Ziggurat Cot Is a Summer Release from Ground Breaker Brewing

From Ground Breaker:

(Portland, OR ) – Summer has nearly arrived and so has the latest seasonal release from Ground Breaker Brewing, the 100% dedicated and award winning gluten-free brewery. Ziggurat Cot is an American Buckweizen style ale fermented with apricots. 4.8% ABV and 22 IBU, it’s Ground Breaker’s first release of an American “wheat” style beer, though obviously gluten-free.
“This is a style of beer we’ve always thought would be a great summer ale,” said James Neumeister, Head of R&D at Ground Breaker. “Obviously making a wheat ale without wheat has always been a difficult challenge, but I think we nailed it.”

Ground Breaker had to get creative to produce the bready, doughy, and grainy flavors associated with this style of beer. To do that, Head Brewer Tyler Kueber relied on rice and buckwheat malt from Eckert Malting & Brewing and Grouse Malt House, respectively.
“We continue to expand our usage of Eckert and Grouse malts,” remarked Head Brewer Tyler Kueber. “These malts are really expanding the possibility of what gluten-free beer can be.”
Ziggurat Cot will be available for shipment to distribution partners and available for purchase through the Ground Breaker Gastropub for pick up or local delivery on June 10. It will hit store shelves in the succeeding weeks.

About Ground Breaker Brewing
Ground Breaker Brewing is a gluten-free craft brewery and gastropub founded in 2011. They are dedicated to crafting 100% gluten-free beer; using ingredients which are naturally gluten-free and allowing no gluten in their facility. Ground Breaker has won seven medals in the gluten-free category at the Great American Beer Festival®. The gastropub is located at 2030 SE 7th Ave. in Portland, OR. Ground Breaker’s beers are distributed in OR, WA, ID, CA, CO, VT, ME, MA, RI; in BC and AB, Canada; and Japan.
https://www.groundbreakerbrewing.com/

https://www.facebook.com/groundbreakerbrewing

About Eckert Malting & Brewing
Owner Jim Eckert, a homebrewer for more than 40 years and a professional agriculture researcher for 30 years, began experimenting with malting rice when his wife learned she had an intolerance for gluten. Based out of Chico, California, Eckert Malting & Brewing was the first maltster in the world to malt and roast rice for brewing.
https://eckertmaltingandbrewing.com
facebook.com/Eckertmaltingandbrewing