Gluten-free barley malt beers

Preliminary lab scale brewing experiments (60 Liter pilot brewery) and an industrial brewing case study revealed that the gluten content in the final beer can clearly be diminished by either using prolyl endopeptidase and/or tannins during the brewing processes. Even 100% barley malt beers can obtain a final gluten content much lower than the threshold of 20 ppm for food products to be declared 'gluten-free'.