<<Disclaimer: Verify this information before applying it to your situation.>> comment from Don Kasarda, Albany, CA, on beer question. There is no adequate standard analytical method (that I know of) to test for gluten peptides in beer. Of possible interest, however, is a box included within an article that was part of an section about Africa in New Scientist (October 7 issue, I think), a British publication. Because some of their staffers had indicated that African beers made from sorghum and millet, which they had encountered during the visit to Africa to prepare the section, were quite tasty, the magazine editors sampled some African beers that are available in Britain as a side comment to the article. The claim was that these beers are made with millet or sorghum and without barley malt, but rather fermented with a bacterial enzyme. Consequently, if this is true, the beers should be free of any barley, wheat or rye components. I doubt that these beers would taste like a barley-based beer, but they did say that some of the beers consumed in Africa were quite good--the few brands that could be bought in Britain were maybe less good.