Whistler Forager

Reviewed by on February 4, 2015 in Gluten-Free Guide

The Details

  • Brewery: Whistler Brewing Company

  • Origin: Whistler, BC, CA

  • Rated On: February 4, 2015

  • Best Before: Bottled October 21, 2014

  • ABV: 5.0%

  • Ideal Temperature: cold to cool

  • Style: Gluten-Free Lager

  • Rating: OKAY

The Review

Whistler Brewing has produced a gluten-free lager, made with sorghum and rice, and named in honour of the Whistling Marmot, who likely would eat stuff just like that.  Interestingly, however, they purport to have well-hopped it with Bravo and Saaz – let us see, then.

This 330ml bottle pours a clear, very, very pale straw colour, after foaming up all over the table upon cap poppage – this never bodes well in a non-bottle conditioned brew. Anyways, marching on, it exhibits one measly finger of puffy, frothy, and generally bubbly dirty white head, which leaves a bit of sudsy webbed lace around the glass as it quickly blows off.

It smells of stale and musty apple cider, hard water, other wan mixed orchard fruit, wet hay, and a weird floral, booze-free perfumed character. The taste is gritty, slightly grainy, and rather generic-seeming, um, ‘malt’, rancid apple juice, equally unpleasant bruised banana, and a strange, late-arriving spicy, leafy, and earthy hoppiness.

The bubbles are fairly active in their tight and sometimes fizzy frothiness, the body medium-light in weight, and way too pithy and clammy to even begin a discussion around smoothness. It finishes off-dry, and well, just freaking off – that sour apple essence melding in a disjointed manner with some unfortunate leafy, grassy hops.

Yup, this is another G-F brew, that should be returned to whence it came, i.e. taken ’round back, and dumped where they keep the sorghum (with apologies to Cletus). Blerg – using some sexy new and old world hops doesn’t really help, as all it does is remind you what a real beer’s attributes should be like, so it’s nothing more than lipstick on a pig, I’m afraid.

Brady White



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