Edmund’s Oast’s beer school returns today with three new classes, including one aimed at drinkers who may have sat out previous sessions because they valued their health.
“Gluten-be-Gone!” on July 20 will cover gluten-free beers and other brewed options for celiac sufferers. Celiac disease is an autoimmune disorder in which the ingestion of gluten – such as barley malt or wheat, two primary beer components — leads to small intestine damage. “It’s cool to offer up a beer school class that appeals to folks that can’t really attend any of the other ones,” Charleston Beer Exchange manager Brandon Plyler says.
Since celiac disease and a condition known as non-celiac gluten sensitivity about a decade ago entered the national conversation about weight and wellness, beer makers have done their best to accommodate the trend. In addition to making gluten-free beers from rice and honey, brewers have experimented with processes to extract gluten from beer.
“We get asked for gluten-free stuff at the shop all the time,” says Plyler, a certified cicerone. “Some are good, some are gross.”
Plyler is looking forward to introducing attendees to beer alternatives available at better pubs, such as cider and mead. Chef Reid Henninger is supplying gluten-free snacks to accompany the samples. The class costs $45.
The other two classes on the schedule are “Shades of Farmhouse,” taking place this evening, and “Not So Sour” on June 15. All three classes begin at 6:30 p.m. For more information, visit edmundsoast.com/events.