With Modified Mashing Process, Gluten-Free Grains Can Produce Quality Beers

Using a modified, lower temperature mashing procedure to retain enzyme activity, brewers can use malts from gluten-free grains to produce high-quality beers, according to Penn State researchers who conducted a new study. The research promises to result in brewers using gluten-free grains such as teff, sorghum, rice, millet, corn and…
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