Using a modified, lower temperature mashing procedure to retain enzyme activity, brewers can use malts from gluten-free grains to produce high-quality beers, according to Penn State University researchers who conducted a new study.
The research promises to result in brewers using gluten-free grains such as teff, sorghum, rice, millet, corn, and buckwheat to produce better-tasting beer for consumers with celiac disease or other gluten intolerances. The Pennsylvania Department of Agriculture, through the Pennsylvania Malt and Brewed Beverage Industry Promotion Board, and USDA’s National Institute of Food and Agriculture funded this research. For more information, read this Penn State news article.
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