Gone Gluten Gone 

click to enlarge ghostfish.jpg

Jason Jacobsen

There's a new kid in town: Seattle-based Ghostfish Brewing Company, which specializes in gluten-free brews, substituting malted buckwheat, millet and brown rice for barley. Ghostfish's stated goal is to reinvent beer from the ground up, striving to make great brews that just happen to be gluten free. So have they succeeded? Tasting through much of their lineup, I'd have to say they have a lot of hits, with just a couple of misses. All the beers I tried were lightly carbonated, topped by thin, fast-fading heads, and showed best when served chilled but not frosty. Here are my three favorites.

Shrouded Summit Belgian White Ale, $2.99-$3.49

A hazy blonde in the glass, there's a bit of spicy yeast to the soft hop and grain aromas of this brew. The flavors are a smooth mix of sweet biscuit, orange, coriander, and lightly sour grain and malt. A worthy take on the style.

Grapefruit IPA India Pale Ale, $2.99-$3.49

This crystal-clear amber pour sports the best head of the three. It has lots of sweet citrus on the nose with a touch of resiny hops, and the grapefruit flavor comes through on the palate backed with a healthy hops hit. The finish is dry and lively.

Gosefish Hibiscus-Cranberry Gose, $7.99-$9.99

A 22-ounce bomber, this gose pours the vibrant color of pink lemonade, and has malted quinoa in its mix. Dusty rose petal and hibiscus aromas lead off along with a whiff of steamed rice. An appropriate touch of salt colors the just-sour cranberry flavor. I picked up a hint of quinoa on the finish. You won't miss the gluten with this one—it's my top pick.

Pin It


Comments are closed.

More by David Kirkpatrick

© 2019 Boise Weekly

Website powered by Foundation