Bursting with sweet juice, ripe peaches are the epitome of summer, but like summer, they fade too fast. If you find yourself with a bag full of ripe fruit, this recipe is great for using them up before they’re past salvaging.

You may not think dessert is the best time to serve beer, but because this recipe isn’t very sweet, a light, fruity brew, like New Planet’s Gluten-Free 3R Raspberry Ale, is the perfect pairing for this mid-summer treat.

Summertime Gluten-Free Peach-Raspberry Cobbler

If you don’t have all the ingredients on hand, you’ll find them at your local natural foods grocery store. Feel free to substitute vegan versions for the egg and butter.


  • 5 large, ripe peaches (about 4 cups), peeled
  • 2 tablespoons brown sugar
  • 1 tablespoon + ½ cup tapioca flour, divided
  • 1 cup sorghum (jowar) flour
  • 1/2 cup almond flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons xanthan gum
  • 1/2 cup white sugar
  • 6 tablespoons of butter
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1-1/2 cups unsweetened coconut milk
  • 2 cups fresh raspberries
  • 1/2 teaspoon cinnamon


  1. Preheat the oven to 350° F. Grease an 8×8 baking pan with olive oil spray.
  2. Place the peaches in a large pot and add the brown sugar and add 1 tablespoon of the tapioca flour. Mix well. Cook over medium heat until the juices start bubbling slightly. Reduce heat to low and simmer for about 10 minutes.
  3. In a large bowl, mix together the sorghum and almond flours, adding the remaining 1/2 cup of tapioca flour. Add the salt, baking powder, baking soda, xanthan gum and sugar. Mix thoroughly.
  4. In a smaller bowl, beat together the butter, egg and vanilla, and then add the coconut milk. Add to flour mixture and mix until just smooth.
  5. Put the cooked peaches into the baking pan and gently fold in the raspberries. Top with spoonfuls of the batter. Sprinkle with cinnamon and bake for 25 to 30 minutes.

Serve Summertime Gluten-Free Peach Raspberry-Peach Cobbler piping hot and topped with home-made whipped cream or vanilla ice cream. You can also add a few fresh raspberries or blackberries to each serving.

Adapted from a recipe by Gluten-Free Goddess.

By the Beer Maven at BeerClubGuide: http://www.beerclubguide.com

Picture provided by Thomas Hawk

Its summer! Time to hike, bike, tan, and barbecue! Did you know that there are tons of great recipes and suggestions for putting on a gluten-free BBQ? Here are a few of our favorite ideas from around the web.

Apple Mint Salad

Adapted from Tassajara Cooking by Edward Espe Brown

  • 2 large gala or granny smith apples, diced
  • 1 large ruby red grapefruit, pared and diced
  • 3-5 leaves fresh mint
  • 1/4 cup orange juice
  • 2 tablespoons greek yogurt
  • 1 tablespoons honey


  1. In a pretty glass serving dish mix chopped apples and diced grapefruit pieces.
  2. “Chiffonade” your fresh mint by rolling the leaves together horizontally. Then cut the roll into small slices, this will result in a chiffonade cut. Toss the chiffonaded mint into the apple and grapefruit.
  3. In a small measuring cup mix together the orange juice, honey, and greek yogurt. Drizzle over the salad and toss to coat. Serve immediately or chill for several hours.

Freakin’ Awesome Tropical Chicken
(Recipe from Jen, adapted by Ging)

Serves 12-16: For 4 boneless breasts, just halve the recipe: you’ll probably have extra marinade, but that is ok.

  • 8 lbs. cut up chicken (or boneless, skinless breasts)
  • *Ging note: If I were doing this in the oven for a potluck again, I would use boneless, skinless thighs. They will hold better. I also think this would be FA with boneless pork chops!
  • Marinade
  • 1/4 cup prepared mustard (I used French’s and Dijon, mixed)
  • 1 cup apple cider vinegar
  • 1 cup dark brown sugar
  • 1/2 cup molasses
  • 1/2 cup GF soy sauce or wheat-free tamari
  • 1 can (20 oz.) crushed pineapple with juice
  • 3/4 teaspoon ground ginger (I used ginger juice)
  • -these were my additions-
  • 2 T. Chinese Chili Sauce (optional)
  • Six cloves fresh garlic, crushed


  1. Combine all ingredients except chicken. Marinate chicken in mixture (ziplock bag/fridge) for at least 4-6 hours. (I did mine overnight with no ill effects.)
  2. Outside directions: Drain the chicken in a colander and grill on your favorite grill til done. A nice addition — sliced fresh pineapple, grilled on the side.
  3. Rainy-day Indoor Preparation: Preheat oven to 350. Place chicken and about half the marinade (try to keep the pineapple and garlic part) in roaster-type pan – the chicken should nearly be covered with the marinade, but not quite). Bake until done — it took me about 75 minutes in a convection oven.)

Memphis Style Ribs

  • 1 big rack of spare ribs (you can use baby back ribs if you want, but I like the bigger spare ribs)


  • 2 tablespoons paprika
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon dark brown sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons celery salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dry mustard
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 2 cups hickory chips or chunks, soaked in cold water


  1. Wash the ribs and blot dry.
  2. Combine the ingredients for the rub in bowl and stir to mix.  Rub as much of the mixture on both sides of the ribs as needed to coat.  If you have time, let the ribs “marinate” for a few hours in the fridge.  I didn’t, and it didn’t matter.
  3. Wrap the ribs tightly in aluminum foil and place in a baking pan (you don’t want a mess in the bottom of your oven).  Cook in a 325 degree oven for about 1 1/2 hours.  This will vary depending on how many ribs you are cooking and what kind they are.  You want them mostly done.
  4. While they are cooking, prepare the grill. If using a charcoal grill, arrange the coals on one side. The meat will go on the other side, so you are cooking over indirect heat. You also want to adjust the vents so the air comes up under the coals and goes out over the meat. (If you have a gas grill, well, you are on your own.)
  5. Put the hickory chips on the fire before the ribs. Place the ribs on the grill and cover the grill. They don’t take long on the grill, maybe 1/2 hour, because they will come out of the oven mostly (if not completely) cooked. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. If you want to add wet sauce, add it to the ribs only a few minutes before removing them from the grill (otherwise you will burn it).

Serve, and enjoy with a cold New Planet Beer!

What are your favorite BBQ recipes? Let us know with a comment!


Have you ever wanted to explore the wonderful world of craft beers without risking gluten intake? Or maybe be able to talk craft beer with all your friends who drink heavy gluten craft beer? Or maybe you just want to show someone the amazing gluten-free New Planet Beer you’ve been drinking lately? Now you can with the “Craft Beer App” for iPhone.

This month the “Craft Beer App” by Affect Global is being featured by Apple. It lets you explore at great detail the world of American craft beers. Everything from serving temp, to notes on taste, to brewing information and much much more. Plus, we are happy to announce that New Planet Beer is a part of the craft beer selection.

Here is what the LA Times had to say about it: “Explore American craft beers with this crafty app. I immediately looked up Allagash Tripel Reserve and found detailed info and tasting notes, including the recommended serving temp (40 to 50 degrees)… And it costs less than a few sips of beer.”

In fact, right now you can grab the “Craft Beer App” on sale for $0.99 instead of the usual price of $1.99.

If you are interested in learning more craft beers, head over to the iTunes app store to download the app, and once you have it installed don’t forget to check out the entry for the three New Planet beers!


Being gluten-free doesn’t mean Happy Hour has to come to an end. Besides New Planet Gluten-Free Beer, there are other drinks you can enjoy without the Gluten. Take a look below for some examples of other gluten-free drinks.

As always, make sure to double check the drink label to be sure and please drink responsibly!

  • Armagnac – made from grapes
  • Bourbon – Makers Mark
  • Brandy- made from fruit
  • Champagne- made from fruit
  • Cider – fermented from apples or other fruits. Some are safe, however, many add barley for enzymes and flavor
    • Old Deadly Cider
  • Cognac – made from grapes
  • Gin- widely considered gluten-free due to the fact that it is distilled, but may cause issues for some
  • Grappa- most types
  • Kahlua- but not for those with a dairy free diet
  • Kirschwasser (cherry liqueur)
  • Margarita Mix:
    • Jose Cuervo.
    • Mr. & Mrs. T
  • Martini:
    • Club Extra Dry Martini (corn & grape)
    • Club Vodka Martini (corn & grape)
  • Mead – distilled from honey
  • Mistico:
    • Jose Cuervo Mistico (agave and cane)
  • Mixes & Cooking Alcohol:
    • Club Tom Collins (corn)
    • Dimond Jims Bloody Mary Mystery
    • Holland House – all EXCEPT Teriyaki Marinade and Smooth & Spicy Bloody Mary Mixes
    • Mr. & Mrs. T – all Except Bloody Mary Mix
    • Spice Islands – Cooking Wines – Burgundy, Sherry and White
  • New Planet Beer – our favorite of course! 
    • Tread Lightly Ale
    • 3R Raspberry Ale
    • Off Grid Pale Ale
  • Ouzo – made from grapes and anise
  • Rum- most types, spiced rum and others may contain gluten
  • Sake – fermented with rice and Koji enzymes. The Koji enzymes are grown on Miso, which is usually made with barley. The two-product separation from barley, and the manufacturing process should make it safe for celiacs
  • Scotch Whiskey
  • Sherry
  • Sparkling Wine
  • Tequila
  • Vermouth – distilled from grapes
  • Vodka
  • Wine – all wines, including port wines and sherry, are safe for celiacs
  • Wine Coolers:
    • Bartle & James – their wine-based beverages (EXCEPT their malt beverages – read the label carefully!).
    • Boones – their wine-based beverages (EXCEPT their malt beverages – read the label carefully!)

Again, while the drinks listed above are generally considered gluten free, always remember to check the label to be sure and drink responsibly!

Source: http://www.celiac.com/articles/222/1/Gluten-Free-Alcoholic-Beverages/Page1.html


Celebrities. We all love them almost as much as we enjoy drinking beer…..even if we don’t admit it. Did you know that eating gluten-free has become one of the hottest diets in Hollywood?  Here’s a list of celebrities who are known to eat gluten-free.

  • Actress Gwyneth Paltrow eats gluten-free, and her daughter has come to like gluten-free food. She also has been known to post gluten-free on her website, goop.com

  • Actress Zooey Deschanel has a gluten allergy so she has cut it out of her diet. She tried being a vegan too, but found it too restrictive

  • View co-host and former survivor Elisabeth Hasselbeck has Celiac disease, so in addition to keeping gluten-free she has released a gluten-free cookbook

  • Former Countdown host Keith Olbermann has Celiac disease, and keeps a very strict gluten-free diet

  • Actress Jennifer Aniston has been known to eat gluten-free, albeit while on a “baby food diet” that consist of… well… baby food

  • Former Spice Girl and wife of David Beckham, Victoria Beckham, eats gluten-free, in addition to having an allergy to dairy

  • Actress Rachel Weisz keeps it gluten-free in part due to a wheat allergy

So if you ever happen to see one of these stars in a bar, and want to buy them a beer, remember to make it a New Planet Beer!

Celebrity Source: http://www.thedailybeast.com/galleries/2010/08/01/gluten-free-stars.html


In honor of Celiac Awareness Month, Founder of New Planet Beer, Pedro Gonzalez, shares his tips for a speedy recovery from gluten overload. Share these tips with someone who has been newly diagnosed with a gluten sensitivity or with someone who could benefit from knowing what it means to live gluten-free. Please share additional tips in the comment field.

10 Tips to a Speedy Recovery:

  1. Keep your gluten-free diet simple and healthy… bring it down to the basics. You’ll lose weight and feel better faster.
  2. Read the ingredients of everything before eating it. Soon you’ll know what’s safe and what isn’t. Even if a product says ‘gluten-free’ doesn’t always mean it’s 100% gluten-free. Read carefully.
  3. When dining out …dine at restaurants that are known for great customer service. They’ll go out of their way to get an answer on any kind of dietary restriction.
  4. When dining out on a budget… if you are a meat eater go to a steak house which can provide you with well cooked meats, potatoes and a salad. If you are a vegetarian or a vegan go to a Thai restaurant or a healthy salad bar.
  5. When traveling by plane pack ahead because there’s a greater risk of being exposed to gluten. Fresh cut carrots, celery and Justin’s peanut butter packs make good traveling snacks. Kind bars and Lara bars are great too. Did you know that most peanuts provided by the airliners are coated with wheat and sugar? Read the ingredients next time they land on your tray table!
  6. If traveling away from your hometown research the restaurants that you want to try ahead of time. Also, don’t be shy about bringing snacks along with you.
  7. Eat less…drink more water, which is good for everyone. A New Planet Beer is safe to drink too, we test every batch!
  8. Cheating on gluten does not work. For most of us a 1 part per million dose of gluten is enough for a reaction. It’s not worth the risk. It will set you back, so stay the course.
  9. Incorporate probiotics and plenty of flax seed with breakfast. This will provide healthy bacteria and fiber to your digestive track.
  10. Exercise as soon as you get over any fatigue…it will help get you stronger. Strength builds strength!

There are a number of Celiac groups out there, look up your local chapter and start connecting with people in your community. You’ll be surprised how many people have gluten sensitivities and what great advice they have to share. Just like anything new, it takes time to get adjusted, so stay as positive as possible and enjoy the benefits of good health.



At the last meeting of the Boulder Triathlon Club, in Boulder, CO, local athletes sampled and evaluated New Planet Beer.

Endurance athletes stress their bodies with long training hours. Many are conscious of limiting their intake of inflammatory substances, such as gluten, because their hard training already produces inflammation of muscles, tendons and ligaments.

After tasting New Planet Beer, athletes voted on the beers and their lifestyle choices.

  • Nearly two dozen triathletes were evenly split on their favorite New Planet beers – Off Grid Pale Ale and Tread Lightly Ale tied as the favorite, with 3R Raspberry Ale coming in close behind.
  • One third of the athletes are reducing or avoiding gluten in their diets, but two thirds report that they would reduce gluten if they experienced better training results.
  • Two thirds reported that New Planet Beer tasted better than they expected. Five percent would rather drink beer with gluten.
  • Sixty percent would recommend New Planet Beer to all their friends, and 23% would recommend it to friends who follow a gluten-free diet.

Thanks to the Boulder Triathlon Club for sampling New Planet Beer and giving their opinions.


The Celiac Disease Foundation declared May as National Celiac Disease Awareness Month. Learn what it means to have a gluten allergy and the effects that gluten can have on one’s health. New Planet Beer is dedicated to providing guaranteed gluten-free beer with a great taste that everyone can enjoy.

Know the Gluten-Free Facts

  1. Gluten is the common name for the proteins in specific grains that are harmful to some persons experiencing celiac disease and gluten sensitivities.
  2. These proteins are found in ALL forms of wheat (including durum, semolina, spelt, kamut, einkorn and faro) and related grains rye, barley and triticale and MUST be eliminated.
  3. The incidence of celiac disease is rising sharply with 1 in 133 Americans being diagnosed. Experts think as many as 1 in 20 Americans may have gluten sensitivity.
  4. A few common symptoms caused by celiac disease or gluten sensitivities are: abdominal cramping, bloating, fatigue, migraine headaches, depression and hair loss. There are many possible symptoms, so check with your doctor.
  5. A gluten-free diet is the recommended treatment for celiac disease or gluten sensitivities.

New Planet Beer’s Six Guarantees

  1. New Planet Beer is made from 100% gluten-free ingredients: Sorghum, Corn, Hops and Yeast. With one beer made with brown rice instead of corn for those who also have corn allergies.
  2. Every batch is tested in a lab to guarantee 100% gluten-free beer.
  3. Our brewing facility takes extra cleaning measures to eliminate cross contamination.
  4. New Planet Beer delivers a great taste without sacrificing natural ingredients and alcohol content.
  5. New Planet Beer gives a portion of proceeds to environmental programs that support sustainable living.
  6. New Planet Beer makes a gluten-free beer for every style of beer drinker: Enjoy a light flavor, fruity flavor or a beer with a little extra hop.


A gluten-free pub crawl may be wishful thinking, but wouldn’t that be fun! Now that the weather is getting nicer and the evenings longer, we thought it would be a great time to introduce some of the unique Denver pubs that offer New Planet Beer. Enjoy an evening out on the town, or create your own pub crawl with these three great locations:

Falling Rock Taphouse

Home to more than 200 rotating taps, Falling Rock Taphouse is a beer giant in Denver. While the taps are ever-changing, you can always get a cold gluten-free Tread Lightly Ale at Falling Rock. The Taphouse features a large outdoor patio with ample seating for sunny days as well as a fleet of pool tables and dart boards in the basement. Upon entering the Falling Rock Taphouse, you’ll immediately notice the 2200+ beer bottles lining the walls. These bottles are, in fact, the personal collection of the manager, Chris. New Planet Beer is proud to be served at the Falling Rock Taphouse, with its vast collection of beers and clear taste for quality. The Taphouse is located at 1919 Blake Street.

Uptown Brothers Brewing Company

Uptown Brothers Brewing Company provides a casual sports bar experience on Capitol Hill and boasts a large beer menu of 32 taps and 61 bottles. With 19 47” HDTVs on location, you’re sure to have a good view of the important sporting events of the day. If sports games aren’t your thing, Uptown Brothers boasts Tuesday Two-fer Trivia nights and the occasional local band on weekends. Uptown Brothers Brewing Company proudly serves cold bottles of Tread Lightly Ale and offers sensational late-night happy hour specials, including $2.00 well-drinks and domestic beers. Uptown Brothers Brewing Company is located at 320 E. Colfax Avenue.

Vine Street Pub

A sibling of Boulder’s eclectic Mountain Sun Pub and Southern Sun Pub, the Vine Street Pub offers all of the same bohemian charm and delicious beer that patrons of the Boulder locations have come to love. Enjoy a gluten-free Tread Lightly Ale on their sunny patio or duck inside for some friendly conversation at the bar.  Loyal fans have awarded the Pub a solid four stars on Yelp.com. The Vine Street Pub features an array of entertainment from live music to comedy on Sundays. The Vine Street Pub is located near City Park at 1700 Vine Street.

It has become easier these days to ensure that your home kitchen is gluten-free friendly, but what about dining out? Being gluten-free shouldn’t mean you’re resigned to a future of only eating at home. If you know what questions to ask, you can still enjoy a great meal at a restaurant. Here are some helpful tips and suggestions to help ensure a healthy and joyful restaurant dining experience:

  • `Pick the Right Restaurant: Many restaurants offer gluten-free menu options. Some locations carry gluten-free items that can be easily substituted. Research via the Web when determining where to eat. If you have questions, call the restaurant before making reservations.
  • Know the Gluten-Free Facts: You’ll likely have to educate your server about what grains to avoid and what steps need to be done to prevent cross-contamination. Be familiar with your gluten-free diet so you can educate the less-informed.
  • Make Sure the Staff is Educated about Cross-Contamination: Call ahead  and ask the server if the gluten-free food is prepared on a dedicated gluten-free surface with dedicated utensils and cooked in a dedicated oven, otherwise you may risk cross-contamination.
  • Don’t Go Too Hungry: The hungrier you are, the more likely you are to make a mistake when confronted with an unfamiliar menu.
  • Bring Your Own Pre-Meal Snack: Many restaurants like to provide bread or chips before your meal arrives. It’s easy to feel left out if your dining companions can enjoy those treats. Instead, bring your own gluten-free pre-meal snacks so you don’t have to sit back and watch everyone eat.
  • Pay Attention to Sauces and Sides: Remember it’s not just the main entree you have to pay attention to. Many sauces and side dishes may be prepared with gluten-containing ingredients, so make sure you are thorough in your questioning about menu items.
  • Talk to the Person Who Knows: When expressing your dietary needs to your server, make sure that he or she understands the importance of being 100 percent certain that there is no trace of gluten in your food. If there’s any concern that your point is not getting across, don’t hesitate to speak to the restaurant manager or head chef. Being clear about your needs is better than getting sick.
  • Be Flexible: If you find that nothing on the menu is gluten-free and there are no substitute options, request some plain fish or meat to be sautéed with vegetables in olive oil. Choosing a simple meal may be a bit less exciting, but it will keep you healthy.

As an informed and careful patron, you can enjoy your restaurant dining experience just as much as your friends without a gluten intolerance. So use these tips to prepare yourself and enjoy a night on the town.

Do you have any tips to add? Leave your tips below.