Try Our Premier Malted Rice,
The Best Option for Making Gluten Free Beer.

She eventually found some gluten-free beers, but the excitement quickly faded when the taste didn’t live up to her expectations. After trying a couple of options, she turned to me and said, “You’re a brewer, brew me a great tasting gluten-free beer.” Challenge accepted! I started experimenting with brown rice extract and a recipe from a gluten-free website, and though my wife was thrilled with the result, I wasn’t satisfied. The beer lacked complexity, and I didn’t want to fall into the same trap as other gluten-free beers, which often rely on grain extracts and have a syrupy aftertaste.

That’s when I decided to take things further by malting and roasting rice myself to add color and flavor. I knew I was onto something when my 15-year-old daughter grabbed a handful of roasted rice from my first test batch and said, “That’s good, Dad. Make more!” My early attempts at all-grain rice beers weren’t perfect, but they showed promise. After more than four years of development—and some key advice from experts in the brewing and rice industries—I created a variety of gluten-free ales and lagers that I’m proud of.

I now brew using naturally malted California rice, hops, water, and gluten-free yeast, all in a dedicated gluten-free facility to prevent any risk of cross-contamination. Unlike many gluten-free beers, which are brewed in traditional barley-based facilities, my beers are crafted with care to ensure they’re truly gluten-free.

Throughout this journey, I’ve shared my beers with gluten-intolerant friends who consistently asked, “When can we buy this?” Even those without gluten issues say my beers rival many barley-based brews. In fact, two of my styles—amber and IPA—were tested by White Labs, and their results met the style parameters for barley beers. None of my four submitted samples were flagged as anything but high-quality beer.

~ Jim