I think I've turned gluten- intolerant. One bottle of my Fat Ass Tired even gave me cramps yesterday. I sure feel better in lots of ways when I steer clear of wheat, etc.
Anyways, I take some special enzymes called "DPP-IV", that break down the specific amino acid chains in gluten. I've looking on the net for my home brew options, and contemplating malting sorghum and mashing with a protein rest for it's enzymes to work. It occured to me, why not try some of those DPP-IV enzymes in the mash of a barley based beer? Some brewers use amylase for sugars, why not use DPP for gluten?
What would be the concerns of a low-protein beer? I think the amino acids would still be in there. Is protein a requisite in beer? Head is from Malto-dextrin?
Anyways, I take some special enzymes called "DPP-IV", that break down the specific amino acid chains in gluten. I've looking on the net for my home brew options, and contemplating malting sorghum and mashing with a protein rest for it's enzymes to work. It occured to me, why not try some of those DPP-IV enzymes in the mash of a barley based beer? Some brewers use amylase for sugars, why not use DPP for gluten?
What would be the concerns of a low-protein beer? I think the amino acids would still be in there. Is protein a requisite in beer? Head is from Malto-dextrin?