C an’t say I’ve ever done a beer tasting on BRK before. I am not much of a drinker, mostly because I am such a light-weight. One drink, I am done. Done I tell ya! When I went paleo back in February, I quickly realized that my alcoholic drinks were a no go. But with drinking so little, would it matter if I enjoyed my usual favorites, or should I drink beers that were as close to paleo as possible? This thought made me venture into trying gluten-free beers, and yes, while they contain grains- a paleo no no, they are at least gluten-free.
I am no expert taster by any means and always have a giggle when coffee, wine, and beer connoisseurs can pinpoint chocolate, honey, berry, woodsy, and other flavors in their drinks. Hey if it doesn’t come back out of my nose, make me gag, or cause me to yell “this tastes like cat pee” then we’re good. It’s all beer to me. Until now.
While the Estrella looked quite eager once it’s cap was popped, each beer poured a less than stellar head. I found that each beer was less bubbly than what I like in a beer. As for taste, I can’t get all fancy talking like this reviewer of the Bard’s Beer as she tosses around words like maple, honey, licorice, and oak. I got molasses and caramel, slightly sweet- but not bad, a tiny bit sour, and very complex multiple layers of flavor. What those flavors are, I can’t say- I am no tastebud sharpshooter, but I liked it, very much. See…
Estrella Damm Daura ingredients: Malt Barley (the glutens have been brewed out by a special process, down to 3ppm of gluten), hops, rice. This post on No Gluten, No Problem was helpful.
Overall Impressions: I liked the Bard’s Beer best. I felt as though the brewers tried hard to make this a pleasant artisan style beer. It was very enjoyable on it’s own and would be fantastic paired with most meals. The Daura was lackluster, almost to the point that I wanted to turn it into a Shandy by adding Sprite. That was the only way I could figure helping the poor thing out of its misery and mine. It was very basic tasting and straight-forward, “hello, I’m a beer and nothing more.” Meh. Then something strange happened, as I was clearing our little tasting table of the beers, salsa and corn chips (chips not so paleo but a must with beer, and the whole downside of drinking), I took one last sip of the warmed up Daura, and suddenly found it to have more flavors that I had missed when it was ice cold. The Shandy idea left me. Is there something to drinking beers at their appropriate temperature? I guess so. Bard’s site did state to enjoy their beer between 39-45 degrees, but I could not find information on what temperature to sip the Daura. Anyone?
I will be sticking with Bard’s beer and looking forward to using it in some of my recipes as well. And when I am at loss for conversation, I’ll turn their caps over for some ideas.
Bard’s can be found at Whole Foods. Drinking, of age college kids- you’re gonna have to get a job, it’s a bit pricier than PBR.
Do you have a favorite gluten-free beer? Please share in the comments…