News from Winnipeg, Canada today, cheerfully announcing a new beer for tipplers whose gluten allergies put regular suds off-limits.
Called Nubru, it uses maltose corn syrup and pea, lentil or bean extract to add the carbohydrates and protein other beers get from barley malt.
If you ferment pea soup, it may result in an alcoholic beverage, but it is not a beer. And just because something is technically possible does not mean it is a good idea. I would rather have a glass of wine, thank you.
Why don’t they just use sorghum?
Is it more expensive than corn, peas and lentils?
My uncle, who can’t tolerate gluten, drinks Redbridge and Bard’s Tale Golden Dragon, both sorghum beers.
The Golden Dragon’s the more interesting of the two, but I would say both qualify as beer, since they’re made from grain.
I agree with your pea soup statement.
In fact, I’d more readily call a fermented pea beverage “wine.”