Green's Quest Tripel Blonde Ale

This gluten-free beer makes the top of my list.  Green's Tripel Blonde Ale is a Belgian-style ale that has more complexity than any other three beers put together.  It's fruity, yet dry, with zero sugars.  It's light, but with a bitter undertone that balances out the fruity nose.  It has a beautiful profile, but none of the single ingredients comes forward more than the others.  Made from millet, buckwheat, rice, sorghum, and hops, this beer stands out from the small crowd of gluten-free beers available with its interesting complexity.  It goes well on its own or pairs brilliantly with any number of foods, from imported goat cheese to hot dogs.

The Green's Tripel Blonde is hands down my favorite gluten-free beer.  I mean, look at that head!  I actually had to wait several minutes before I could pour the whole glass it was so foamy on top.  Beautiful.

Comments

Tamar said…
It is one of my favorites, and I like it best out of the three Green's beers.
September 12, 2012 at 12:26 PM
Gina said…
Me too, Tamar! Thanks for the comment.
September 12, 2012 at 2:49 PM
Anonymous said…
Hi Gluten Free Gourmand,

My name is Tina Jin, the community manager for a new blogger community called Gluten Free (www.atomicreach.com/tribe/glutenfree). This is a feed powered by Atomic Reach, and features bloggers writing about being or becoming gluten free. This community will focus on food, diet, tips, advice and personal stories on the subject. I want this Gluten Free community to be a place where expert advice and tips are consolidated in one place for everyone to digest.

If you decide to join, Gluten Free will publish the title of your posts and the first few sentences of each post. If readers want to read the full story, they’ll be pushed to your blog and give you traffic. These readers will be people who share the same passion and interests as you, which is the sole purpose of the community.

If you’re interested in joining our community, please e-mail me back at tinajin @ atomicreach.com with “Gluten Free” in the subject line. If you have any questions, I would be more than happy to answer them.

Sincerely,
Tina

P.S. I'm happy to see that you cover both food and beverages!
October 2, 2012 at 9:38 AM
Anonymous said…
I'm not a huge beer drinker, but over the last year, I've tried the top rated GF beers, mostly at restaurants.
Brunehaut's gluten-extracted amber ale is my definite #1.
October 15, 2012 at 2:37 PM
Gina said…
I haven't been able to find Brunehaut's beers in Portland but I hear it's pretty amazing.
October 15, 2012 at 2:49 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?   Depending on the ingredie
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 recipe.  We
Read more

Homemade Classic White Sandwich Bread

Image
I've been baking since before I met my husband ten years ago.  He eats gluten but appreciates my baking efforts and gives me feedback on texture compared to gluten products, which he consumes regularly on his lunch break at work in the form of sandwiches.  I'm a photographer too but he graces the wall of his office with blown-up cell phone shots of half-eaten sandwiches and burritos from his favorite shops.  He likes my baked goods, sure, but who can blame him for going for gluten? This last few weeks as I was testing this recipe, however, something shifted.  I finally heard these words: "you can make me this every weekend for the rest of my life."   I know my husband likes a bread I made when he immediately plans what sandwich to make from it.  Well, he's done that for every test loaf I've made for this bread.  A few days ago, in fact, he ate a breakfast sandwich with this bread, got catered burgers for lunch at work, then came home and requested a steak sand
Read more