BEVERAGE
JUNE 2010 ASIA PACIFIC FOOD INDUSTRY
51
Most of these brewers have formulated their products with 100 percent gluten-free ingredients and processes that ensure purity of product. But some filtering processes used by brewing companies render gluten undetectable in ‘low-gluten’ beer, so, unless a beer is totally glutenfree, there is no assurance that it is completely safe for celiacs. Sorghum & Buckwheat Sorghum and buckwheat are the two most common substitutions for glutinous grains used to brew beer, but here is a more complete list of grains and starches that may be used by brewers: • Sorghum
Buckwheat Rice Corn Soybean Potato Beans Tapioca Quinoa Millet
Here is a list of the prohibited grains and their derivatives that should be avoided by celiac sufferers: • Barley, barleymalt • Malt or malt flavouring • Malt vinegar • Rye • Wheat – including durum, semolina, kamut and spelt • Triticale (sometimes used in brewing beer)
WOLF Verpackungsmaschinen GmbH Bettenhäuser Str. 3 D-35423 Lich-Birklar Tel.: +49 (0)6404-9182-0 E-Mail: contact@wolf-pack.de
www.wolf-pack.de
2541
There have been many different grains used to brew beer over the millennia. Barley, of course, has won over all the rest for its many positive attributes and contributions when it comes to making good beer. Wheat runs a close second in grain preference, distantly followed by rye. The problem with these grains –at least for those who suffer from gluten intolerance – is that they all contain gluten. In response to the growing demand for gluten free beers in the commercial market, several breweries around the world are introducing their new products each year. There is even an international gluten free beer festival held each year in England.
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Enquiry Number
Gluten-Free Beer