Peated malt is some strong and polarizing stuff. I brewed a peated porter on cherries that was fantastic, if tailored to a fairly narrow audience. I agree with Mike's skepticism about peat+cascade; that sounds awful. If you add peat, then the hops probably are used for mild bittering and nothing more. Some maltiness helps keep the peat from getting out of control.
Say no to intolerance: love gluten and lactose.