The harder sell has been convincing craft beer lovers that a millet- or quinoa-based beer can be delicious. According to Facts and Factors Marketing Research, the global market for gluten-free products reached $22 billion in 2019. The market for gluten-free food has exploded over the years some studies estimate that as much as 30% of the population may be trying to follow a gluten-free diet, though just 1% of Americans suffer from Celiac disease, the serious autoimmune condition.
“Until recently there wasn’t really access to quality raw materials,” says Otherwise co-founder Aaron Gervais. Gregory Sims of Sacramento, left, and his brother, Fred Sims, sit outside at Buck Wild Brewing in Oakland. New developments in science and the supply chain, especially the commercial availability of gluten-free malt, have suddenly enabled brewers to produce beers of a much higher quality than the lackluster, off-tasting efforts of the past. In fact, the founders of both companies say the gluten-free beer movement is just beginning. A second gluten-free beer brand, Otherwise Brewing, debuted in San Francisco this month with a lager made from sushi rice. “The best compliment we can get about our pale ale is, ‘This tastes like a pale ale,’” he says.īuck Wild is not alone. For many people, memories of cardboard-like crackers and dry breads linger. “It was a conscious decision to mute the gluten-free messaging, since gluten-free products are not viewed in the most favorable light,” says Bernstein.
On the outside of the building, which used to be a meat processing plant, a colorful mural reads “craft beer for all.”īut Buck Wild, whose taproom opened in November, is not typical: All of its beers are gluten-free, and instead of the traditional barley or wheat, they’re made from grains like millet, buckwheat and rice. Similar to other Bay Area breweries, it has a brewhouse and more than 10 beer styles available on tap or in cans, from saison to hazy IPA. Michael Bernstein is hoping that you won’t notice anything out of the ordinary when you visit his Oakland taproom, Buck Wild Brewing. Marlena Sloss / Special to The Chronicle Show More Show Less The availability of high-quality malts from gluten-free grains like millet, buckwheat, rice and oats has enabled the gluten-free beer movement to thrive.
Marlena Sloss / Special to The Chronicle Show More Show Less 6 of6 Jennie Medina and Ian King II, both of Oakland, sip gluten-free pale ales at Buck Wild Brewing. Marlena Sloss / Special to The Chronicle Show More Show Less 5 of6 Head brewer Cameron Collier had never made gluten-free beer before he joined Buck Wild last summer. Marlena Sloss / Special to The Chronicle Show More Show Less 4 of6 Marlena Sloss/Special to The Chronicle Show More Show Less 3 of6īartender Ryan Edwards serves beer flights at Buck Wild Brewing, where all the beers are gluten-free. “People can come in here with full-blown Celiac disease and not have to hunt for one or two items on the menu,” says Buck Wild Brewing owner Michael Bernstein. Marlena Sloss / Special to The Chronicle Show More Show Less 2 of6 Owner Michael Bernstein, left, and head brewer Cameron Collier outside Buck Wild Brewing in Oakland.
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