Episode 171

There was a time when gluten-free beers tasted like, well, the leftovers at the bottom of a slop bucket used to feed hogs with. Well, maybe not that bad, but they were sort of disgusting. Then along came Grouse Malt House, that changed everything. Gluten-free malts with the same awesome flavors of regular grain malt from brown sugars and caramels to coffee and cocoa, now those with intolerance have a valuable source to produce gluten-free beers & braggots. Twila Soles, founder of Grouse Malt House joins us this episode. Facebook/Reddit Friends wrap the show with questions like using dehydrated berries in a mead and figuring out aging time. Get Gluten-free brewing products here at Gluten Free Homebrewing. Get notified when an episode is posted, join our Twitter feed @TheMeadHouse! Iron Bee 2020 results are in! Check them out right here! Congratulations to all our winners!   Thanks for keeping the Mead House podcast free with your continued support, we appreciate all our listeners. Get a set of keys to the mead house, help keep the Mead House podcast free by subscribing to Patreon, when you do, Jeff will send you some great gifts! When you become a subscriber, you'll have access to some great interviews from guests here at the Mead House.