GLUTEN FREE BEER

Gluten Free Beer tastes different from ‘regular’ wheat beer. If you are coeliac / celiac or gluten intolerant and used to enjoy beer, then you may still want to continue drinking some form of beer that doesn’t spring from barley, wheat, rye, spelt, oats, kamut and triticale. Every wonder what replaces barley and these other grains that are used in regular beer and what properties these other ingredients have?

As beer is often made from wheat and barley and these two grains contain gluten, gluten free beer manufacturers need to use substituted grains. The first thing a gluten free beer brewer needs to consider is whether they intend on making a pale or dark lager. The answer to this is that roasting grains for the longest time tends to produce the darkest beers.

   Project Report Covers:

•     Introduction
•     Uses and Applications
•     Properties
•     Market Survey with future aspects
•     Present Manufacturers
•     B.I.S. Specifications
•     Manufacturing Process with Formulae
•    Cost Economics with Profitability Analysis
•     Capacity
•     Land & Building Requirements with Rates
•     List & Details of Plant and Machinery with their Costs
•     Raw Materials
•     Details/List and Costs
•     Power & Water Requirements
•     Labour/Staff Requirements
•     Utilities and Overheads
•     Total Capital Investment
•     Turnover
•     Cost of Production
•     Break Even Point
•     Profitability
•     Land Man Ratio
•     Suppliers of Plant & Machineries and Raw Materials.