Quote:
Originally Posted by Brent Hahn
I'm not going to say this will work for everyone, but... Guinness. Many other dark beers and stouts are that color because of the molasses in them. Guinness, though, is black because they take the "malt" (barley sprouts) and cook it until it's basically incinerated. No more gluten. I've never had a gluten-related problem with it. We won't get into the alcohol-related problems.
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That's very interesting. I, for one, would be quite happy to be limited to a Guinness-only beer life - I love the stuff. I wonder if you'd react the same way to other Irish stouts - although I'd understand a reluctance to experiment.
As an aside, my paternal grandfather was actually prescribed Guinness in hospital in England back in the 70s after having prostate surgery. He retained a taste for it for the rest of his life.