People with gluten intolerance (celiac disease) have to avoid foods and drinks containing gluten. Including pasta, bread, cakes, pastries, beer. Alcoholic beverages other than beer are considered gluten-free.
Brewers have two options in this situation. The first is to make beer from gluten-free grains. The second option is to break up gluten into smaller compounds during the manufacturing process. The first approach is common in New Zealand and Australia.
Manufacturers can use gluten-free grains to make gluten-free beer. This is buckwheat, rice, sorghum. And with the help of these grains, brewers are trying to recreate the taste of classic barley beer.
In addition, there is a beer with a reduced gluten content. To create it, brewers process it with an enzyme called prolyl endopeptidase. This enzyme helps break down gluten into smaller compounds that do not cause an immune response in people with gluten intolerance.
News cannot be equated with a doctor’s prescription. Consult an expert before making a decision.
Source: Ferra
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