<<Disclaimer: Verify this information before applying it to your situation.>> Information from Don Kasarda, Albany, CA We have started doing a little research on gluten peptides in beer and find it a very difficult area of research. However, it has caused me to read the past literature more carefully, understand it better, and also to communicate with other researchers. One point that might be of interest is that, according to published work in which an antibody to a peptide derived from alpha-gliadin was used as a probe (Julia Ellis et al. in the UK), a pint of barley-based beer contains the equivalent of about 1.5 mg of gliadin. Another researcher tells me that he has found a similar amount in Danish beers brewed from barley, but much more (about 30 times more) in wheat-based beers (weissbier). I think these results seem reasonable. However, it is possible that further research may up the amount somewhat, but also might decrease it substantially. As I said, the analysis is quite tricky and more work needs to be done to substantiate or change the results obtained to date.