I would ask if someone had the experience to share it with me about the production of gluten-free beer. I have a few questions.
First - Which raw material is the closest to the taste of barley
Second - the production process itself, whether it is the same as with barley
Thirdly - if I use syrups (esw. agava nectar, corn syrup, sorghum syrup...), should I use enzymes for starch decomposition
Fourth - I read that some producers of enzymes have enzyms products that break gluten and with these enzyms is possible to use standard barley - does anyone have any experience with it?
Any help is useful
Thank You in advance
First - Which raw material is the closest to the taste of barley
Second - the production process itself, whether it is the same as with barley
Thirdly - if I use syrups (esw. agava nectar, corn syrup, sorghum syrup...), should I use enzymes for starch decomposition
Fourth - I read that some producers of enzymes have enzyms products that break gluten and with these enzyms is possible to use standard barley - does anyone have any experience with it?
Any help is useful
Thank You in advance