Gluten-free beer

Gluten -free beer is the term for beers that do not or contain the found in wheat, rye or barley gluten protein mixture or its constituents gliadin or glutenin only in very small amounts. They are therefore suitable for use for people with a gluten intolerance (celiac disease). For the production of gluten-free beer, the use of conventional crops is in addition to the use of gluten-free cereals as starting materials for the brewing process possible if the gluten is removed from the final product by means of technological processes. Because of the higher technical and organizational effort involved in production as well as the small sales market gluten-free beers are significantly more expensive than conventional varieties generally.

Production

As a gluten-free applies a beer in general, if it contains less than 20 ppm gluten. There are also some not as advertised gluten-free beers, their gluten content is below this limit. Completely gluten free but are only beers from gluten-free ingredients. Starting materials in the preparation of such beers instead of gluten-containing cereals, for example, maize, rice, millet, buckwheat, amaranth, quinoa or sorghum. In part, Malzgemische of several of these grains are used. Traditionally cooked beer or beer-like beverages on the basis of these varieties are widely used in various regions of the world, such as the Japanese sake from rice, the corn produced chicha in South America or those based on sorghum or millet beverage Dolo and Merisa in Africa. Industrially produced gluten-free beer is manufactured to modern brewing techniques and is based on common taste beers.

More technologically possible manufacturing methods for the production of gluten -free beer, but currently have no economic relevance, are the enzymatic degradation of gluten during the production process as well as the breeding of gluten-free varieties of crops commonly used for brewing beer or their development by recombinant DNA technology. Also by the use of honey, syrup, and similar raw materials containing sugar for the fermentation process and the use of flavorings and foam-forming substances can gluten-free beer-like beverages are produced. A gluten- free beer advertised on the basis of barley malt is available in Germany since 2008. The gluten in the barley is removed in this type of beer by means of a special procedure after the brewing process. This production method, the beer may contain traces of gluten, which can occur with excessive enjoyment by a man with strongly marked gluten intolerance lead to corresponding reactions.

Economic Aspects

Due to the small market and the system technically complex manufacturing gluten-free beers are significantly more expensive than beer on the basis of most grains. Mandatory requirements include the exclusive use of a brewery plant only for the production of gluten -free beer, and ensuring the strict separation of gluten-free ingredients of gluten- containing starting materials during transportation, storage and processing. A changing operating the same equipment as needed for gluten-containing or gluten-free varieties is not possible, as in appropriately sensitive celiacs can lead even the smallest traces of gluten in severe disease symptoms.

Gluten-free beer is made for the reasons stated mainly from smaller breweries and the use of gluten-free ingredients specialized companies. It is mostly available in health food stores and health food stores.