Producing gluten-free brewing raw materials and beer - more reward at the end of the day for coeliacs?

摘要

With the increasing occurrence of cereal protein intolerance, there is a need for investigating the production of beer from guaranteed gluten-free raw materials. A variety of these were malted or roasted (or both) to produce flavoursome products. These were selected for flavour and colour impact and used in the brewing of three ales. The buckwheat crystal beer, the millet and brown roasted rice ales are discussed in terms of sensory characteristics and processability issues.