Deschutes Gluten Free Wit Description

I finally have a description of the Gluten Free Wit beer they are serving at Deschutes.  It's not on their website but they have it printed on their beer list in the brewery:

100% Gluten-Free Ale!  This beer is made with Sorghum and brown rice syrup for a smooth gluten-free experience.  We used German noble hops, Perle for bittering and Spalter and Hersbruckens hops for aroma, and spiced with coriander and orange peel.
IBU's: 25  Alcohol content: 4.8%

I reviewed this beer in a previous post, but I want to bring up something that confuses me about this beer's name.  They call it a wit beer, but it doesn't have a traditional wit appearance - that is, it's not cloudy.  Here is a description of wit beer from Beer Advocate:

"A Belgian Style ale that's very pale and cloudy in appearance due to it being unfiltered and the high level of wheat, and sometimes oats, that's used in the mash. Always spiced, generally with coriander, orange peel and other oddball spices or herbs in the back ground."

 The spicing is probably consistent with the style, but the look and filtration of it may not be.  Anyone who has more beer knowledge than I do should feel free to chime in here.

Comments

I Am Gluten Free said…
I don't know wit from non-wit, but I can tell you this - it would've been nice to knock one of these down with the Gluten Free Fish Tacos I made and blogged about last night!
March 15, 2010 at 7:20 AM
gfe--gluten free easily said…
I'm not much of a beer drinker, but that looks really good. My hubby and son would like it for sure!

Shirley
March 15, 2010 at 8:10 AM
Anonymous said…
The brewer from the Portland Pub says that our Gluten-Free beer was called a wit because it was spiced with coriander and orange peel. Every gluten free beer we have made comes out clear without filtration. The only way we could make the beer cloudy at this point is to add some clouding agent back to the beer at the end of the process which we don’t want to do. Hope this helps. If you have any other questions about our brews, please send an e-mail through our contact us site and I would be happy to answer:
http://www.deschutesbrewery.com/community/contact-us/default.aspx
Thanks,
Gina Schauland
Brand Ambassador
Deschutes Brewery
March 17, 2010 at 10:41 AM
Gina said…
Great! Thanks for clarifying, as it were.
March 17, 2010 at 11:35 PM
Anonymous said…
As the description says a lot of the cloudiness in this style comes from the high levels of wheat used. Since this version is GF there's no wheat, so no cloudiness.
June 3, 2010 at 2:35 PM
Post a Comment

Popular posts from this blog

Gluten-free Sourdough Discard Bread

Image
You’ve made your gluten free sourdough starter . What now?   The discard, or unused portion of the starter can be repurposed in a number of ways.  It’s the part of the starter that you don’t need to refresh or to use to leaven bread. You can throw it out, or you can use it to replace some of the flour and water in other recipes.  It adds a great texture and flavor to recipes, and it’s particularly useful for gluten free recipes. There’s something about gf grains that benefits immensely from the fermentation process. They become more flexible, more workable, and much tastier. In this bread recipe the sourdough starter lends the bread strength, flexibility, and flavor. Want a sandwich loaf recipe? Check out my  Yeasted Sourdough Sandwich Bread . Why is it not a regular sourdough bread?  This bread is considered a discard bread, or sometimes called a hybrid loaf, because it contains sourdough but it's leavened with commercial yeast. What does it taste like?   ...
Read more

Quick Yeasted Sourdough Sandwich Loaf Recipe

Image
Readers have been asking if they can bake the Gluten-free Sourdough Discard Bread in a bread tin.  The answer seems to be yes, it usually works.  However, I've created this new recipe that is more of a sandwich style loaf.  This recipe is a single rise recipe, so it's quick and easy. Need to create a sourdough starter? This is the method I use most:  https://glutenfreegourmand.blogspot.com/2021/10/sourdough-starter-ready-to-use-in-3-7.html Why yeasted sourdough?  Sometimes it's tricky to get a great rise out of sourdough when you're first starting out.  Also, creating a new sourdough starter creates a bit of discard that can be used up in other recipes to improve the flavor and texture of the product. This recipe adds a little baker's yeast to help the rise and get the loaf in the oven more quickly.  This is a sourdough discard recipe but you can use active starter if that's what you have.  Yeasted Sourdough Sandwich Loaf Recipe Dairy-free, c ont...
Read more

Mild Country White Sourdough Bread

Image
I gave up on producing a showy loaf a long time ago.  I always rolled my eyes a little when I saw photos online of perfect bloom or wide-open crumb.  "The mustard is going to just fall right through," I would think to my self disapprovingly, shaking my head a little. It turns out, I was just jealous. After a decade of gluten-free bread baking and recipe development, and through a collaboration with some other bakers, I've come up with a gf sourdough bread recipe that produces an open crumb, a large bloom, and sometimes, if I'm lucky, an ear.   The bread has a very mild, pleasant sourdough flavor and is very light in color. The crumb is very open but not too delicate.  It has a chewiness to the texture that I associate with a good sourdough bread.  The crust gets a nice browning and it toasts up nicely. And I don't mind the mustard falling through as much as I thought I would. Many thanks to Michael Hollesen who came up with the original version of this reci...
Read more