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Sara’s Easy Gluten-Free Beers

Sara’s Easy Gluten-Free Beers

Sara's Easy Gluten-Free Beers

Gluten-free homebrewing: Learn to brew gluten-free beer using ingredients like sorghum, rice, corn, saps and honey, brown sugar and molasses. Over 60 recipes for classic beers, unhopped herbal beers, and meads.

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One comment

  1. 3.0 out of 5 stars
    A Good Start, Needs Rounding Out, September 15, 2013
    tank (Bay Area, CA USA) –

    This review is from: Sara’s Easy Gluten-Free Beers (Paperback)

    I’ve not yet brewed from this book, but I homebrewed standard wheat and barley beers for years before discovering that I am a Celiac. I was really delighted to find this book.

    There are some really solid ideas in here, and it’s going to be a great springboard into gluten-free brewing for me. I can see that. There are a broad range of recipes, including lots of herbal brews, that I’m really excited about. However, the author may wish to consider the following in any later editions.

    My biggest complaint with this book is that the recipes contain no descriptions of the finished products. So, if the reader doesn’t have any idea what elecampane root tastes like, how is s/he to know if it’s the sort of thing s/he’d enjoy putting the effort into brewing and drinking? I would also find specific gravity measures for each recipe helpful in measuring “doneness” as opposed to a number of days to ferment as temperature and therefore ferment time can vary. Likewise, a measure of the finished percent alcohol in the completed product listed in the recipe would be helpful for at-a-glance reference in determining if it’s a recipe to try, not try, or perhaps modify. I will also mention that I’ve caught some errors in this book (an example is a listing of incorrect page numbers for the heather, ginger, and gruit ales, clearly due to an alphabetizing error). An index would be nice, as well. A substitution chart for the sugars would also be helpful as many of us have multiple food sensitivities, like corn. Lastly, beginning homebrewers should not look to this book as fully instructional; they will need to look to other resources, many of which are listed in the book. Other, conventional homebrewing books and online resources may be more instructional regarding hygiene, how to rack, use of airlocks, etc. Local homebrew supply places may also offer a wealth of information. Experienced homebrewers should require no supplemental instruction.

    This is a solid springboard of recipes for those already familiar with homebrewing equipment and techniques, but the recipes lack descriptive information. This book all on its own is not sufficient for beginning brewers. I look forward to getting my hands on a revised second edition some day, but for now I aim to thoroughly use the one I have on hand.

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