A fair amount of people in this country drink gluten-free by necessity, and that’s not even counting those who do it by choice. But when you tinker with malt, one of the four main ingredients in beer and the one that activates the autoimmune response in those with celiac disease, does the resulting product still taste like beer? And if so, how does it hold up against more traditional counterparts? To find out, we put ten gluten-free beers to a blind taste test.
A sip from the bitter end
Four style categories, four beers remaining. This is the big time folks: four rounds have drained 60 beers from the tourney. That makes Victory, Two Brothers, Founders and Sierra Nevada — seeded 2, 14, 1, and 7, consecutively — in the 96th percentile. That’s a 1290 on the SAT. Not quite Ivy Leaguers — but then again, neither are our tasters.
With so few brews remaining in our Malted Madness tournament, it’s time for some specific dissection. What remains, largely, is a contest between styles. So how does one judge between a stout and a barleywine, a pilsner and a Bière de Garde? Very carefully, we realized — but also with plenty of subjectivity, banter, and flip-flopping. Largely, the debate was winnowed to a somewhat philosophical question: what kind of beer were we even looking for? Was it the most complex, style-boundary-pushing flavor bomb, or a beer that everyone could enjoy anytime, anywhere? For full disclosure, we’ve decided to include our full discussion/debate sessions for both matchups this round (which we recorded for prosperity’s sake). Read on for our decisions.