I have been using Brewcraft's Sorghum Syrup to brew all of the GF beers I make. I was wondering if anyone has tried more than one of them and could give a taste description of any differences they have noticed.
I am not sure that drying it out will really work though, since it almost just seems like a taste in the Sorghum, not so much a gravity issue.
To me, sorghum syrup tastes like a combo of molasses and honey, And, I think the flavor of honey give sthe impression of being really sweet, even if it has been attenuated out pretty good.
I think you may have a good point, dkershner.
Are you using this syrup as the entire fermentables bill? I have a frined who found out a few weeks ago she has a gluten allergy. I might be interested in brewing a GF one day, but I'm not sure I /she could handle one that was too sorghum-y.
I used Northern Brewers Sorghum extract, Think thats the brewcraft stuff?
For what its worth I emailed NB a couple weeks ago and this is what I got back:I used Northern Brewers Sorghum extract, Think thats the brewcraft stuff?
From looking at the breiss data showing they ship their sorghum syrup in everything from buckets to tankers.... I would be surprised if they weren't the main supplier, if not THE supplier for the sorghum used in brewing today including AB's offerings.The sorghum syrup we carry is gluten-free and is made specifically with gluten-free brewers in mind. It is manufactured by Briess, and they answer most of your questions here- http://www.brewingwithbriess.com/Malting101/Gluten_Free_Brewing.htm. This article from BYO has great tips on how to make a more flavorful gluten-free beer- http://***********/stories/recipes/article/indices/34-grains/702-gluten-free-brewing. Good luck, and happy brewing!
Cheers,
Dan
Northern Brewer, Ltd.
For what its worth I emailed NB a couple weeks ago and this is what I got back:
From looking at the breiss data showing they ship their sorghum syrup in everything from buckets to tankers.... I would be surprised if they weren't the main supplier, if not THE supplier for the sorghum used in brewing today including AB's offerings.
Briess said:Our sorghum syrup is made from grain sorghum. We source gluten free
sorghum but do not guarantee 100% gluten free. Our processing plant runs
products with gluten on the same lines. We do a total change over
procedure and test equipment before start up for gluten protein. Our
finished product is again tested for gluten but is a quantitative test
which is <20ppm the international standard. As far as buckwheat
chocolate or crystal our malting and roasting equipment at this time
would not support an completely gluten free product.
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