Gluten-free beer with unmalted millet

Abstract

The possibility of using unmalted millet with the help of the enzymes for the production of gluten-free beer was investigated. The enzymes under different conditions were examined to completely saccharify the wort. The optimal conditions for enzymes activity were 85 °C 60 min for amylosubtilin and 60 °C 60 min for glucavamarin and β-glucanase. Since the gluten-free beverage has no colour, roasted buckwheat and boiled coffee as colourants were used. Sample with 30% roasted buckwheat showed good results in colouring the drink and had the best overall impression. Gluten-negative results were obtained for beer samples and all ingredients separately. Nevertheless, further improvements in brewing methods of gluten-free beer are needed. Almost all samples tasted more like cider than beer, without foam and with low pH values (3.5–3.8). The production of gluten-free beer provides an opportunity to attract new customers with gluten intolerance. Imperfect competition is a great advantage for manufacturers.