GLUTEN-FREE

NEW BELGIUM GLUTINY PALE ALE

NEW BELGIUM


6 PACK BOTTLES

This is Glutiny! For this new year-round release, we armed the beer with a hefty dose of exotic Equinox hops, lending breezy guava, papaya and stone fruits to a wash of sweet, slightly herbal malt flavors. We then employed a special enzyme during the brewing process, which breaks down the gluten. Like any delicious pale ale, expect swift bitterness in the swallow and an assertively dry finish, just how we like it. Ready to join the uprising? Taste the Glutiny.

Tasting Notes:
  Visual – Gold, delicate cream-colored foam, very light haze and lacing.
  Aroma – Heavy tropical fruit hop upfront- papaya, mango, pineapple, pine, black currant, grapefruit and lemon citrus. Herbal, grassy and green tea undertones with a slight earthy malt character.
  Flavor – Light sweetness and even lighter tartness that slides into a mild and balanced bitterness.
Mouthfeel – Smooth and juicy with a crisp finish.
  Body – Medium-light body.

Beer Facts:
ABV: 6%
IBU: 30
Yeast – Ale yeast
Hops – Cascade, Chinook, Crystal, Equinox
Malts – Munich, C-80, Black

Special Processing:
When we decided to create a beer for beer lovers watching their gluten intake, we started experimenting with gluten-free beer grains like quinoa, millet, sorghum and rice. While the resulting flavors were interesting, beers made with these grains tasted just like the grain from which they were produced — not the same flavor we have come to expect from beer made using barley malt. Lucky for us there is another way to produce gluten-reduced beer made with grains that contain gluten. This method involves the use of an enzyme – a protein with a specific function – that breaks down gluten into smaller fragments. We add this enzyme in the brewing process and analyze the finished beer in the lab using the industry-supported R5 Competitive ELISA method. This creates a beer with all of the barley malt-derived flavor without all the gluten. [More fine print: Per the TTB, there is not yet a scientifically valid method for testing gluten in fermented products.]