R&D Chemical Engineer, Professor, Teacher, Fisherman, and Conservationist

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Joined 1 year ago
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Cake day: June 10th, 2023

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  • The process doesn’t change from regular brewing. It’s strictly an ingredient change and a clean work area to prevent cross-contamination. Any malt made from grains besides barley, wheat, or rye is safe. The default is sorghum malt, and what we use for the majority of our sugar load. In a similar manner to baking/cooking gluten free you end up using a lot of other ingredients to replace one or two main gluten-containing ingredients. I’m on the road for vacation right now but can post some recipes when I get home.

    We also looked at post-processing for removal of gluten in regular brews, but since I don’t work in a compatible lab anymore it I don’t have reliable testing available.