<<Disclaimer: Verify this information before applying it to your situation.>> Last November (I think it was but I have deleted my post) I mentioned that we were trying to develop a genuinely gluten free beer which would be suitable for people with Coeliac Disease. An undergraduate student has been working on this as her final year project and produced a couple of brews prepared from Sorghum grains. First the Good News. The beer is clear and reasonably coloured; the head is acceptable; the alcohol content is high enough (5.1%) and it appears to be genuinely gluten free (limited tests using 2 Dimensional gel-electrophoresis). The odour is not too attractive. Now the Bad News. The brews scored the lowest marks ever recorded by our panel of regular "beer tasters". I have to agree with the "tasters". The aftertaste was particularly "memorable" and required several pints of regular commercial ale to dislodge from the palate. Our "Brew Master" is not too discouraged though and has a few ideas which he (seriously) believes will ameliorate the problem. I would be interested to know if any other brewers out there have been successful. Paul Shattock