<<Disclaimer: Verify this information before applying it to your situation.>> Kathy Coughlin wrote: >I've been intrigued by the idea of gf beer, which has been batted around >some on this list. My brother (who brews) says that if beer is well enough >filtered, all the protein will be removed. I tested the Negra Modelo with >the gluten-free pantry's gluten test kit and it came out negative. Although much of the intact protein may be removed in filtering beer, some proteins have been demonstrated to remain intact in commercial beer, although these proteins are not the ones that likely cause a problem in celiac disease. The enzmye action in malting and fermentation does, however, break down the intact hordein proteins (hordeins are the problem proteins) to smaller pieces (often referred to as peptides). These smaller pieces may have activity in celiac disease because it was demonstrated by Frazier almost 30 years ago that the combined action of the enzymes pepsin, trypsin, and chymotrypsin fails to deactivate wheat gliadin proteins even though they are broken down quite considerably by the enzymes. Finally, if the test being used is the Australian test, this is based on antibodies to certain intact proteins (omega-gliadins) that result from immunization of animals with the intact proteins. It is uncertain to what degree the antibody would react with the breakdown products of the C hordeins (which are the barley equivalents of omega-gliadins) that might be present in beer. They might and they might not. As far as I am aware, this hasn't been investigated or, at least, published. Consequently, the Australian test being negative for beer might not signify that the beer is safe for celiac patients. Further research on the type and structure of peptides in beer is needed to settle the question of whether beer contains any harmful peptides or not. If any harmful peptides remain in beer, however, the amount is likely to be small. Don Kasarda Albany, California