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It is extremely disturbing that beer companies continue to claim that
the gluten (hordein) in barley is "degraded" during the brewing process.
There is an Australian study that shows that hordein is present in the
head (foam) of the beer.  How can hordein be "degraded" if it is still
present in the finished product?  Don't take my word for it.  Read the
study yourself (www.regional.org.au/au/abts/1999/sheehan.htm).

In addition, there are no known commercial assay tests for hordein, so I
am curious on how they support their "results" claiming a lack of
detection.  For more information see
(http://www.bardsbeer.com/newsletter/glutenandbeer.shtml)

Cheers,
Kevin

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