Gluten-Free Brewing

In the United States, an estimated 2-3 million people suffer from Celiac Disease, which makes them gluten intolerant. Sales of gluten-free products reached almost $700 million in 2006 and is projected to reach $1.7 billion in 2010, according to Packaged Facts. While the potential size of the gluten-free beer market is difficult to determine because many celiacs are undiagnosed, it offers a niche opportunity for craft brewers. In addition, a growing number of homebrewers are turning to gluten-free brewing for themselves, family or friends who suffer from the disease.

What is BriesSweet™ White Sorghum Syrup?

BriesSweet™ White Sorghum Syrup is a gluten-free, 100% concentrated wort made from the unmalted grain, not the cane, of the white sorghum plant. BriesSweet™ White Sorghum Syrup was developed by our technical staff specifically for the production of gluten-free beer in 2005. It successfully mimics the brewhouse performance of liquid malt extract because it was developed to provide the proteins and amino acids necessary for yeast nutrition, head retention and body along with color and flavor. Characteristics of BriesSweet™ White Sorghum Syrup include:

• Produced from unmalted white sorghum grain
• Mild “grain-like” flavor
• No unpleasant aftertaste like red sorghum syrup
• 1:1 malt extract substitute for brewing beer
• Sufficient proteins and amino acids for 100% extract brewing

Strict ‘gluten-free’ control measures

To assure the gluten-free integrity of BriesSweet™ White Sorghum Syrup, we enforce strict quality control measures and utilize a dedicated dry handling system for non-allergen materials. As a result, BriesSweet™ White Sorghum Syrup meets the FDA proposed definition of “gluten-free” which is less than 20ppm. To assure this high standard we:

• Source only Identity Preserved (IP) White Sorghum Grain
• Employ a dedicated dry handling system for non-allergen materials
• Partner with suppliers to proactively address and prevent cross contamination issues

Pick the style that’s right for your beer

BriesSweet™ White Sorghum Syrup is produced in two dextrose equivalent (DE) styles. Each will yield slightly different beers.

BriesSweet™ White Sorghum Syrup 45DE High Maltose is a dark golden-colored extract with a color of 2-3 ºLovibond at 10% dilution. It has a carbohydrate profile and fermentability similar to malt extract. In addition, it has sufficient free amino nitrogen (FAN) levels—about 2/3 of an all-malt wort—to provide sufficient yeast nutrients for fermentation. BriesSweet(tm) White Sorghum Syrup is 72-75% fermentable and will produce a beer similar in flavor and mouthfeel to a premium American lager.

BriesSweet™ White Sorghum Syrup 60DE contains more simple sugars and is 75-80% fermentable which will yield a drier beer. It is the same color as 45DE.

Brewing with white sorghum, rice & tapioca syrups

BriesSweet™ White Sorghum Sorghum Syrup is the only gluten-free syrup with the necessary color, flavor, FAN and fermentability to produce a beer that closely mimics beer made from malted barley. Rice syrups have color and flavor but only trace levels of FAN. Tapioca syrups contribute no color, flavor or FAN. As a result, beer brewed from rice or tapioca syrups will yield a lighter beer and may pose fermentation challenges.

Use as a 1:1 substitute for malt extract

Developing 100% extract formulas for brewing gluten-free beer with BriesSweet™ White Sorghum Syrups is easy because it can be substituted 1:1 for light liquid malt extract in any beer recipe. The challenge is flavor development because only gluten-free ingredients can be used. Visit Create-a-Brew for a few gluten-free beer recipes.

Packaging options

BriesSweet™ White Sorghum Syrups are sold in 5-gallon, food-grade, plastic pails.

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