see what it was like [...] sampled them

and cunningly avoided telling us whether any of them were any good.

(Not that it'd do me personally any good; I don't drink beer, gluten-free or not. But it struck me as curious.)

They're not world-class, but they all taste basically like beer.

Oddly, they're all quite strong: most are 6%, and the remaining one (a lager) is 5%. There's more than one manufacturer involved, which makes me wonder if there's something fundamental about gluten-free brewing that requires the beer to come out stronger than average...