Beer Review - Anheuser Busch's Redbridge

This picture has nothing to do with beer, I just liked it!

Married life is settling down here in MI, and just to answer the "How is married life?" question everyone asks, married life is about the same as unmarried life, only we have much better dishes! I added some pictures to the gluten free wedding entry for your perusal! I'm back into the swing of things and mostly unpacked from our honeymoon and I'm ready to put up another beer review for you!

We are still (and probably will be forever!) working off the kayak packed open bar (see previous entry for info on that debacle...we broke two or three bottles and exploded a couple of cans trying to get it down off the car, FYI.) and I'm going to review the other gluten free beer that was packed along with the New Grist - Redbridge.

Redbridge is easily the most available gluten free beer out there. I've found it pretty much wherever I go and when anyone finds out a gluten free girl is coming to their party somehow this always makes its way into the host's fridge. While Redbridge is a passable "beer-ey" (I am now making up words to describe beer. I've hit new lows in beer reviews.) beer, it's not exactly the most flavorful hearty beer. I've always found it slightly bitter and a little thin for my taste, though it smells exactly like a beer should smell. It has an alcohol content of 4.8 percent, so a bit on the low side for me. (I prefer around six, when I can get it.)

While this is not my first choice for drinking, I do keep this one on hand for specific recipes and have to give this beer a huge plus for being a great kitchen beer. I make a green tortilla soup that calls for a half a can of beer (or half bottle in this case) and this is my cooking brand of choice. I believe the strong beer-ey scent has something to do with this, since the hearty, spicy smell of it simmering with green tortillas and peppers in my kitchen is excellent and makes my mouth water! Redbridge is also used in marinades for grilling and I use a quarter cup of it to make a dehydrated tofu jerkey for backpacking or just snacking in car rides.

I think Redbridge is probably one of the most cost-effective gluten free beers, as well, which is another excellent reason it makes a good cooking beer.

Anheuser Busch's Redbridge

Link: Anheuser Busch's Redbridge Beer Site

Look: When poured this beer has a quick foam, and is thin - any fizz in it rises and dissipates quickly. It has a clear quality to it. I usually drink this one straight out of the bottle, so I had to pour myself a glass (used a normal pint glass for this one). It has a light color - looks like any light beer. This one is strictly sorghum so that may contribute to it's pale coloring. Most gluten free beer I have tried have other things like rice or buckwheat in them but this one does not.

Smell: Beer-ey. I know you all love my made up descriptions, but this one is very classic. Sweet, too.

Taste: Ohhh, Redbridge....this is where I get frustrated. It is slightly bitter to my taste, despite it's sweet smell. It is, frankly, just a bit bland as well, and not so hoppy. Not much for aftertaste either. I believe cooking with it and paring it with things that are slightly peppery or spicy it changes the flavor for good, so that is what I usually do when gifted with a sixpack!

Drink With: I try to pair this with stronger flavored food, often Mexican food. Even better, use it in something! I've added the recipe for the tortilla soup to get you started at the bottom of this post.

Where to Buy: Nationally! Pretty much every decently large liquor store will have this.

Here is another gratuitous wedding photo for you before I get to the recipes!

Green Tortilla Soup - credit to Glitter

• 3 tablespoons olive oil
  
• 1 large onion, chopped
• 2 to 3 garlic cloves, chopped
• 1 jalapeño, seeded and chopped
• 1/2 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 tablespoon curry powder
  
• 1 16-ounce jar tomatillo salsa
• 1 beer, any brand you like
• 1 quart veggie stock
• 1 can corn
• 1 can peas
• 1 red pepper, diced
  
• 1/2 cup crushed tortilla chips + more to serve with dish
• Optional garnish of hot sauce
  

1) Heat olive oil over medium high heat. Saute onions, garlic, and Jalepeno until soft/translucent. Smell and enjoy the simmering garlic and onions!

2)Add Chili Powder, Cumin, and Curry and simmer for a few seconds, until they start smelling rich. Sometimes I have to turn the heat down a bit here to let them cook a little slower.

3)Add the salsa, beer, and stock, corn, peas, and pepper. Simmer on medium until the veggies are softened. This takes about ten minutes.

4) While the soup is simmering, crush tortilla chips. You can do this by hand in a zip lock with a rolling pin (or a wine bottle, unopened or empty is best! Trust me, I know this). If you have a food processor, you can throw a few handfuls of chips in there and turn it on until they are coarsely ground. Add this to the soup and it will thicken!

I serve this with a dash of red hot sauce on top and chips on the side! Yum yum yum!