A MICROBREWERY in Edinburgh has become the first in the UK to run trails with a new, gluten-free barley from Australia.
Over the coming months the gluten-free Bellfield Brewery will experiment with Kebari – the world’s first gluten-free barley – to learn more about the capacity of this new grain. Bellfield hopes that the grain will offer a number of benefits, including simplifying the production process.
Kebari barley was perfected over 13 years by scientists at the Commonwealth Scientific and Industrial Research Organisation in Australia by using conventional plant breeding methods. It contains 10,000 times less gluten than regular barley and, at 5 parts per million, falls well within the World Health Organisation’s recommended limit limit of 20ppm.
Brewery manager, Kieran Middleton, said: “Kebari has the potential to be a game-changer, allowing us to brew darker beers with even greater flavour, without using enzymes or other additives.”
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