I’m sitting here watching “Network” for the umpteenth time. It never ceases to amaze me what a prescient movie this is. And there’s very little in life that’s as satisfying as quoting from protagonist Howard Beale’s famous rantings:
“Things have got to change. But first, you’ve gotta get mad!… You’ve got to say, ‘I’m as mad as hell, and I’m not going to take this anymore!’ Then we’ll figure out what to do about the depression and the inflation and the oil crisis. But first get up out of your chairs, open the window, stick your head out, and yell, and say it: I’m mad as hell and I’m not going to take it anymore!”
This should really be required watching for j-school. It annoyed me to no end that failed New York gubernatorial candidate Carl Palladino co-opted the slogan for his campaign. Argh. Such a bastardization.
But that’s neither here nor there. I’m supposed to be writing about beer. Yes, beer. Actual beer. Not just beer-like substance. See, the Europeans are light-years ahead of the U.S. when it comes to gluten-free innovation. Okay, maybe light-years is a slight exaggeration, but…. a Spanish company has produced a beer that’s brewed properly with barley malt but somehow they are able to extract the gluten before finishing it. You get the taste of the malt without the gluten. How do they even manage that? I have no idea but I was absolutely amazed when I found about it.
I picked up a four-pack of Estrella Damm Daura at the local Whole Foods for about $8, I think. Unfortunately, I’m not convinced it lives up to the hype. I was so excited to try my first malt-containing beer since I went gluten-free more than six years ago (which was before I was of legal age; consequently most of my pre-GF beer consumption was of the cheap, watered-down keg variety or else it came in a
40-ounce bottle and was technically malt liquor, not beer.)
It just lacked….well…something. I haven’t quite placed my finger on what’s missing. As with most gluten-free beers I make him sample, bk felt that it tasted oddly reminiscent of blood. I need to try it again with a clearer mind but right now I’m just too disappointed. I’d built it up in my mind a little too much. I’m still so happy to see the options expanding. When I first tried g-f beer, all I could find was Ramapo Valley’s Passover Honey beer, which I don’t even think is still being produced. Now I can go to a good beer store like Oliver’s in Albany and find at least 4 or 5 varieties. Not bad! That’s one less thing to be mad about:)
Oh and if you’re a big nerd like me, (who isn’t?) you might enjoy this piece from the Kitchn on what actually goes into brewing a gluten-free beer.
Previously: The Kitchn tries out gluten-free beers.