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 oC 60 min for amylosubtilin and 60 oC 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.