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 Döhler, 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.
The technology Döhler has developed can be integrated into the classic brewing process without significant modifications and is based on enzyme treatment with the subsequent filtration steps: During the fermentation and maturation process, enzyme treatment is used to connect proteins containing gluten so that the gluten fractions can be removed in the subsequent filtration process.1 The required enzymes are produced in the conventional way, i.e. without the use of genetically-modified microorganisms. The Döhler technology for gluten reduction is unique in the world in terms of its GMO-free status. In alternative enzyme processes for the production of gluten-free beer, gluten is merely broken down into smaller fragments, which remain in the beverage.
For people suffering from coeliac disease, consuming gluten leads to inflammation of the mucous membrane of the small intestine, leading to a considerable impact on health. Around one per cent of the population worldwide suffers from coeliac disease. Furthermore, another six to ten per cent of people are sensitive to gluten and therefore look for gluten-free alternatives. In addition, more and more people who neither suffer from gluten sensitivity nor coeliac disease are opting for gluten-free products. Given these developments, the number of gluten-free products around the world rose by an average of around 20% per year between 2009 and 2014. 2
Doehler's patented technology makes it possible to produce gluten-free beer based on 100% barley or wheat malt, without the use of genetically-modified substances. The beers produced using this process display the same taste and quality properties as beers containing gluten.
Any brewery can use the technology described for the enzyme treatment of their own wort under licence. Experts from Döhler provide support in implementing the processes and defining the ideal level of enzyme treatment, and provide assistance for test production and gluten analyses. In addition, Döhler provides all the necessary enzymes.
Alternatively, Döhler offers a portfolio of wort concentrates that are already gluten-free. These concentrated beer worts form the basis of high-quality beers that can either be brewed individually in the brewhouse or readied for fermentation straight away. Döhler thus offers breweries, micro-breweries and home brewers multiple options for brewing top-quality, gluten-free beers.
Döhler is a global producer, marketer and provider of technology-based natural ingredients, ingredient systems and integrated solutions for the food and beverage industry. Doehler’s integrated approach and the broad product portfolio are the optimal basis for innovative and safe food & beverage applications. The product portfolio ranges from flavours, colours, health & nutrition ingredients, cereal ingredients, dairy ingredients, speciality ingredients, fruit & vegetable ingredients to ingredient systems.
Headquartered in Darmstadt, Germany, Döhler is active in over 130 countries and has 26 production sites, as well as sales offices and application centres on every continent. More than 4,000 dedicated employees provide our customers with fully integrated food & beverage solutions from concept to realisation.
“WE BRING IDEAS TO LIFE.” briefly describes Doehler’s holistic, strategic and entrepreneurial approach to innovation. This comprises market intelligence, trend monitoring, the development of innovative products and product applications, advice on food safety and microbiology, food law as well as Sensory & Consumer Science.