Gluten-free beer

DeMeo, B., Freeman, G., Marconi, O., Booer, C., Perretti, G., Fantozzi, P. (2011). Behaviour of malted cereals and pseudo-cereals for gluten-free beer production. Journal of the Institute of Brewing, 117, 541-546. 

Russell, J. K. (March 12, 2009). Gluten-free beer and method for making the same. US 2009/0068309 Al. 

Zweytick, G., Berghofer, E. (2009). Production of gluten-free beer. Oxford Blackwell Pubhshing Ltd. 

The competitive ELISA format based on the R5 antibody offers additional special information when testing for samples containing prolamin fragments, such as beer, symp, or starches. These samples are in most cases below the LOQ of the sandwich assay but can be tested again with the competitive test kit to see whether smaller potentially toxic gliadin fragments are present. This limits the risk for celiac patients and allows industries to ensure the accuracy and use of the gluten-free statement. 

Beers especially brewed for gluten-intolerant people. They are made from sorghum malt and/or microbial enzymes and gluten-free brewing adjuncts such as rice, maize, or soighum grits. The beer should be made avoiding barley malt and adjuncts or starches from wheat, rye, triticale, and oats. 

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