would be the case whether she was GF or not though...

 
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Old 05-19-2011, 07:56 PM   #16
spaced
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Jan 2011
Brisbane, QLD, Australia
Posts: 305
Liked 3 Times on 3 Posts


Quote:
Originally Posted by KevinM View Post
http://www.heritage.com/articles/201...8409248013.txt
You won't find info on the jolly pumpkin website since it's draft only at the moment. I'll see about tasting notes. I haven't been out for a few months (snow & tax season) and it's been raining these past few weeks.
I recall it being somewhat sour/tart but not a sorghum tart. It was actually a combination of finding a local source for sorghum extract and several encounters with the belipago when I wander down main street, that rekindled my curiousity about brewing something.
I'll edit this next time I go out and I take notes. There's a few non-gluten people I know, who say out of all the beers, that it's their favorite as well.
Wow that's impressive. To win with a gluten free beer against gluten beers in a competition would be a great achievement.
__________________
My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.

 
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