Expert Brewer Shares Secrets to Perfect Gluten-Free Brews 

Great video, but where in Ireland do I buy raw materials for gluten-free beer?!?

I am home brewer from Germany and can not digest gluten, also in small amounts I get heavy problems. In opposite to that what he says, in germany we can go the opposite way for that. A very low modificated malt(say chit malt 50 to 100%) and an extended protein rest gives a crystal clear beer without any finings and I can drink it without any problems, the BHE is also very high. Malt with a high protein content should also be good for this. Unfortunately, protein levels are also falling very sharply in our country these days - often to British levels. With such malts, it is then no longer possible to produce protein rests and, as a result, a lot of gluten remains in the beer because it has not been sufficiently broken down. A protein rest is like hitting it with a hammer. Very light British-style malts can't handle this at all, as they go the other way here - preservation - and in Germany they tend to go the other way - cutting. But even today, this is not done in Germany, as barley varieties from Great Britain are often used, ever stricter fertiliser regulations are coming into force and the soil is leaching out, which is why most German brewers today brew a kind of split English mash using the high-short method (63°C + 72°C), a kind of double infusion mash. Old barley varieties that yield less are less exposed to the dilution effect and have more protein, and therefore more enzymes, and more long-chain protein remains after the protein rest, which is well tolerated by people with gluten intolerance because these proteins are long enough to be flavour-intensive, but are still broken down during digestion. I have brewed my best beer with 100% chit malt in triple decoction. For the English brewing method, I have found that Irish Moss (i.e. carageenan, negatively charged) as a kettle boil and then letting the wort settle and decanting and after fermentation gelatine (positively charged) in quite a good dosage, also letting it settle and decanting helps to get the gluten out a little. But it would be better to break it down enzymatically in the mash so that it doesn't have to be removed first. Some commercial beers in Germany I can tolerate very well - even if they are not labelled as gluten-free - other beers I only have to look at the wrong way and my intestines inflate like a hot air balloon as a result of the gluten.

This is a great video, i am currently having some allergy testing and can't drink any beer containing barley but started looking at some homebrewing of gluten free cereals / grains. I may or may not need this video & info for future reference cheers

This chap is great. Nothing like a true expert on a topic.

That’s great information great to no I can do a gluten free brew now for a friend of mine 😊