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I have noticed that the presence of malt in some foods and in certain
beverages is a source of concern.  For that reason I have avoided
drinking beer for many years.

        I spent three weeks in Ireland, recently, and decided to try a
pint of Guiness, just for old times' sake ( a gamble I realize).  Oddly
enough, there were no ill-effects, and so was emboldened to continue;
does this suggest that there are certain beers that do not contain
gluten, because my reaction to its presence is usually pretty fast?

        Does, for example, the so-called "malting process" in liquor and
beer manufacturing actually involve the use of malt?

                                                john wiseman

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