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"What is in a Beer? Proteomic Characterization and Relative  
Quantification of Hordein (Gluten) in Beer"

http://pubs.acs.org/stoken/presspac/presspac/full/10.1021/pr2008434

 From the conclusion:

"Analysis of hordein deletion beers and commercially available beers  
confirmed that all the barley based beers tested contained hordeins,  
while no hordeins were detected in the gluten-free beers analyzed.  
Significantly both barley based low-gluten beers tested, in which the  
hordein concentration is reduced by proprietary processing steps  
during brewing to reduce the concentration in the final beer product,  
had substantial levels of one or more hordein proteins."



Jack & Felice Cohen-Joppa
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