Good-O for setting up a website like that BTW. Have had friends who needed to do the whole gluten free thing before...
(I'm assuming that's your website here..)
The Silly Yak website belongs to Robert the gluten free brewer (a member here still?) if that's the one you mean.
Somewhere I once worked did some considerable research into this topic...
one result was that a lot of gluten free grains don't produce beer that tastes like, well.. beer.
I bet they tried to use raw grains and enzymes. Detail, details....
Link 1 and 2 are the same recipe and will give you a wort of rice syrup with buckwheat starch (not sugar) and protein (need this as no protein in rice syrup). I made something like this in my first GF brew 3 years ago, it was good at the time as I had no other options but was rubbish compared to what I make now. Recipes like this are why people think (your previous employer perhaps?) that gluten free beer is no good.
Link 3 - been there, done that, tasted commercial examples made that way - OK until you taste one made with malted GF grain.
Link 4 is probably the pioneer of the use of malted GF grains in European style beers. :beerbang: Helped the rest of us out and the only thing he missed was the whole starch gelatinisation temperature thing, bring on the full solids decoction.
The silly yak website and OZCB have the most accurate GF homebrewing instructions available on the web, Australia is leading the way as usual.
A good summary of commercial GF beers around the world, including tasting notes, is to be found at
Gluten Free Beer Festival. And an Australian GF beer got an award. :beer:
there is another school of thought that says the gluten doesn't make it through the brewing process and is not present in the final (beer) product...
A load of steaming hot man-cow excrement!
Australian regulations prohibit the use of malted barley, wheat, rye or oats in gluten free products as the ELISA test used to test for "no detectable gluten" is designed for gliadin protein (wheat) and is not reliable at detecting hordein (barley), secalin (rye) or avenin (oats), even worse when it's malted and the protein is in smaller peptides.
Some commercial beers may test as no gluten but it still makes you sick, and even if you don't feel sick it can still be causing damage. I know from experience that an 6-pack of normal beer would make me crook (and that's not just the preservatives etc...).
Time to refill the jug with some more millet lager.
Edit : Here it is.
Cheers, Andrew.
