Sogoak,
Thanks for the suggestion. But I actually lived in Lombard for four years (mid 90's) and Winemakers was my first experience with homebrewing. I didn't take the bait b/c I read his how to brew "dissertation" that he handed out to newbies... scared the S**t out of me and I was sure I would fail. Ha- I still have that pamphlet filed away.
I'd like to share some info on Celiac's with you and anyone else that may like to learn or know anything more to add:
Celiac's Disease is the intestinal system's inability to tolerate gluten, which is a protein found in most wheat-related grains. Rye, barley, and oats all contain gluten. For people with this condition, gluten inhibits the organ's walls from absorbing nutrients. The disease creates abdominal pain and can actually lead to serious digestive complications. Breads, cereals, and most snacks are off limits. It's really surprising how many foods contain some element of wheat gluten. My good friend who brews sorghum with me actually found that Rice Crispies contain wheat gluten... RICE Crispies?!!
Digestable food replacements are rice, corn, and sorghum-based products though many gluten-free foods have a gritty texture and unfortunately fail to match the "spongier" cake or soft cookie texture we've all become used to. However, advancements have been made and I've tasted some fairly delicious gluten free foods.
Sorghum is the replacement grain (actually considered/called a berry) for grain beer. I've been experimenting with it and trying to create comparable brews to light ales, and IPAs. Two major problems exist for any other type of dark or big beer:
1) Yeast cultures are limited. Most yeast is cultured in beer wort. Even using a small portion of liquid yeast could be enough to harm a person with Celiac. What is available in dry yeast are typically made for broad light ales. Sorghum "lager" yeast are not available to my knowledge.
2) Malted sorghum seems to be impossible to find. You can get your hands on sorghum berries pretty cheap, but then the process of malting is time consuming and critical. I have read that it requires attention every six to eight hours over about a week. Also, the rootlets created during germination actually contain a type of cyanide. Like all malted grain these are to be "tumbled" off prior to use, however, who would want to be responsible for this in home-malting? The point is, there doesn't seem to be a current option for obtaining sorghum malt crucial to mouth feel, flavor, or color if you want to attempt brewing a sorghum porter or stout style beer.
If anybody knows of a resource or are able to get in contact with a brewery using sorghum malt I would really appreciate a contact.
Anyway, I hope this has been useful and not too long in the tooth.Sogoak, maybe we could meet for a beer somewhere and trade a homebrew or two (open to anybody near northern IL).
Dman