Gluten-Free beer got some love at the 2010 World Beer Cup this month. Everything from the most specialized brews to beers from other countries — there’s even a category for coffee-flavored beer. The event only happens every other year, so when you win a prize –you can enjoy the moment for a while.
Honoring Gluten-Free Beer
This year the World Beer Cup grew to 90 different categories plus five overall awards for Best Breweries. The Gluten-Free Beer category is relatively new — which makes sense since gluten-free beer itself is relatively new. The category began in 2008. But in 2006 under the experimental beer category a gluten-free beer came in second place.
This year, the Gluten-Free Beer category had 10 entries. The third or “bronze” place went to Redbridge Beer made by Anheuser-Busch in St. Louis. The second place or “silver” went to O’Brien Brown Ale, by O’Brien Brewing in Bakery Hill, Australia. This beer claims to be the first gluten-free beer made in Australia.
First place went to Celia Saison, which was created at the Alchemist Brewery in Waterbury, Vermont.
Jen Kimmich from the Alchemist Brewery told me her husband started making the gluten-free brews for her when she was diagnosed with celiac disease. “John really likes the Celia Saison because the spiciness from the Belgian yeast strain complements the sorghum,” Kimmich said. “Instead of trying to mask the sorghum, they really work well together.”
They’ve also made two other gluten-free beers: Celia Framboise and Celia IPA which won Gold and Bronze respectively at the Great American Beer Fest 2009.
For those of you who have been able to appreciate this beer first hand — Kimmich offered me a hint of what’s to come: Celia Pale Ale!
It appears as though the only way to get your hands on one of these brews is to go to their establishment in Vermont. If I find out any differently I will add the information here.
Congratulations on the award winners and keep up the good work.
John really likes the Celia Saison because the spiciness from the Belgian yeast strain complements the sorghum. Instead of trying to mask the sorghum, they really work well together.