Until now, the only way to produce gluten-free beers was using gluten-free raw materials such as millet, buckwheat, rice or corn. The taste of these products is not comparable to that of beer brewed in the traditional way. A special technology, developed and patented by Dohler, now makes it possible to remove virtually all the gluten from traditionally-brewed beer. All that remains in the end product is traces of gluten so low that the beers can be marketed as "gluten-free". Their taste is indistinguishable from that of conventional beers.
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