We had good insight from our pool of local pro GF brewers on the topic
- James Neumeister covered what Ground Breaker is doing with lentils and chestnuts to mitigate the dreaded Sorghum twang while adding color, body and complexity.
- Dan McIntosh-Tolle discussed the magic he is working with his beet sugar-based beers at Moonshrimp Brewing
- JP Bierly recapped some of what he learned after a 4-day residency with Glutenfreehomebrewing.org about malted millet, rice and buckwheat and their application in all-grain GF brewing.
(Thanks JP for recording and Peter Fold for editing)
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