While I am at it, I should mention Josh Rubin's column this week about a gluten free beer added to the Ontario market recently. The interesting thing is it may actually be drinkable:

It's a pale, golden colour, with a fluffy white head and a spritzy carbonation. There's a little bit of bitterness, and a slightly fruity aroma and flavour. It's not the most complex brew you'll ever taste, but it's still refreshing – especially if you haven't had a beer in a while... one of the inspirations for the ingredients used in New Grist were the traditional sorghum brews made in some parts of Africa, including Cameroon and South Africa. Those brews, however, are usually cloudy and slightly sour, and don't really resemble beer in the way most North Americans would perceive it. Rice, on the other hand, is used by many major breweries as a way to help lighten the body of standard beers – most notably Budweiser.

I thought pretty much any brew tastes good if you haven't had a beer in while. The anti-corn faction will gak at the idea but sooner or later someone is going to make a great beer out of rice, sorghum or even good old cow corn one of these days. And varietal ones at that. Surely to God there must be a good Thai red cargo rice beer just waiting to be developed. Peaches and cream pilsner? And then where will we be?