I’ve had the tests - and the good news is I don’t have coeliac disease.
Although to have the test I had to go back on a diet consisting of gluten, which I’d removed from my diet. And it made me feel awful.
So, I’ll be focusing on gluten reduced beer, and working out the best processes to make sure the beer I produce is as low in gluten as possible.
There are a variety of ways to do this, from the ingredients used; the brewing process and also adding in enzymes to break down the gluten.
I’ll also explore the use of alternatives graines to barley. But the great thing is, I can go back to plan A and start putting together some interesting recipes using the traditional ingredients for beer.
Author Open Sussex
LastMod Monday, May 13, 2019