Döhler has developed a new technology that allows the production of gluten-free beers based on barley or wheat, where previously the only viable ingredients were millet, buckwheat, rice or corn.
The new manufacturing method makes it possible to remove “virtually all” of the gluten from traditionally brewed beer while retaining an indistinguishable flavour profile. All that remains in the end-product, Döhler claimed, were traces of gluten so nominal that the beers can legally be marketed as gluten-free.
The technology can be integrated into the classic brewing process without significant modifications and is based on enzyme treatment, which is used to connect gluten-containing proteins such that gluten fractions can be removed in the subsequent filtration process.
The Darmstadt, Germany-based company claimed that the technology satisfied the need of approximately 73m coeliacs worldwide, and the estimated 438m–730m people who suffer from some form of gluten sensitivity.
A spokesperson for the company said: “Döhler’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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