Potato drink: a gluten-free beer alternative?
Research findings | For beers produced with potatoes, potatoes can be used only as part of the grist because a sizeable portion of barley and/or wheat malt is needed as an enzyme source for starch breakdown during mashing. In order to produce a gluten-free beer alternative from potatoes, the whole grist has to be made up of raw materials on a potato basis and, thus, mashed with technical enzymes.
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