Gluten hypersensitivities and their impact on the production of gluten-free beer

Małgorzata Gumienna,Barbara Górna

doi:10.1007/s00217-020-03579-9

Małgorzata Gumienna, Barbara Górna

Open Access

https://doi.org/10.1007/s00217-020-03579-9

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Abstract

This article consists of a study of the literature and an assessment of available data on the production of gluten-free beer and its constituents. The article shows how the FAO/WHO Codex Alimentarius Commission for Nutrition and Foods for Special Dietary Uses defines celiac disease, gluten-free products, and gluten-free beer. It describes diet-dependent diseases, which require a gluten-free diet, and groups of potential consumers of gluten-free beer. This article describes the use of oats as a raw material for the production of brewing malt and its usefulness in the production of beer. It specifies how the technological process of standard beer production needs to be modified so that the product meets the requirements of patients with celiac disease. The article also provides an overview of literature data on the production of gluten-free beer from pseudocereal malts, such as sorghum malt, buckwheat malt, amaranth malt, and quinoa malt.

Highlights

Cereal crops are a major food source for mankind
This article presents literature data on the production of gluten-free beer using typical and atypical grains considering their potential use by people with abnormal immune response
An overview has been provided of the possibilities of malting pseudocereal ingredients and assessing their potential usefulness in the production of gluten-free beer

Summary

Introduction

Cereal crops are a major food source for mankind. Wheat, rice, and barley are among the major cereal crops grown worldwide [1]. The research into the production of gluten-free beer from sorghum malt, oat malt, buckwheat malt, quinoa malt, and amaranth malt is most advanced [59,60,61] These malts have high starch contents and moderate protein levels [51]. Similar studies conducted by Kerpes et al [71] and Knorr et al [72] have shown that barley malt enzymes are capable of degrading the celiac disease peptides PQPQLPYPQPQLPY (P1) and SQQQFPQPQQPFPQQP (P2) In their research, these authors showed that gluten-specific peptidase activity can be significantly increased by altering germination parameters, including the humidity, temperature, and duration of the process. Key producers in the gluten-free beer market are New Belgium Brewing Company, Inc. (the U.S.), Les Brasseurs Sans Gluten Inc. (Canada), Joseph James Brewing Company, Inc. (the U.S.), Stone Brewing Co. (the U.S.), Ground Breaker Brewing and Gastropub (the U.S.), New Planet Beer Co. (the U.S.), Brasserie De Brunehaut S.A. (Belgium), Omission Brewing Co. (the U.S.), Lakefront Brewery Inc. (the U.S.), Redbridge Beer (the U.S.), Whistler Brewing Company (Canada), Ipswich Ale Brewery (the U.S.), Dogfish Head Craft Brewery Inc. (the U.S.), Epic Brewing Company (the U.S.), and Bellfield Brewery Ltd. (the U.K.) (Table 3) [110]

Conclusions

Findings

Compliance with ethical standards