In recent months, an interest has arose in the gluten content of beer, both traditional and gluten free.  During the first part of my research, a few gluten free beers were tested using an ELIZA (EZ Gluten) test to determine if there was any gluten in the beer.  The results showed that the gluten free beers did not contain gluten.  Following this analysis, I have analyzed alternate grains, (sorghum, rice, corn, quinoa), as well as barley, to determine if any gluten is extracted during the fermentation process. During the process, standard tests used during the brewing process are used on the alternative grain fermentation to determine if the grains are a plausible alternative to standard grain used.  The tests include relative ethanol fermentation, a Brix test to determine sugar content and consumption, and a total protein assay to determine the proteins extracted by the fermentation process.

Characterization of alternate grains used in the brewing process and analysis of product parameters

245th National Meeting (2013)

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