Over the coming months the dedicated gluten-free brewery will experiment with Kebari™, the world’s first gluten-free barley, to learn more about the capacity of this new grain.
Bellfield Brewery hope that the grain will offer a number of benefits, including simplifying the production process.
Developed by CSIRO scientists the barley contains 10,000 times less gluten than regular barley.
Brewer and Brewery manager, Kieran Middleton, said: "We’re hoping that Kebari™ barley may allow us to brew a wider range of beer styles that everyone – whether coeliac or not - can enjoy.
"These new trials continue our strong commitment to R&D and innovation in brewing. Last year we completed a research programme with Heriot-Watt’s Institute of Brewing and Distilling. We’ll soon be starting another round of research and recipe development so that we have a pipeline of tasty gluten-free beers.
"Kebari ™ barley has the potential to be a game changer, in allowing us to brew darker beers with even greater flavour, without using enzymes or other additives."
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