Production of Gluten-Free Craft Beers of High Antioxidant and Sensory Quality.

ABSTRACT: Usually, gluten-free "beers" are produced by replacing cereals containing gluten with substitutes that do not contain it or, alternatively, through enzymatic, precipitation, and/or clarification steps. The research was aimed at increasing the concentration of antioxidant compounds and improving the sensory quality of gluten-free craft beers produced from gluten-containing raw materials according to a patented brewing method that represented the starting point of the research. The experiments were organized to evaluate the effects of original combinations of four brewing procedures (Strong, Light, Very Light, Ultra-Light-differing from each other by grains/water ratio, hops/water ratio, protein rest, and boiling time), three yeast strains (M21, K97, S33), and a possible dry hopping. The bee

SUBMITTER: Baiano A 

PROVIDER: S-EPMC12841363 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature