<http://schema.org/articleBody>
"At its most basic, beer is composed of four core ingredients. Equipped with water, hops, yeast, and barley, brewers can send beer into thousands of flavorful directions. For many people, however, beer is not a pleasure but a source of pain. The culprit is gluten, which is several different proteins found in cereal grains such as rye, spelt, and barley. Most people easily digest gluten. But for millions of American suffering from celiac disease, an autoimmune disorder, ingesting gluten causes wrenching stomach pain and cramping.\r\n\r\nBrewers, however, do not want to deny anyone the pleasure of a cold beer. To create beers suited for celiacs, as well as people suffering from gluten sensitivities and dietary restrictions, ingenious brewers have begun experimenting with alternative grains and grasses such as sorghum, buckwheat, rice, and millet. The result is gluten-free brews as flavorful as anything found in the craft-beer aisle.\r\n\r\nHere are 12 of our favorite gluten-free beers (updated as of July 21, 2014). You won\u2019t know what you\u2019re missing.\r\n\r\n&lt;i&gt;&lt;a href=\"http://joshuambernstein.com/\" target=\"new\"&gt;Joshua M. Bernstein&lt;/a&gt; has written for &lt;/i&gt;The New York Times, New York, Details, Saveur&lt;i&gt; and &lt;/i&gt;Imbibe&lt;i&gt;, where he\u2019s a contributing editor. In addition, Bernstein is the author of &lt;/i&gt;&lt;a href=\"http://www.amazon.com/Brewed-Awakening-Brewers-Leading-Revolution/dp/1402778643\"&gt;Brewed Awakening&lt;/a&gt;&lt;i&gt;, the editor of &lt;/i&gt;&lt;a href=\"http://bit.ly/craftbeerny\" target=\"new\"&gt;Craft Beer New York&lt;/a&gt;&lt;i&gt;, and lives in Brooklyn, where he drinks plenty of beer and leads &lt;a href=\"http://joshuambernstein.com/events/\" target=\"new\"&gt;homebrew tours&lt;/a&gt;.&lt;/i&gt; &lt;p&gt;After John Kimmich\u2019s wife, Jennifer, was diagnosed with celiac disease, the Vermont brewer (from Alchemist) decided to make her a flavorful craft beer. For this Belgian-inspired saison, John relied on sorghum syrup, Cura\u00E7ao orange peel, and Celia hops to create a crisp, tart beer drinker with a peppery and citrusy profile. (Note: Though brand rights were sold to Massachusetts\u2019s Ipswich, the recipe remains unchanged.)&lt;/p&gt; &lt;p&gt;Brewed in Belgium, Green\u2019s relies on millet, sorghum, rice, and buckwheat to concoct its line. While the caramel-y Discovery Amber Ale, rich and toffee-tinged Endeavour Dubbel Ale, and fruity and potent Quest Gluten-Free Tripel Ale are all wonderful, the latest release is a revelation: Crisp, refreshing, and fabulously floral, Enterprise Dry-Hopped Lager is perfect from afternoon to last call.\u00A0&lt;b&gt;&lt;/b&gt;&lt;/p&gt; Sprecher first created this West African-style ale as a one-off for Milwaukee\u2019s African World Festival. The sorghum-and-millet concoction (they\u2019re common ingredients in sub-Saharan Africa, where wheat and barley are rare) was so popular that the Wisconsin brewery made Shakparo a regular. The pleasingly tangy refresher somewhat recalls apple cider. Unlike most gluten-free beers, Spain\u2019s &lt;a href=\"http://www.estrelladamm.com/\" target=\"_blank\"&gt;Daura&lt;/a&gt; is made with barley malt. The brewery uses a proprietary technique to remove gluten from barley malt (the amount of gluten is below the allowable threshold), meaning Daura taste close to the real thing. The light, bubbly beer gently smells of sweet toasted grains, with a bit of bitterness on the back end. In lieu of barley, the Delaware brewers turned to sorghum syrup to fuel &lt;a href=\"http://www.dogfish.com/brews-spirits/the-brews/seasonal-brews/tweasonale.htm\" target=\"_blank\"&gt;this fruit-forward gluten-free offering&lt;/a&gt; that\u2019s flavored with strawberries and sweetened with a bit of buckwheat honey. Tweason\u2019ale is by turns sweet and tart, and it\u2019ll ably slay thirst on a sunny afternoon. &lt;p&gt;What\u2019s left out of Omission? Well, &lt;a href=\"http://omissionbeer.com/\" target=\"_blank\"&gt;the beer is made from low-protein barley&lt;/a&gt;\u00A0treated with an enzyme that breaks down gluten and proteins. While Omission beers are below the established cutoff line for gluten-free products, they can\u2019t be labeled as such. Nonetheless, the pale ale is a hoppy pleasure, the IPA is smooth and piney, and the crisp lager is made with Citra hops for a touch of tropical complexity. (Keep an eye out for San Diego\u2019s forthcoming Duck Foot, which also makes gluten-removed beer.)&lt;/p&gt; &lt;p&gt;Portland, Oregon, may be chockablock with innovative breweries, but few embrace the gluten-free mission quite like Harvester, which turns locally grown chestnuts, fruit, and hops into a kaleidoscopic array of ales. Among the standouts are the citrus-forward Pale Ale, the chocolaty Dark Ale, and the intensely hoppy IPA No. 2\u2014currently, the hoppiest gluten-free beer commercially produced.\u00A0&lt;/p&gt; To craft &lt;a href=\"http://www.epicbrewing.com/component/k2/itemlist/category/39-glutenator\" target=\"_blank\"&gt;Glutenator&lt;/a&gt;, the Salt Lake City, Utah-based brewery dialed up a blend of brown rice, sweet potatoes, molasses and millet. Add in a boatload of citrusy and floral American hops, and you have a balanced, bitter-and-sweet brew with a light body and moderate carbonation. After being diagnosed with celiac disease, beer lover Pedro Gonzalez founded &lt;a href=\"http://www.newplanetbeer.com/2010/07/3r-raspberry-ale-complements-a-number-of-foods/\" target=\"_blank\"&gt;Colorado\u2019s New Planet&lt;/a&gt;. The trio of releases includes the hoppy Pale Ale, light-bodied Blonde Ale and Raspberry Ale. The sorghum syrup supplies a tangy edge that\u2019s balanced by sweetening corn, while orange peel and Oregon raspberry pur\u00E9e provide a delicately fruity nose. &lt;p&gt;&lt;a href=\"http://www.lakefrontbrewery.com/beer/organic/new-grist\" target=\"_blank\"&gt;New Grist&lt;/a&gt;\u00A0was America\u2019s first gluten-free beverage that the U.S. government permitted to carry the name \u201Cbeer.\u201D Its creation was spurred by a call from a doctor lamenting his gluten intolerance, which led Lakefront president Russ Klisch to create this straw-colored libation made from sorghum and rice. It tastes lightly lemony, with an aroma of hay and cloves. Can\u2019t find Lakefront\u2019s offering? The sorghum-driven Bard\u2019s Gold is a good backup.\u00A0&lt;/p&gt; &lt;p&gt;A few months after launching in late 2011, the Montreal-based brewery swept the gluten-free category at the prestigious World Beer Cup for its chestnut-driven Red, dry and citrusy Blonde, and lightly bitter American Pale Ale made with millet, buckwheat, and quinoa. Equally of note is the floral, fruity India Pale Ale, which counts black rice and corn as ingredients. Bonus points for the can format, ideal for backyard BBQs and beaches alike.&lt;/p&gt; &lt;p&gt;By and large, most gluten-free beers stick to lighter-hued styles like IPAs, lagers, or pale ales. Not so Steadfast, of Albany, N.Y. Sure, the brewery makes the finely fruity Golden Blonde Ale and floral Sorghum Pale Ale, but the Oatmeal Cream Stout sets Steadfast apart. Made with well-roasted oats, the inky stout is a silky indulgence. Look for its release in October.&lt;/p&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/drinks/beer/slideshow/10-gluten-free-beers-that-actually-taste-good/?slide=10>