Using Kebari Barley the Radeberger Brewing Group has a new gluten-free (or frei) beer hitting the market. Not in the U.S. but maybe down the road…
It is impressive how through breeding alone, a grain with “less than 5 parts per million (ppm), well below the limit of 20 ppm recommended by the World Health Organization (WHO) for classification as gluten-free” can now be used for brewing.
Will other malt styles be able to have a gluten-less alternative to allow for more than just a pilsner to be brewed or is this Kebari less pilsner malt oriented?
Many questions for me, until I can try the beer itself.