From foodconsumer.org
Anheuser-Busch launches sorghum beer
By Ben Wasserman - foodconsumer.org
Dec 20, 2006 - 12:19:19 PM
Wheat protein or gluten may scare many people away from
drinking beer, which is often made from gluten-rich barley or wheat. Anheuser-Busch
Co. Inc. on Wednesday introduced Redbridge, a beer made from gluten-free sorghum
to cater to those who are allergic to wheat or want follow a gluten-free
lifestyle.
Angie Minges, product manager, Anheuser-Busch said "We’ve
made Redbridge nationally available to make sure adults who experience wheat
allergies or who choose a gluten-free or wheat-free diet can enjoy the kind of
beer that fits their lifestyle."
According to the company, the beer maker consulted with the
National Foundation for Celiac Awareness (NFCA) during the development of
Redbridge "to get a better understanding of the needs of consumers who are
leading gluten-free or wheat-free lifestyles."
The beer is not only safe for those who are allergic to
gluten, but tastes good as well.
In
addition to sorghum, imported Hallertau and domestic Cascade hops are used so
that the beer comes with a full-bodied, well-balanced, moderately hopped taste.
Starting today, Redbridge, brewed at the Anheuser-Busch
Merrimack, N.H., brewery, is available nationwide in restaurants and stores
carrying organic products.
The beer contains 4.8% alcohol, which is similar to that in other
types of beer, and is sold in 12-ounce, six-pack bottles, according to the
company.
Gluten-free beer is not new to some consumers.
At least three small brewers make gluten free
beer in the
U.S., according
to Reuters.com, which reports that "Lakefront Brewery Inc. of
Milwaukee, Wisc. makes New
Grist out of sorghum and rice."
Celiac disease can cause damage to the intestines when the
patients eat food containing gluten, a protein commonly found in wheat, barley
and oats.
An estimated 2 million people or one in 133 people in the
United States
have celiac disease, according to the
National Digestive
Diseases Information Clearinghouse.