Gluten Free Brewing
In the United States, an estimated 2-3 million people suffer from Celiac Disease, which makes them gluten intolerant. And while the potential size of the gluten free beer market is difficult to determine because many celiacs are undiagnosed, it offers a niche opportunity for craft brewers. In addition, a growing number of homebrewers are turning to gluten free brewing for themselves, family or friends who suffer from the disease.
What is BriesSweet™ White Sorghum Syrup?
BriesSweet™ White Sorghum Syrup 45DE High Maltose is a gluten free, 100% concentrated wort made from the unmalted grain, not the cane, of the white sorghum plant. BriesSweet™ White Sorghum Syrup was developed by our technical staff specifically for the production of gluten free beer in 2005. It successfully mimics the brewhouse performance of liquid malt extract because it was developed to provide the proteins and amino acids necessary for yeast nutrition, head retention and body along with color and flavor. Characteristics of BriesSweet™ White Sorghum Syrup include:
- Produced from unmalted white sorghum grain
- Mild “grain-like” flavor
- No unpleasant aftertaste like red sorghum syrup
- 1:1 malt extract substitute for brewing beer
- Sufficient proteins and amino acids for 100% extract brewing
Strict Gluten Free Control Measures
To assure the gluten free integrity of BriesSweet™ White Sorghum Syrup, we enforce strict quality control measures and utilize a dedicated dry handling system for non-allergen materials. As a result, BriesSweet™ White Sorghum Syrup meets the FDA proposed definition of “gluten free” which is less than 20ppm. To assure this high standard we:
- Source only Identity Preserved (IP) White Sorghum Grain
- Employ a dedicated dry handling system for non-allergen materials
- Partner with suppliers to proactively address and prevent cross contamination issues
1:1 Malt Extract Substitute
Because it has a carbohydrate profile and fermentability similar to malt extract, BriesSweet™ White Sorghum Syrup 45DE High Maltose functions as a 1:1substitute for malt extract in any beer recipe. It is a dark golden-colored extract with a color of 2-3 ºLovibond at 10% dilution.
In addition, it has sufficient free amino nitrogen (FAN) levels—about 2/3 of an all-malt wort—to provide sufficient yeast nutrients for fermentation. BriesSweet(tm) White Sorghum Syrup 45DE High Maltose is 72-75% fermentable and will produce a beer similar in flavor and mouthfeel to a premium American lager.
Brewing with White Sorghum & Brown Rice Syrups
BriesSweet™ White Sorghum Sorghum Syrup 45DE High Maltose is the only gluten-free syrup with the necessary color, flavor, FAN and fermentability to produce a beer that closely mimics beer made from malted barley. Another gluten free syrup suitable for gluten free brewing is BriesSweet™ Brown Rice Syrup which has color and flavor but only trace levels of FAN. As a result, beer brewed from brown rice syrup will yield a lighter beer and may pose fermentation challenges. For product information go to our Gluten Free Syrups product page. For gluten free beer recipes go to Create-a-Brew.
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