Estrella Galicia 00 Dark Gluten Free

Estrella Galicia 00 Tostada Sin Gluten

A full-flavoured, toasted, gluten-free 0.0 beer. The blend of malts and hops used add to its tasty, balanced and refreshing character all the intensity of an Estrella Galicia beer, with no alcohol and gluten free, thanks to the application of an enzyme that breaks the chain of some proteins during the production process, including gluten. This is why it has the ‘Espiga Barrada’ label, which certifies that the product is authorised by the FACE (Spanish Federation of Coeliac Associations). Alcohol free, gluten free. Even so, this toasted beer’s got it all.

Raw materials
Water
Water from A Coruña
Malts
Malts Blend of 6 types of malt with different degrees of toasting
Hops
Hops Nugget
Perle Hallertau and Sladek
Yeast
Yeast Selected from HDR
Ingredients

Water, *barley malt, corn and hops

*allergens

Nutritional information (Per 100 ml)
Energy value 101 kJ / 24 kcal
Fats 0 g
of which saturates 0 g
Carbohydrates 5,2g
of which sugars  2,1g
Proteins 0 g
Salt 0 g
Classification Non-alcoholic beer / Lager 0,0
Appearance A toasted beer with a dark amber colour with orange hues. Dense, white head with a good persistency.
Flavour The malts dominate the first sip, well balanced by the hops. A smooth initial sweetness introduces a beer with a light acidic note, perfect carbonation, and a long and dry final aftertaste. A full-flavoured and refreshing beer.
Bitterness 20 EBU
Colour 35 EBC
Aroma The blend of malts provides aromas of biscuit and bread crust. The three hop varieties contribute floral and herbal notes.
Estrella Galicia 00 Tostada Sin Gluten
Serving temperature 4-5 °C
Alcohol 0,0%
ESP 6,5ºP
Pairing
  • Cheeses: Fresh cheeses or semi-cured cow milk cheese with herbal notes (Appenzeller, Gouda, Emmental, Arzúa-Ulloa or Mahón).
  • Vegetables: Salads with strong dressings (Caesar or Waldorf), and creamy vegetable soups (pumpkin, courgette, sweet potato, etc…).
  • Poultry: In steamed dumplings, grilled, or wok-fried with Asian sauces and marinades (teriyaki, unagi tare, yakiniku,…).
  • Desserts: Desserts made with chocolate and fruits such as apricot or peach (Sachertorte).