These statistics alone should give you, as a restaurant owner or business owner in the hospitality industry, a great reason to add some gluten-free beers to your menu. This is what caused the rise of gluten-free products and people switching to a diet free of gluten. Recent research shows that about 18 million people in the United States only struggle with gluten sensitivities. Why Should Restaurants Offer Gluten-Free Beers? The end result in this situation is low-gluten beer, suitable for most intolerant people but not for those struggling with celiac disease. One of the ways used to decrease the amount of gluten in the beer is by using an enzyme at the start of the fermentation process to break down the gluten protein. Then, there is a specific process used to decrease the gluten content to below 20 ppm. The second method, which is commonly used, is to produce beer using a gluten-containing malt. Different beer manufacturers or beer brands choose to use various options to create different styles and tastes of beer. Such ingredients include sorghum, millet, buckwheat, rice, quinoa, or maize. Using ingredients that are naturally gluten-free is a sure way to brew beer suitable for people with intolerance, allergies, or diseases triggered by gluten. Generally, there are two different ways to make gluten-free beers or beers will low gluten amounts - using gluten-free ingredients and decreasing the gluten amounts during the brewing process. How Is Gluten-Free and Low-Gluten Beer Produced? From hives or skin rash to nausea, indigestion, vomiting or diarrhea, and even runny or stuffy nose - there are many unpleasant side effects you can experience. In case a person is gluten intolerant, allergic, or has celiac disease, consuming regular beer can trigger several reactions. This makes low-gluten beer suitable for people who have gluten intolerance and are not on an entirely gluten-free diet.Īs for standard beer made of the most commonly used grains, you can expect levels of gluten above 20 ppm (parts per million). Low-gluten beer, on the other hand, does contain some gluten but it’s below the threshold of 20ppm. The grains gluten-free beer is made of don’t contain the protein complex that makes regular beer filled with gluten. Gluten-free beers contain no gluten at all. What’s The Difference Between Gluten-Free Beer, Low-Gluten Beer, and Standard Beer? Overall, gluten-free and low-gluten beers should be seen on all restaurant menu as the number of customers looking for such options are increasing. There’s also the low-gluten beer that can be consumed by people with intolerance. Key Takeaway: Gluten-free beer is made from special grains that don’t contain gluten. For that reason, beer lovers need to stick to gluten-free beer in order to enjoy a cold one without feeling bad afterward. Hordein, which is found in barley, and gliadin, found in wheat, are both types of gluten that can trigger reactions. The reaction of the body to gluten is triggered by some proteins in the grains that are most commonly used to make beer. People who suffer from celiac disease, gluten intolerance, or allergies need to exclude gluten from their diet, which immediately limits their choices. These ingredients can be millet, rice, sorghum, buckwheat, or corn. Gluten-free beer is made of ingredients that don’t contain gluten.
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