Paleo Beer (Grain Free, Non-Alcoholic)

Here's a paleo-friendly alternative for the times when you kinda want a cold one.

Dairy free, gluten free, no-added-sweeteners smash cake for baby's first birthday!

For the printable recipe PDF click here.


So I've been thinking a lot about Oktoberfest--that time of the year when we don our dirndls and lederhosen, stuff our faces with sauerkraut and schnitzel, and, traditionally, drink a lot of beer.


But what if beer is out?


If you are strictly grain-free and/or alcohol-free, there aren't a lot of options that scream "Oktoberfest!"


Well, until now, that is.


I wanted to create something that would replicate the look of beer, with all the fizziness and just a hint of roasty sweetness like a German Marzen/Oktoberfest-style brew. Now, if you are a serious beer enthusiast, you are going to need to temper you're expectations. There's only so much maltiness that can be achieved in a paleo setting. And as far as hops go, let's just say I was trying to keep things simple.


With these goals in mind, I made an easy syrup of water and molasses (for color, sweetness, and a hint of bitterness) and steeped some fresh ginger and a cinnamon stick in it (for added interest). The ginger and cinnamon might not be traditional in an Oktoberfest beer, but they have numerous health benefits, including antioxidants and anti-inflammatory properties, and they taste good. In fact, the monsters call this beverage "gingerbread fizzy," and gingerbread definitely has German connotations.


The syrup needs to be strained and chilled in the fridge after steeping and can be made several days in advance in desired.


To serve, add one tablespoon of the molasses syrup to a cold pint glass and fill the glass up with club soda, no stirring necessary!


Here's what you'll need:


For the surup:

  • 1 cup water

  • 1/4 molasses

  • 1 1/2 inch knob of fresh ginger, peeled and sliced into coins

  • 1 stick cinnamon

For serving:

  • club soda, about 2 cups per serving

Here's what you'll do:

  1. Add all the syrup ingredients to a small saucepan, stir to dissolve the molasses, and simmer over medium heat for about 20 minutes, lowering the heat if necessary to keep at just a simmer, not a full boil.

  2. Allow mixture to cool and strain through a sieve into a mason jar or another airtight container. Store, covered, in the fridge until thoroughly chilled and ready to use.

  3. To serve, add 1 T chilled syrup mixture to a pint glass and top with club soda.


For the printable recipe PDF click here.

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Hey Y'all!

I'm the Monster Momma.

I'm a Christ-follower, wife, mother to five sweet paleo monsters, writer, and

paleo food fiend.

Join me and my family on our paleo journey!