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Döhler develops method to make gluten-free beer from barley and wheat
Döhler has developed a new technology that allows the production of gluten-free beers based on barley or wheat, where previously the only viable ingredients were millet, buckwheat, rice or corn.
The new manufacturing method makes it possible to remove “virtually all” of the gluten from traditionally brewed beer while retaining an indistinguishable flavour profile. All that remains in the end-product, Döhler claimed, were traces of gluten so nominal that the beers can legally be marketed as gluten-free.
The technology can be integrated into the classic brewing process without significant mo...