Gluten

With a gluten-free grist of 100 percent rice malt, this homebrew recipe comes from Jim Eckert, the rice-malting pioneer who founded Eckert Malting & Brewing in Chico, California.

Welcoming flavor is the name of the game for Barn Town Brewing in West Des Moines, Iowa. Whether it’s their top-scoring hazy IPAs or their non-gluten fruited sour beers, they’re earning a reputation for building savvy balance into bold flavors.

With thanks to the brewing team at Ghostfish in Seattle, this recipe is for a gluten-free Belgian-style strong ale with a bold, golden hue, solid body, warming booziness, and a classic ester profile.

The production team at one of the world’s most accomplished gluten-free breweries lays out the alternative routes they take to making great-tasting beer—without barley, wheat, or oats.

Ghostfish Brewing started with an audacious goal: to brew compelling beer with grains that don’t contain gluten. Here, they share some of the core tenets of brewing with non-gluten grains.

This flavorful and complex gluten-free brown ale can stand on its own next to traditional barley-based beers.