Döhler Introduces Gluten-Free Beer Option
22 May 2015 --- A special technology, developed and patented by Döhler, now makes it possible to remove virtually all the gluten from traditionally-brewed beer. All that remains in the end product is traces of gluten so low that the beers can be marketed as “gluten-free”. Their taste is indistinguishable from that of conventional beers.
For people suffering from coeliac disease, consuming gluten leads to inflammation of the mucous membrane of the small intestine, leading to a considerable impact on health. Around one per cent of the population worldwide suffers from coeliac disease. Furthermore, another six to ten per cent of people are sensitive to gluten and therefore look for gluten-free alternatives. In addition, more and more people who neither suffer from gluten sensitivity nor coeliac disease are opting for gluten-free products.
Doehler's patented technology makes it possible to produce gluten-free beer based on 100% barley or wheat malt, without the use of genetically-modified substances. The beers produced using this process display the same taste and quality properties as beers containing gluten.
Any brewery can use the technology described for the enzyme treatment of their own wort under licence. Experts from Döhler provide support in implementing the processes and defining the ideal level of enzyme treatment, and provide assistance for test production and gluten analyses. In addition, Döhler provides all the necessary enzymes.
Alternatively, Döhler offers a portfolio of wort concentrates that are already gluten-free. These concentrated beer worts form the basis of high-quality beers that can either be brewed individually in the brewhouse or readied for fermentation straight away. Döhler thus offers breweries, micro-breweries and home brewers multiple options for brewing top-quality, gluten-free beers.
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