Belgian Witbier, 4.8%
The world of gluten-free beer is an especially harsh place for anyone who’s a fan of hefeweizen and witbiers. After all, how do you make a delicious wheat beer without using any wheat? It would appear that the crew at Seattle’s Ghostfish Brewing has figured it out, and the answer lies in their Summit Witbier. Made using malted millet, malted buckwheat, and malted rice in the grist, brewers create traditional flavors with juniper berries, coriander, orange peel, and Belgian yeast, leaving notes of banana, clove, and citrus.
Barleywine (made with millet), 11.5%
Good news, everyone: We’ve finally entered the era of barrel-aged gluten-free beers! Evasion Brewing, which has become wildly popular for its gluten-free IPAs and stouts in the Pacific Northwest, has pushed into rare territory with this full-bodied (and high ABV) millet wine. Fruity strawberry notes from El Dorado hops balance nicely with toasted vanilla and coconut flavors imparted by the barrels, which previously housed millet and oat whiskeys (that’s right: no cross-contamination in their GF-dedicated facility, period), never veering into cloyingly sweet territory. Split this bottle as an after-dinner treat and you won’t regret it.